Vegan Coconut Crusted Tofu has a perfectly crisp crust, chewy interior, and lightly sweet and savory flavor! It’s a wonderful light dinner that’s loaded with bright vegetables.
Ingredients– 1 14 oz extra firm tofu– 1/4 cup tamari or soy sauce– 1 TBS maple syrup– 2 tsp grated ginger– 1/2 cup almond milk– 1/2 lime, juiced – 2 TBS cornstarch– 1/2 cup Panko*– 1/2 cup shredded coconut
Place tofu in a large dish. Add a heavy pot on top to press out water.
Let it sit for 10-15 minutes. Drain water and slice tofu into large cubes.
Mix marinade of tamari/soy sauce, 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.
Mix batter by combining 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.
Remove each piece from the marinade and dip into the milk, swirling to coat.
Immediately dredge in the coconut mixture. Place on lined baking sheet and repeat.
Bake for 15 minutes, remove from the oven, and carefully flip each piece.
Bake for 10-15 more minutes, until browned but not burnt.