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Imagine savoring a dish that transports you to a sun-soaked beach, where the salty breeze mingles with the sweet scent of tropical fruits. Coconut Crusted Tofu with Pineapple Slaw does just that. This vibrant dish combines the rich flavors of coconut with the savory goodness of tofu, all complemented by a refreshing slaw that features juicy pineapple. Not only is this recipe a feast for the senses, but it also exemplifies the beauty of plant-based cooking, making it a perfect choice for vegans, vegetarians, and anyone looking to explore the versatility of plant-based meals.

Coconut Crusted Tofu with Pineapple Slaw

Indulge in a tropical escape with this Coconut Crusted Tofu and Pineapple Slaw recipe. This vibrant dish features crispy, coconut-coated tofu paired with a refreshing slaw bursting with sweet pineapple and crunchy cabbage. Perfect for vegans and anyone seeking healthy, delicious meals, this recipe highlights the versatility of tofu as a protein powerhouse. Experience a burst of flavors and textures that will delight your taste buds and brighten your table.
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Ingredients
  

14 oz firm tofu, pressed and drained

1 cup unsweetened shredded coconut

1/2 cup all-purpose flour

1/2 cup unsweetened almond milk (or any non-dairy milk)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Salt and pepper, to taste

1 cup panko breadcrumbs

1 tbsp coconut oil (for frying)

For the Pineapple Slaw:

2 cups green cabbage, shredded

1 cup fresh pineapple, diced

1/4 cup carrots, grated

1/4 cup fresh cilantro, chopped

2 tbsp lime juice

1 tbsp honey (or agave syrup for a vegan option)

Salt and pepper, to taste

Instructions
 

Prepare the Tofu: Start by slicing the pressed tofu into 1/2 inch thick rectangles. Pat them dry with a paper towel to remove excess moisture and help the coating stick.

    Set Up Breading Station: In one bowl, whisk together the almond milk, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, combine the flour with a pinch of salt. In a third bowl, mix the shredded coconut with the panko breadcrumbs.

      Coat the Tofu: Dip each tofu slice first into the flour, shaking off any excess, then into the almond milk mixture, allowing it to soak briefly. Finally, coat each piece with the coconut-panko mixture, pressing down gently to ensure the coating sticks.

        Cook the Tofu: Heat the coconut oil in a large skillet over medium heat. Once hot, add the tofu slices in a single layer (you may need to do this in batches). Cook for 4-5 minutes on each side or until golden brown and crispy. Transfer the cooked tofu to a paper towel-lined plate to drain any excess oil.

          Make the Pineapple Slaw: In a large bowl, combine the shredded cabbage, diced pineapple, grated carrots, and chopped cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Pour the dressing over the slaw and toss until well combined.

            Serve: Place the crispy coconut-crusted tofu on a serving plate and top with a generous helping of pineapple slaw. Enjoy your vibrant and tropical meal!

              Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings