quick meals: coconut tofu

This is a super fun and cute recipe: simple grilled tofu is simmered in a coconut-miso sauce and then dipped in toasted coconut for a looks-fancier-than-it-is dinner!

coconut tofu


Coconut Tofu

2 Tablespoons high-heat oil (canola, safflower, etc.)
1 block super-firm tofu, sliced into squares or triangles (my favorite is Wildwood)
1/4 cup coconut oil
3 Tablespoons white miso
1-2 teaspoons lemon juice
1-2 teaspoons soy sauce (optional)
black pepper to taste
¾ cup toasted shredded coconut

  1. In a cast iron skillet heat the high-heat oil until warm. Add sliced tofu and grill until lightly browned, about five minutes. Flip, and brown on opposite side.
  2. Meanwhile, whisk together coconut oil, miso, lemon juice, soy sauce, and black pepper until smooth. Heat coconut oil mixture in a small saucepan until warm. Add cooked tofu, and simmer for 15 minutes, flipping halfway.
  3. Remove one piece of tofu and toss into toasted coconut, flipping until coated on both sides. Continue with remaining pieces, until all are coated evenly.
  4. Serve with veggies, rice, noodles, or in wraps- but serve it immediately; these were not nearly as good on the second day.

Yield: 3-4 servings tofu

stacks of coconut goodness

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About Andrea Bertoli 591 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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