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Coconut-Crusted Tofu


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  • 1/4 cup quinoa
  • 1/4 cup chopped red onion
  • 1/4 cup chopped tomato
  • 1/4 cup chopped yellow bell pepper
  • 1 finely chopped garlic clove
  • 3 1/2 teaspoon olive oil
  • 1/8 teaspoon kosher salt
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon pepper
  • 1/3 block extra firm, drained tofu
  • 1/2 tablespoon whole-wheat flour
  • 1/4 teaspoon garlic powder
  • 3 tablespoons unsweetened almond milk
  • 3 tablespoons shredded coconut



Step 1

Cook 1/2 cup quinoa as directed; refrigerate half for Wednesday lunch. In a medium skillet over medium-high heat, sauté 1/4 cup each chopped red onion, chopped tomato and chopped yellow bell pepper with 1 finely chopped garlic clove in 1 tsp olive oil, stirring frequently, until vegetables are soft, 4 minutes. Add quinoa, 1/2 tsp olive oil, 1/8 tsp kosher salt and pepper to taste; cook until warm, 2 minutes. Slice 1/3 block extra firm, drained tofu into 3 pieces.

On a plate, combine 1/2 tbsp whole-wheat flour, 1/4 tsp each black pepper and garlic powder and 1/8 tsp kosher salt. In 2 bowls, place 3 tbsp unsweetened almond milk and 3 tbsp shredded coconut. Coat tofu slices with flour mixture, almond milk and coconut. In same skillet over medium-high heat, heat 2 tsp olive oil; cook tofu until golden brown on all sides, turning, 6 minutes. Serve tofu over quinoa and vegetables.

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