Vegan MoFo Day 23: Coconut Tofu

Mmmmm…Coconut Tofu. Totally unhealthy, but oh so good! I think these little fried bites of scrumptiousness are the perfect food for game day and take care of the savory/sweet craving all in one. I almost always have a bunch leftover, so what I do is freeze them for later and pop them in the oven at 350 ͦF for about 10 minutes to crisp them up again.

Coconut Tofu


2 16oz Packages of Extra-Firm Tofu, Frozen, Thawed and then Pressed

Salt and Pepper

1 Cup plus 2 Tablespoons All-Purpose Flour

1 Cup Cornstarch

¼ Teaspoon Sea Salt

1 Tablespoon Baking Powder

½ Teaspoon Cajun Seasoning

1 ¼ Cups Cold Water

2 – 3 Cups Shredded Coconut

Oil for Frying

Dipping Sauce:

½ Cup Apricot Preserves

2 ½ Tablespoons Dijon Mustard

 Here’s what I do:

Heat oil to 350 ͦ F.

Cut the tofu into 1-inch cubes and sprinkle with salt and pepper. In a large bowl, mix together the flour, cornstarch, sea salt, baking powder and Cajun seasoning. Whisk in the cold water until the batter is smooth.

Place the shredded coconut into a shallow bowl or plate. Dip a couple of the tofu cubes into the batter, (I usually do four at a time) making sure to coat completely and then dredge the tofu in the coconut. Fry the tofu until golden brown and place on a brown paper bag or a baking sheet lined with paper towels.

For the dipping sauce: Mix together the apricot preserves and Dijon mustard in a small bowl and serve alongside the tofu.


Filed under Recipes, Vegan MoFo

18 responses to “Vegan MoFo Day 23: Coconut Tofu

  1. Oooh this looks so good! I really want to try it but I don’t know if it would be the same with mushrooms.

  2. sounds delicious – I have a favourite crumbed nuggets I bake in the oven with a spray of oil – would be willing to try this baked – love love love coconut!

    • Thank you Johanna! When I was posting this recipe I had thought about experiementing with baking these because I love them, but don’t make them that often due to them being fried. I was thinking that I might cut the tofu into strips and instead of making a batter I would make a flour and non-dairy milk wash before dredging them in the shredded coconut. I think I am going to try that and update this post with the results.

  3. A Tablespoon of Liz

    This looks so delicious, the photo alone is making my mouth water!

    • Thank you Liz for the compliment! I had actually been upset that I couldn’t take a better photo and that was the only one that came out decent. I’m still trying to improve my food photo taking skills 🙂

  4. OMG, I need to make this!! Thank you for sharing.

  5. Oh man, you beat me to it! I was totally going to make this, but ran out of time this weekend. Your recipe looks better though, so I’m glad you did. Bookmarked!

  6. Hi. I’ve made this the other day and loved it! My non-veg husband loved it too, which is a very good sign 🙂 I’ve posted a photo on my blog if you’d like to have a look.
    thank you for sharing!

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