Vegan Coconut Turmeric Tofu
- Number of Servings: 10
Ingredients
30 oz tofu, Trader joes high protein organic super firm .5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 tbsp Turmeric, ground 1 tsp Salt 1 clove Garlic 12 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) .4 cup Wheat bran, crude .5 tsp Turmeric, ground
Add your tofu to a tofu press for about 20 minutes to remove any excess water so that your tofu can absorb the marinade.
Cut your tofu blocks by first cutting them in half (from top to bottom), flipping each half on its side and cutting each half into 6 equal 'slabs'.
Poke each slab a couple of times with a fork to allow the marinade to seep in.
Mix your marinade in a large dish by adding your coconut milk, ¼ of water to thin (you won't need this if you're using 'light' canned coconut milk), 2 tbsp turmeric, 1 tbsp salt and 6 pressed cloves of garlic.
Place the tofu into the marinade and gently flip them until every piece is covered.
Marinate for about an hour.
Preheat your oven to 400 F (200C).
Prepare a baking sheet with parchment paper.
Prepare your crust ingredients in one small to medium sized bowl. Mix your shredded coconut, wheat bran and turmeric and mix to combine.
Once your tofu has marinated remove one piece at a time and with a butter knife scrape off any 'chunks' that may be sticking to it.
Drop each slab into the bowl with the 'crust' ingredients, flip to ensure even coating and place on your baking sheet.
Continue until all of the pieces are coated.
Cover the baking sheet with tented foil (you don't want the crust to stick to the foil) and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes or until the coating is golden and crunchy.
Remove from the oven and serve
Serving Size: Makes 10 3 oz portions
Cut your tofu blocks by first cutting them in half (from top to bottom), flipping each half on its side and cutting each half into 6 equal 'slabs'.
Poke each slab a couple of times with a fork to allow the marinade to seep in.
Mix your marinade in a large dish by adding your coconut milk, ¼ of water to thin (you won't need this if you're using 'light' canned coconut milk), 2 tbsp turmeric, 1 tbsp salt and 6 pressed cloves of garlic.
Place the tofu into the marinade and gently flip them until every piece is covered.
Marinate for about an hour.
Preheat your oven to 400 F (200C).
Prepare a baking sheet with parchment paper.
Prepare your crust ingredients in one small to medium sized bowl. Mix your shredded coconut, wheat bran and turmeric and mix to combine.
Once your tofu has marinated remove one piece at a time and with a butter knife scrape off any 'chunks' that may be sticking to it.
Drop each slab into the bowl with the 'crust' ingredients, flip to ensure even coating and place on your baking sheet.
Continue until all of the pieces are coated.
Cover the baking sheet with tented foil (you don't want the crust to stick to the foil) and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes or until the coating is golden and crunchy.
Remove from the oven and serve
Serving Size: Makes 10 3 oz portions
Nutritional Info Amount Per Serving
- Calories: 169.5
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 283.0 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 3.0 g
- Protein: 15.0 g
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