Description
Crispy on the outside, tender on the inside — these Coconut Tofu Tenders are the ultimate plant-based snack or meal, with a crunchy coconut crust and a savory, flavorful bite.
Ingredients
Scale
- 1 block (14 oz) firm or extra-firm tofu, pressed
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened plant milk
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil spray or brush-on oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, garlic powder, salt, and pepper. Pour plant milk into a second bowl. In a third bowl, combine shredded coconut and breadcrumbs.
- Slice pressed tofu into strips.
- Dip each tofu strip into the flour mixture, then the plant milk, then coat with the coconut-breadcrumb mix, pressing gently to help it stick.
- Place coated tenders on the baking sheet and lightly spray or brush with oil.
- Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Let rest for 2–3 minutes before serving with your favorite dipping sauce.
Notes
- Press tofu well before slicing to remove moisture.
- Use unsweetened shredded coconut to avoid a sweet coating.
- Try toasting the coconut briefly for deeper flavor before coating.
Nutrition
- Serving Size: 1/4 batch
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg