BAKED COCONUT TOFU TENDERS
These baked coconut tofu tenders are an awesome vegan alternative to chicken tenders. They're crispy, they're full of flavor and great for dipping!
Provided by Alyssa
Categories Appetizer
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF.
- Place the tofu on a cutting board and cover it with a paper towel. Place a few heavy cookbooks on top of the paper towels and let the tofu sit for a good 20 minutes.
- Once the tofu has been pressed, cut the tofu into strips. Set aside.
- In a small bowl, combine the coconut, cereal, salt, and pepper. Stir to combine.
- Prepare your "assembly line". Pour the coconut milk into a shallow dish. Start by dredging the tofu strips into the coconut milk, then transfer a strip to the coconut-cereal bowl and coat it with the mixture. Transfer the strip to a parchment paper-lined baking sheet and repeat with the other strips.
- Bake for 20 minutes, then flip the tofu strips and bake for another 20 minutes more.
- When ready to serve, quickly whip up the sauce. Combine everything in a small bowl and stir together with water as needed until you get a pourable texture.
Nutrition Facts : ServingSize 5 strips, Calories 237 kcal, Carbohydrate 13 g, Protein 10 g, Fat 17 g, SaturatedFat 11 g, Sodium 289 mg, Fiber 1 g, Sugar 8 g
EASY COCONUT TOFU
Simplicity at it's best! With just two ingredients & 35 minutes of your time you could be tucking into this delicious Coconut Crusted Tofu. Could it get any better? ....... Well yes actually.....Because it's gluten-free, oil-free, low fat and has 10 grams of protein per serving!
Provided by Melanie McDonald
Categories Entree Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F
- Put the coconut flour on a plate or in a bowl and stir in the salt and pepper so it is evenly distributed.
- Open the packet of tofu and drain off the liquid but don't dry the tofu.
- Cut the piece of tofu into ½ inch rectangular slabs. Cut each rectangle into two to make squares, then each square into triangles.
- Dip each triangle into the flour mixture and turn it all over until each side is covered.
- Put each triangle onto a baking sheet .
- Place in the preheated oven and bake for 30 minutes or until golden brown all over.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 131 kcal, Carbohydrate 8 g, Protein 10 g, Fat 6 g, Sodium 319 mg, Fiber 5 g, Sugar 1 g
THAI BAKED TOFU AND COCONUT RICE
Marinated tofu with a spicy spinach and tomato sauce for dipping are offset by a creamy coconut rice.
Provided by Amergin
Time 3h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 508.5 calories, Carbohydrate 53.1 g, Fat 28.2 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 17.5 g, Sodium 230.4 mg, Sugar 6.5 g
BAKED TOFU
Delicious warm or cold. A staple for every vegan kitchen!
Provided by Teri Rose Mibelli
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
- Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
- Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
- Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 23.2 g, Fat 20.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 3 g, Sodium 919.1 mg, Sugar 16.2 g
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
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