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In the realm of plant-based cuisine, crispy coconut tofu paired with a vibrant pineapple slaw stands out as a delightful dish that embodies both flavor and texture. This recipe not only caters to those seeking a meatless meal but also showcases the versatility of tofu, transforming it into a crispy, golden delicacy. With its satisfying crunch and tropical flavor profile, the Coconut Crusted Tofu Delight promises to be a hit at any gathering, whether it's a casual dinner with friends or a festive celebration.

Coconut Crusted Tofu with Pineapple Slaw

Discover a delicious plant-based dish with our Coconut Crusted Tofu Delight! This recipe features crispy, golden tofu paired with a vibrant pineapple slaw, creating a perfect balance of crunch and tropical flavors. Packed with protein and essential nutrients, this dish is ideal for vegans, vegetarians, and omnivores alike. Learn how to prepare this delightful meal from ingredient selection to presentation and impress your guests with this healthy, satisfying feast!
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Ingredients
  

For the Coconut Crusted Tofu:

1 block (14 oz) firm tofu, drained and pressed

1/2 cup all-purpose flour (or gluten-free flour)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup unsweetened shredded coconut

1/2 cup unsweetened almond milk (or any plant-based milk)

1 tablespoon soy sauce (or tamari for gluten-free option)

1 tablespoon maple syrup (optional)

For the Pineapple Slaw:

2 cups green cabbage, finely shredded

1 cup fresh pineapple, diced (or canned, drained)

1/2 red bell pepper, thinly sliced

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

1 tablespoon rice vinegar

1 tablespoon olive oil

Salt and pepper to taste

Instructions
 

Preparation of Tofu:

    - Start by preheating your oven to 400°F (200°C).

      - Slice the pressed tofu into rectangles or triangles, about 1/2 inch thick.

        - In a shallow dish, mix the flour, garlic powder, salt, and black pepper.

          Battering the Tofu:

            - In another bowl, whisk together the almond milk, soy sauce, and maple syrup.

              - Place the shredded coconut in a third shallow dish.

                - Dredge each tofu piece in the flour mixture, then dip it into the almond milk mixture. Finally, coat it with shredded coconut, pressing it gently to adhere.

                  Baking the Tofu:

                    - Line a baking sheet with parchment paper and arrange the coated tofu pieces in a single layer.

                      - Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the coconut is golden and crispy.

                        Preparing the Pineapple Slaw:

                          - While the tofu is baking, in a large bowl, combine the shredded cabbage, diced pineapple, sliced red bell pepper, and chopped cilantro.

                            - In a small bowl, whisk together the lime juice, rice vinegar, olive oil, salt, and pepper.

                              - Pour the dressing over the slaw and toss to combine. Adjust seasoning if necessary.

                                Serving:

                                  - Once the tofu is crispy and golden, remove it from the oven and let it cool slightly.

                                    - Serve the coconut crusted tofu on a plate with a generous scoop of pineapple slaw on the side. Drizzle with additional lime juice if desired.

                                      Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4