Coconut Tofu Bites
This is a yummy dish that can be served as an appetizer or accompanied with your favorite green salad and whole grain dish for a complete meal. I like things on the spicy side, hence the cayenne pepper. I had this dish recently at Busboys and Poets in Washington DC and recreated a version of it. This makes 2 servings.
Author: Darrilyn Vassar-Jackson
- 1 lb extra firm tofu, drained
- ½ cup whole wheat flour
- ¼ cup panko bread crumbs
- ½ cup shredded unsweetened coconut
- 3 - 4 Tablespoons unsweetened almond milk
- 2 Tablespoons olive oil
- ¼ teaspoon cayenne
- ⅛ tsp paprika
- ¼ tsp garlic powder
- ⅛ tsp sea salt
- ¼ cup Braggs Liquid Amino or reduced sodium soy sauce
- 2 Tablespoons of fresh lime or lemon juice
- Pinch sea salt
- Pinch garlic powder
- Drain and pat tofu dry. Cut into large bite size cubes. Marinade for 30 minutes to an hour.
- On a plate, combine ¼ cup whole wheat flour, cayenne pepper, paprika , garlic powder and ⅛ tsp sea salt to make a dry flour mix
- In a small bowl, place ¼ cup whole wheat flour and 3- 4 TBSP of coconut or almond milk, forming a thin paste.
- In another bowl, mix shredded coconut and panko bread crumbs.
- Dredge each marinated tofu cube in dry flour, coating the sides evenly.
- Place the floured tofu cubes in the bowl with flour paste and coat.
- Next, roll the tofu cubes in the coconut/crumb mixture.
- In a skillet over medium-high heat, heat olive oil; cook tofu until golden brown on all sides.