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Coconut Crusted Tofu Lettuce Wraps

Vegan Coconut Crusted Tofu has a perfectly crisp crust, chewy interior, and lightly sweet and savory flavor! When paired with colorful butter lettuce wraps, it’s a wonderful light dinner that’s loaded with bright vegetables and a creamy peanut sauce.

overhead shot of coconut crusted tofu lettuce wraps next to peanut sauce

What is coconut crusted tofu?

Inspired by coconut shrimp, coconut crusted tofu is a crispy and satisfying method for preparing crave-worthy tofu, every time. It is made by breading marinated tofu cubes in coconut and Panko breadcrumbs, then baking to crisp. In this recipe, we are completing the meal by adding the coconut tofu to butter lettuce wraps filled with vibrant vegetables, juicy mango, fresh herbs, and a hearty peanut sauce.

tray of coconut crusted tofu piece before baking

The Best Step-By-Step Method for Breading Tofu

  1. Press tofu before using to ensure as much liquid is removed as possible. This leaves more space for the tofu to soak up your delicious marinade.
  2. Speaking of marinade, combine tamari (or soy sauce) with some maple syrup and a bit of fresh ginger (garlic and red pepper flakes are good as well). Pour this over tofu cubes and let it sit for a few minutes.
  3. Make a batter by combining nondairy milk, lime juice, and cornstarch (or arrowroot, or flour). In another bowl, mix Panko and bread crumbs.
  4. As you remove each piece of tofu from the marinade, submerge it in the milk batter to coat. Then, immediately dredge the tofu in the coconut/Panko mixture, pressing down on each side to cover fully.
  5. Bake tofu on a lined baking sheet for 30 minutes, flipping once to ensure even browning.

Tips for the Crispiest Coconut Tofu

  • Always press tofu before using. This eliminates as much water as possible. Some people enjoy freezing the tofu before using, as this can change its texture in a nice way. To be honest I never remember to do this but have enjoyed it in the past, hah.
  • Slice tofu into large but evenly sized cubes. This ensures it cooks at an even rate and has enough surface area to cover in coconut shreds.
  • Heat the oven to 400 degrees and place the baking sheet in the middle. High heat is crucial here.
  • Use Panko, not regular bread crumbs, for coating. Panko is made from crustless bread and is this much more airy and crispy, with large pieces. Crushed saltine crackers make a useful substitute for Panko if you can’t find it.

How to Make Crispy Coconut Tofu with an Air Fryer

If you’d like to air fry this recipe, follow all steps until directed to the oven. Instead of baking in the oven, air fry for 10-15 minutes, flipping once halfway through.

How To Assemble Coconut Tofu Lettuce Wraps

Feel free to really get creative with your butter lettuce wraps. Here are the toppings I recommend:

  • Sliced red bell peppers and carrots (similarly sized)
  • Strips of ripe mango
  • Chopped green onions
  • Fresh herbs, including basil, cilantro, and/or mint
  • Sesames seeds
  • Sriracha or other hot sauce
  • Peanut sauce or soy sauce for serving (detailed below)

Peanut Sauce Ingredients:

For peanut sauce:

  • 3 TBS peanut butter
  • 1 inch knob of fresh ginger, grated (or 1 tsp dried)
  • 1 TBS maple syrup
  • 2 TBS soy sauce or tamari for gluten-free
  • Juice from 1/2 medium lime
  • 1 TBS rice vinegar, optional
  • Pinch of red pepper flakes
  • 1 TBS sesame oil, optional
  • Water to thin

Mix all ingredients together and serve alongside wraps!

More Vegan Tofu Recipes to Try Next

Tofu Meal Prep, 3 Ways (Orange, Sesame Garlic, and Peanut Sauces)

My Favorite Crispy Tofu

hand holding a butter lettuce wrap with coconut crusted tofu and vegetables
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close up of coconut crusted tofu in a lettuce wrap

Coconut Crusted Tofu Lettuce Wraps

  • Author: Emily
  • Total Time: 45 minutes
  • Yield: 15 pieces of tofu 1x
  • Diet: Vegan


Coconut Crusted Tofu has a perfectly crisp crust, chewy interior, and lightly sweet and savory flavor! When paired with colorful butter lettuce wraps, it’s a wonderful light dinner that’s loaded with bright vegetables and a creamy peanut sauce. 


Units Scale

For coconut crusted tofu:

  • 1 14 oz block firm or extra firm tofu
  • 1/4 cup tamari (or soy sauce)
  • 1 TBS maple syrup
  • 2 tsp grated fresh ginger, a pinch of red pepper flakes, and one clove minced garlic (all optional, but helpful for more flavor)
  • 1/2 cup plain unsweetened almond milk
  • 1/2 lime, juiced (12 TBS)
  • 2 TBS cornstarch, arrowroot, or flour of choice (to thicken)
  • Pinch of salt
  • 1/2 cup Panko bread crumbs*
  • 1/2 cup unsweetened shredded coconut

For lettuce wraps:

  • One head of butter lettuce (can sub romaine)
  • Sliced red peppers and carrots
  • Sliced mango
  • Basil, cilantro, and/or mint
  • Sesame seeds and sliced green onion, optional
  • Hot sauce, like Sriracha
  • Peanut sauce


  1. Open package of tofu and place in a large dish. Add a heavy pot on top to press out additional water. This allows for the tofu to soak up the marinade as much as possible. Let it sit for 10-15 minutes to release water. Drain water out of the dish and slice tofu into large cubes.
  2. Mix marinade of tamari, maple syrup, and grated ginger and pour over tofu. Let sit for at least 5 minutes to soak in these flavors. Preheat the oven to 400 degrees F.
  3. Mix batter in a medium sized bowl by combining nondairy milk, lime juice, cornstarch, and salt. In another bowl, mix Panko and coconut. Place these two bowls in a line next to a lined and oiled baking sheet. This will be your breading station.
  4. To bread tofu, remove each piece from the marinade and dip into the milk batter, swirling to coat. Then, immediately dredge in the coconut/Panko mixture, pressing to ensure each side is covered fully. Place on lined baking sheet and repeat until all tofu pieces are used.
  5. Bake for 15 minutes, remove from the oven, and carefully flip each piece (take care to not remove some of the coating when doing this, as it can stick. Bake for 10-15 more minutes, until browned but not burnt.
  6. To serve, place a few pieces of tofu in a lettuce wrap with sliced peppers, carrots, mango, and fresh herbs. Dip in peanut sauce and enjoy!


  • Crushed saltine crackers make a useful substitute for Panko if you can’t find it.
  • The nutrition information is for tofu only.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Fusion


  • Serving Size: One piece of tofu
  • Calories: 40.9 calories
  • Sugar: 0.6 grams
  • Sodium: 53.9 milligrams
  • Fat: 2.5 grams
  • Saturated Fat: 1.1 grams
  • Unsaturated Fat: 1.4 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 2.1 grams
  • Fiber: 0.4 grams
  • Protein: 3.4 grams
  • Cholesterol: 0 milligrams

Keywords: tofu, coconut

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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  1. RW says

    Made these last night, they were super delicious! I only had romaine for wraps so not as pretty as butter or bib but a great summer dish 🙂

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