One of the best tofu heavy meals, apart from the Frittata earlier in the week of course, was my baked buckwheat flake tofu fingers. For some strange unknown reason the idea of baking tofu with a coconut crust popped in to my head the other night – I’ve got coconut on the brain.
Now I’m not the first one to ever come up with or cook up the idea, but since it turned out so well I figured I should share. That what this whole blogging thing is about after all
I’ve been loving my super simple meals of late. I’ve been making a conscious effort to go to bed a little bit earlier – 10.30 a few nights last week, pat on the back for me, and so I’ve even less time in the evenings to be standing over a cooker once I get home from work and the gym (strength training and mixing it up with cardio takes a hell of a lot longer than a simple run, it’s the setting up and moving around the gym and what not, though I’m not complaining!)
I actually made this tofu to bring with me to work on Tuesday (and it got a little mention on Wednesday’s run down). One thing I will say that it’s most definitely better served fresh. If you choose to reheat the flavour will still be as incredible but the coconut coating won’t stay as crisp. Ideally if you need a bit of reheating it’s best to pop it in the oven for a few minutes.
I randomly served it up with some grilled peaches which were melt in the mouth. Super juicy, soft and perfectly ripe, alongside some steamed green beans. A wee sprinkling of spring onions and fresh mint over the top and it was done.
I used the same coating base as the crispy tofu fingers…nothing like a bit of flax egg and flour to make your final layer stick.
What’s your favourite tofu coating?
I’m also a MASSIVE fan of blackened tofu!
Coconut Crusted Tofu
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 15 minutes
- 200g (7oz) tofu sliced in two
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/3 tbsp ground flax + 1 tbsp water
- 1/3 cup desiccated coconut
- 1 tbsp spelt flour
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tbsp fresh mint roughly chopped
- 2 small spring onions finely diced
- 2 peaches sliced
- 1 cup green beans
- Mix together flax and water and set to one side for 10 minutes until eggy.
- Preheat oven to 180C (350F).
- Lay tofu in a bowl with soy sauce and lime juice for the 10 minutes, turning over at least once.
- Place flour in one flat bottomed bowl or on a plate, flax egg in another, and coconut, salt and pepper in it’s own separate bowl.
- Place each tofu slice one after the other in to the flour, then the flax egg and then press in to coconut. Place on a none stick baking tray sprayed with a little olive oil.
- Bake in the oven for 15 minutes, turning after 7-8 minutes.
- Lay peach slices under a preheated grill for 10-12 minutes, turning at least once.
- Meanwhile drop green beans in to boiling water for 3-5 minutes and rinse immediately under cold water to prevent them cooking any further; if serving immediately there is no need to refresh.
- Serve tofu sprinkled with mint and spring onions with grilled peaches and green beans on the side!