Simplicity at it's best! With just two ingredients & 35 minutes of your time you could be tucking into this delicious Coconut Crusted 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!
PREP TIME: 5minutes
COOK TIME: 30minutes
TOTAL TIME: 35minutes
1blockextra-firm tofu, around 350g, (see recipe notes)
Place in the preheated oven and bake for 30 minutes or until golden brown all over.
You do not need to press the tofu for this recipe. The dampness in it is what makes the coconut flour stick.I always prefer the texture of tofu that has been frozen. When I buy it I throw the packet as it is in the freezer when I get home. Then I just take it out to defrost the day before I use it. I have even defrosted it in a sink of water on the day if I have forgotten to defrost it. Once it's defrosted just follow the recipe as above.If for some reason you get interrupted and your tofu dries out, just dip it into some cold water, shake off any excess, then dip it into the coconut flour to coat.If you end up with any leftovers, they can be reheated in a 350°F oven for about 15 minutes. They end up a little bit tougher than when originally baked but are still good.