Coconut Crusted Tofu with Pineapple Dipping Sauce
Delicious coconut crusted tofu bites with pineapple dipping sauce. Baked, not fried!
Servings: 6
Calories: 255kcal
Ingredients
Coconut Tofu
- 14 ounces extra firm tofu
- 14 ounces lite coconut milk
- 1 cup unsweetened coconut flakes
- 1 cup whole wheat flour or almond flour
Pineapple Dipping Sauce
- 2 cups pineapple chunks, drained
- 1 tablespoon maple syrup
- 2 teaspoons lime juice
- 1/8 teaspoon cayenne pepper optional
Instructions
For the coconut crusted tofu
- Preheat oven to 400º F and line a baking sheet with a silicone baking mat or parchment paper.
- Drain tofu, wrap in a towel and press out extra moisture. Unwrap and cut into 1 inch cubes.
- Pour coconut milk into a medium bowl. Combine the almond flour & coconut flakes in a second medium bowl.
- Dip the tofu in the coconut milk and then coat with the almond flour/coconut flake batter. Place on the baking sheet.
- Bake the coated tofu for 15 minutes. Then turn each cube and bake for 15 more minutes until lightly browned.
For the pineapple sauce
- Blend drained pineapple, maple syrup, & lime juice (& optional cayenne pepper for kick) in a food processor until smooth.
- Serving suggestion: Serve tofu with pineapple dipping sauce over a bed of brown jasmine rice.
Notes
For gluten free use almond flour or chickpea flour.
For soy free, substitute cauliflower florets for the tofu.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 34g | Protein: 9g | Fat: 11g | Saturated Fat: 8g | Sodium: 48mg | Potassium: 357mg | Fiber: 6g | Sugar: 15g | Vitamin A: 39IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg