Coconut-Tofu Cutlets

Are you looking for a tofu recipe that everyone will love? Well, you have come to the right place!

This delightful tofu recipe is easy to prepare and it's truly jazzylicious! Coconut-Tofu Cutlets are served with a sweet dipping sauce on the side, making this vegan staple a true stand out for a hearty lunch or supper. 

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, sandwiches, salads, 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.

Coconut-Tofu Cutlets

Makes 3 servings

1 block (14 to 16 ounces) extra-firm regular tofu, drained

2/3 cup unsweetened shredded dried coconut

1/3 cup wheat germ (see note)

1/8 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1/3 cup 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 large rimmed baking sheet with unbleached parchment paper.

Put the coconut, wheat germ, cayenne pepper, and turmeric in a medium-sized bowl and stri 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 (recipe below) on the side.

NOTE: You may use oat bran in place of the wheat germ, if desired.

SERVING SUGGESTION: Serve with Steamed Green Beans and Carrots with Orange Sauce and Black Quinoa with Cremini Mushrooms.


 

 Maple-Scallion Dipping Sauce

Makes 3 servings

3 tablespoons maple syrup

1 tablespoon 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.