Coconut Crusted Tofu

I had a moment of inspiration last night.  After peering into our fridge last night I discovered some Tofu and I decided to us it.  Now, I have the tendency to season with the same herbs and spices so that everything sort of tastes the same, well not last night.  I made Coconut Crusted Tofu and it was amazing.

You wanna know how I made it don’t ya?  Well it is surprisingly easy and pretty darn healthy.

The ingredients you will need:

• 1 block of extra firm or super firm tofu
• some non-dairy milk or creamer
• 1/2 cup panko bread crumbs
• 1/2 cup shredded coconut
• Salt & Pepper to taste

Directions

Preheat the oven to 400 degrees.  Place a cooling rack inside of a cookie sheet (you can see it in the photo above) and spray with some cooking oil.

Drain the tofu as much as possible, if you like you can freeze the tofu and then drain it, this gives it a nice texture and make it easier to drain.  Cut the tofu into strips.  Pour the milk or creamer in a shallow bowl (I used coconut milk creamer and it worked great).  Mix the breadcrumbs and shredded coconut and place into a different shallow bowl.

Now place as many of the tofu strips into the milk or creamer as possible, just let them hang out in there.  Take one out and dredge it in the breadcrumbs and coconut.  Make sure the tofu gets nice and covered.  Place the tofu onto the cooling rack which should be sitting nicely inside your cookie sheet.  Repeat until you have run out of tofu.  If you are starting to run out of milk or the breadcrumbs & coconut mixture you can always add a little more to the bowl.  After placing all of the tofu on the cooling rack I sprinkled some salt and pepper on top which really brought out some of the flavors.

Cook at 400 for about 35 - 40 minutes, flipping half way through.  Take them out when the tofu appears to be crispy and slightly brown.

It was awesome, we had it over quinoa with two sides; raw massaged kale and some roasted beets, turnips, sweet potatoes, and apples from Boston Organics.