Baked Coconut Tofu Tenders Recipes

COCONUT CRUSTED TOFU

Steps:

• Pre-heat oven to 400 F.
• In a shallow bowl combine the soy sauce, coconut sugar and ginger. Add in the cubed tofu and toss in the marinate. Let it sit for 5 minutes.
• In a bowl mix together the non dairy milk, lime juice, gluten free flour, garlic powder and salt. In another bowl, combine the panko and coconut shreds.
• Dip the tofu into the batter then into the coating and place on a prepared baking tray. Bake for 15 minutes and then flip the tofu and bake for another 10-15 minutes, or until golden brown.
• Serve with sweet chili sauce, lime juice or with a grain bowl!
• Follow all instructions above. Instead of baking, place tofu pieces into air fryer at 400 F for 7 minutes. Flip the tofu pieces and then bake for another 5-7 minutes, or until crispy and golden brown.

KIDS CAN MAKE: BAKED TOFU TENDERS

Steps:

• Preheat the oven to 425 degrees F. Generously coat a rimmed baking sheet with cooking spray.
• Remove the tofu from the packaging, and drain the excess water. Halve 1 of the blocks crosswise, halve each piece crosswise, then halve each piece again, for a total of 8 pieces 3 1/2 inches long by 1 3/4 inches wide by 1/2 inch thick. Repeat with the other block of tofu. Lay the pieces on 2 paper towels, and blot dry with 2 more, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 1 teaspoon salt, and let stand.
• Put the cornstarch on a plate. Crack the eggs in a shallow bowl, add 1 teaspoon salt and a few grinds of pepper and whisk until combined. Put the panko, 1 teaspoon salt and a few grinds of pepper in another shallow bowl. Line up the tofu, cornstarch, eggs, panko and the prepared baking sheet.
• Working with 1 to 2 pieces of tofu at a time, coat them in the cornstarch, shaking off any excess, dip in the egg to coat, dredge in the panko, pressing the panko gently into the surface of the tofu, then transfer the breaded tofu to the baking sheet. Generously coat the tops of the tofu with cooking spray. Bake until browned and crisp, 30 to 35 minutes, turning the baking sheet halfway through.
• Meanwhile, heat the vegetable oil in a small nonstick skillet over medium heat. Add the ginger and garlic, and cook, stirring constantly, until fragrant and light brown, about 1 minute. Reduce the heat to low, stir in the preserves, sesame oil, vinegar and chili sauce until combined and cook until heated through, about 1 minute. Season the dipping sauce with 1/2 teaspoon salt, transfer to a serving bowl and serve alongside the tofu.

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

Steps:

• Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
• In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
• In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
• In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
• Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
• Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

THAI BAKED TOFU AND COCONUT RICE

Steps:

• Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
• Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
• Bake in the preheated oven for 40 minutes, flipping halfway through.
• Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
• Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Serve tofu and rice with spinach sauce on side for dipping.

COCONUT CURRY TOFU

Steps:

• Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
• In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
• Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

BAKED COCONUT FRENCH TOAST

Steps:

• Spray the inside of a 9x13-inch baking dish with cooking spray.
• Arrange bread slices in a single layer in the prepared baking dish.
• Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
• Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
• Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.