Simplicity at it’s best! With just two ingredients & 35 minutes of your time you could be tucking into this delicious Easy Coconut Tofu. Could it get any better? ……. Well yes actually…..Because it’s gluten-free, oil-free, low fat and has 10 grams of protein per serving!
I was having a bad day today. You know those days when nothing goes right? After a rushed breakfast (thank goodness for make ahead Strawberry Baked Oatmeal!), I was hurrying around the dog park with Chester before work and on glancing at my phone which is never far away, happened to notice lots of notifications on Twitter wishing me congratulations. Congratulations? What did they know that I didn’t?
Well, it turns out that A Virtual Vegan has been nominated and shortlisted for Best Food Blog in the Blogger’s Blog Awards.
Say what?!?!?
I had no clue that I had even been nominated and it was such a lovely shock to find out that I was shortlisted amongst four others. The winner is announced on October 1st and I will be sure to let you know if I win, although I am sure that if it does happen, you will hear me screaming it from the roof tops well before I manage to type something here…….
Now back to todays recipe. I told you that I had some Hawaiian inspired recipes to come. My Garlic Pineapple Sauce was one of them and this Easy Coconut Tofu recipe is another.
These two recipes are a marriage made in heaven. They compliment each other so well. Pineapple and coconut have got to be one of the most well known flavour combos out there, right? But these recipes are also good in their own right too, hence the reason I published them separately rather than as one recipe.
If you make the Garlic Pineapple Sauce and the Easy Coconut Tofu together, they will be ready within thirty-five minutes and most of that time will be waiting for the tofu to bake in the oven rather than hands on time.
This Coconut Tofu is one of the simplest vegan tofu recipes on my website. it is quite literally child’s play to make. Open a packet of tofu, cut into triangles, do not dry it, leave it wet, then dip in seasoned coconut flour. Put on a tray and bake. It really doesn’t get any simpler than that does it?
You don’t have to cut it into triangles. You could cube it but bear in mind that it won’t take as long to cook then. The triangles look good though and they somehow feel heartier than eating little cubes.
The coconut flour that coats this Coconut Tofu turns a lovely golden brown colour when baked and takes on an almost nutty, slightly sweet flavour. It has a subtle flavour which works extremely well with really flavoursome sauces.
Just a word of warning. Don’t leave this tofu lying around on a baking tray looking like it does in the picture above. There is a chance that someone will think it’s shortbread, grab a piece and take a big bite before they realize…….I know from personal experience and it was so funny!
If you make this Easy Coconut Tofu or any of my other recipes please leave me feedback below. I love to hear what you think! You can also share your pics with me on Instagram too. Use the hashtag #avirtualvegan and tag me @avirtualvegan. I get lots of notifications and doing both ensures I don’t accidentally miss them.
Did you know I have also set up a You Tube channel? I would love for you to check it out and subscribe. There are a couple of videos there now and I have another to add very soon. I have really enjoyed making them and hope to continue as regularly as time allows.
Easy Coconut Tofu
Ingredients
- 1 block extra-firm tofu , around 350g, (see recipe notes)
- 45g | ½ cup coconut flour
- ½ teaspoon salt
- A good grind of cracked black pepper
Instructions
- Preheat oven to 400°F
- Put the coconut flour on a plate or in a bowl and stir in the salt and pepper so it is evenly distributed.
- Open the packet of tofu and drain off the liquid but don't dry the tofu.
- Cut the piece of tofu into ½ inch rectangular slabs. Cut each rectangle into two to make squares, then each square into triangles.
- Dip each triangle into the flour mixture and turn it all over until each side is covered.
- Put each triangle onto a baking sheet .
- Place in the preheated oven and bake for 30 minutes or until golden brown all over.
- Serve immediately.
Notes
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
Rejeanne says
Hello Mel
I am trying these definitely. The link for the coconut flour takes me to a Bob’s Red Mill flaked coconut page. I imagine it is Bob’s Red Mill coconut flour, so I’ll be using that. Maybe it is because I am in Canada and purchase stuff from amazon.ca :)
Thank you for this lovely recipe. I’ll do with the pineapple sauce which looks fantastic as well :)
A Virtual Vegan says
Most of my readers are in the U.S so the links are based on Amazon.com not .ca. I do have something installed that tries to take you to the same thing in all of the other Amazon stores, but if that product isn’t available there it chooses what it thinks is something similar. Sometimes it gets it wrong like with this. At least it got the coconut bit right though. Sometimes it will choose something completely random!
Any coconut flour will do though. In the shops here on Vancouver Island a brand called Coconut Secret is commonly found. It’s in a blue pot. Maybe you’ll find that locally to save you ordering online. I can’t get the Bob’s red Mill one here for some reason.
I hope you enjoy it. it’s so good with that pineapple sauce!
Lane says
I made this for breakfast this morning (without black pepper). It was amazing! I’m on a vegan ketogenic diet and these are a perfect low carb meal option. For other ketoers, if you use 0 net tofu (I used Trader Joe’s Sprouted) and Arrowhead Mills Organic Coconut Flour (coconut flour varies widely in net carbs), half the recipe is 4 net carbs. Satisfying and delicious! Felt like dessert to me. Thanks!
A Virtual Vegan says
Perfect! I’m so glad you enjoyed it!