Coconut-Crusted Tofu

Coconut-Crusted Tofu
Coconut-Crusted Tofu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: