Let's Talk Tofu!Posted on January 17, 2014
Are you looking for a tofu recipe that everyone will love? This is it! I am so excited to share my delightful tofu recipe that’s easy to prepare and most of all…it’s tofulicious! Serving tofu as a main dish can be challenging, but my savory Coconut Encrusted Tofu Cutlets served with a sweet dipping sauce makes this vegan staple a true stand out for any festive meal.
Tofu is a versatile soy food that has been a popular mainstay in vegetarian and vegan diets for decades. It is fabulous in casseroles, stir-fries, soups, puddings, smoothies, and as a ricotta cheese substitute in dishes like lasagna or vegetable casseroles.
Tofu is made from soybeans, water, and a coagulant. It is widely available in many supermarkets and health food stores. Plain tofu comes in two main forms: regular (packed in water and refrigerated) and silken (in aseptic cartons and refrigerated tubs). Each type is available in soft, firm, and extra-firm varieties. Baked tofu can be purchased in various flavors such as smoked, Italian style, lemon pepper, and several Asian-flavored varieties. Another variety of tofu now available is sprouted tofu, which many people find easier to digest. Made from sprouted soybeans, sprouted tofu also tastes great raw.
But enough about tofu – lets get to my fabulous tofu recipe!
Coconut-Encrusted Tofu Cutlets
Makes 3 to 4 servings
14 to 16 ounces extra-firm regular tofu, drained
2/3 cup raw unsweetened shredded dried coconut
1/3 cup wheat germ (see note)
1/8 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/3 cup reduced-sodium tamari
Maple-Scallion Dipping Sauce (see below)
Preheat the oven to 400 degrees F. Lay the tofu flat on a cutting board, and slice in half. Stand one half on end, and slice horizontally into three even slices. Stack the slices, and cut into thirds. Repeat with second half of the tofu. Line a rimmed baking sheet with unbleached parchment paper.
Put the coconut, wheat germ, cayenne pepper, and turmeric in a medium bowl and whisk together to combine. Pour the tamari into a small bowl. Dip each tofu cutlet into the tamari to coat all sides, then immediately dip it into the coconut mixture. Coat the tofu generously with the coconut mixture, patting it down to help it adhere. Put the tofu cutlet on the prepared sheet. Repeat with the remaining tofu pieces until they are all coated.
Tent the baking sheet loosely with foil, being careful not to let the foil touch the tops of the cutlets. Bake for 30 to 35 minutes. Remove foil, and bake an additional 5 to 15 minutes, or until the coating is golden brown and crunchy. Serve with Maple-Scallion Dipping Sauce on the side.
NOTE: You may use oat bran in place of the wheat germ, if desired.
Maple Scallion Dipping Sauce
Makes 3 servings
3 tablespoons maple syrup
1 tablespoon regular or reduced-sodium tamari
1 small scallion, thinly sliced
Put the maple syrup and tamari in a small bowl. Whisk to combine. Divide equally into three dipping bowls. Top each serving with some of the sliced scallion.