Best Oven Baked Coconut Tofu Recipes

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EASY COCONUT TOFU



Easy Coconut Tofu image

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

1 block extra-firm tofu (, around 350g, (see recipe notes))
45g | ½ cup coconut flour
½ teaspoon salt
A good grind of cracked black pepper

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

BAKED COCONUT TOFU TENDERS



Baked Coconut Tofu Tenders image

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

1 (14 oz) block extra firm tofu
2/3 cup shredded coconut
1/4 cup rice crispy cereal (, crushed)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup coconut milk
2 tablespoons tahini
Juice of 1/2 a lemon
1 teaspoon hot sauce
1/2 teaspoon gluten-free tamari
Water as needed

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

COCONUT CRUSTED TOFU



Coconut Crusted Tofu image

Coconut Crusted Tofu is light, crispy and easy to make in the oven or air fryer! Delicious in salads, grain bowls or right off the pan with sweet chili dip.

Provided by Lisa Kitahara

Categories     entree

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 14 oz extra firm tofu (400g // frozen, defrosted and cubed into 3/4 inch pieces)
3 tbsp soy sauce (45g)
2 tbsp coconut sugar (24g)
1/2 tbsp ginger, grated
1/2 cup non-dairy milk (120ml)
2 tsp lime juice (8ml)
3 tbsp gluten free flour (23g)
1/2 tsp garlic powder (optional)
1/2 tsp salt
1/2 cup panko breadcrumbs (45g // gluten free option)
1/2 cup shredded coconut (50g)

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.

Nutrition Facts : ServingSize 1 serving, Calories 306, Sugar 7.2, Sodium 1292mg, Fat 16.3g, SaturatedFat 7.5g, UnsaturatedFat 5.3g, Carbohydrate 23.6g, Fiber 2.6g, Protein 18.3g

HOW TO MAKE CRISPY BAKED TOFU



How to Make Crispy Baked Tofu image

Here is how to make super crispy tofu in the oven. Recipe yields 4 servings of tofu, as a complement to a larger meal.

Provided by Cookie and Kate

Categories     Protein

Time 40m

Number Of Ingredients 4

1 block (12 to 15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon tamari* or soy sauce
1 tablespoon cornstarch or arrowroot starch

Steps:

  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  • To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
  • Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
  • Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  • Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Nutrition Facts : Calories 136 calories, Sugar 0.8 g, Sodium 179.7 mg, Fat 9.5 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 3.4 g, Fiber 1.2 g, Protein 11.9 g, Cholesterol 0 mg

BAKED TOFU SLICES



Baked Tofu Slices image

A baked tofu dish with a spicy soy-based sauce on top! Best served with rice.

Provided by aLLASMN

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 11

1 (18 ounce) package extra-firm tofu, slice 1/2-inch thick
1 tablespoon olive oil
1 pinch salt
1 pinch ground black pepper
2 tablespoons soy sauce
2 tablespoons Sriracha hot sauce, or to taste
1 ½ teaspoons sesame oil
1 teaspoon chile-garlic sauce
1 teaspoon sesame seeds
½ teaspoon minced garlic
1 green onion, thinly sliced

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Sprinkle salt and pepper over the tofu.
  • Bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes.
  • Stir soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices.
  • Return baking sheet to oven and continue baking tofu until topping is warmed, 3 to 5 minutes more.

Nutrition Facts : Calories 104.6 calories, Carbohydrate 3.1 g, Fat 7.7 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 582.4 mg, Sugar 0.5 g

BAKED TOFU



Baked Tofu image

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

1 pound tofu, sliced into 8 even pieces
2 tablespoons soy sauce
2 tablespoons agave nectar
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 tablespoon sesame seeds, or to taste

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

COCONUT CABBAGE AND TOFU WITH LEMONGRASS AND GINGER



Coconut Cabbage and Tofu With Lemongrass and Ginger image

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass, fresh ginger, garlic, and spices in a blender ensures that the tougher aromatics are completely incorporated to form a smooth sauce.

Provided by Anna Stockwell

Categories     Cabbage     Coconut     Lemongrass     Garlic     Ginger     Coriander     Tofu     Carrot     Rice     Lime     Vegetarian     Dinner     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

1 (14.5-oz.) can coconut milk
1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced
4 garlic cloves
1 2" piece ginger, peeled, coarsely chopped
1 Tbsp. kosher salt
1 Tbsp. sugar
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 (14-oz.) block firm or extra-firm tofu, drained
1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core
3 large carrots (about 1 lb.), peeled, cut into 2" segments
Toasted coconut chips, steamed rice, and lime wedges (for serving; optional)

Steps:

  • Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.
  • Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.
  • Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40-45 minutes. Let cool 5 minutes.
  • Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).

CRISPY BAKED TOFU



Crispy Baked Tofu image

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

1 package (16 ounces) firm or extra-firm tofu
2 tablespoons soy sauce or teriyaki sauce
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup corn starch
Sliced green onions, optional

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.

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE



Baked Tofu With Peanut Sauce and Coconut-Lime Rice image

A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.

Provided by Yewande Komolafe

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced

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.

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