Coconut Encrusted Tofu

One of my favorite things about cooking with tofu, is the versatility that this ingredient allows. I have made many many variations of tofu and have discovered that you can do just about any recipe with tofu that you could with any other meat.

I know that many of you are looking for new ways to cook tofu so I want to share one of my favorites.

Coconut Encrusted Tofu

1 Block of firm tofu (pressed dry and cut into long strips)
Salt, Pepper, Crushed Red Pepper
1 teaspoon Agave Nectar (or maple syrup)
1 egg white
1/4 C. Unsweetened Coconut

Directions: Season tofu with salt, pepper, and crushed red pepper and drizzle with agave.
Beat egg white until foamy and dip the tofu into the egg white, then dredge into the coconut.
Place the tofu into a hot skillet (sprayed with cooking spray) and let it sit (DON"T TOUCH!!) for about 5-6 min or until golden brown. Flip the tofu and throw the skillet into the oven at 350* to finish cooking for about 20 min.

This comes out incredible!


I like to serve this on top of a savory tropical salad.

You can also use this recipe for chicken or even shrimp. Toly asked for chicken tonight, so that is exactly what he was served.

Hope you have fun experimenting with tofu.

Does anyone else have any great recipes that they like to use for this ingredient?