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Baked Turmeric and Coconut Crusted Tofu With Thai Chili Sauce [Vegan]

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Turmeric, garlic, and coconut milk make for an amazing flavor pairing in this baked tofu. Tofu is pressed, marinated in a savory sauce, then tossed in a mixture of coconut and turmeric and baked until crispy and golden. Pair it with Thai chili sauce for dipping and your favorite vegetables.

Baked Turmeric and Coconut Crusted Tofu With Thai Chili Sauce [Vegan]

Serves

4-5

Cook Time

40

Ingredients

For the Tofu:

  • 2 12.3-ounce blocks firm or extra firm tofu

For the Marinade:

  • 1 13.5-ounce can of coconut milk
  • 1/4 cup water
  • 2 tablespoons turmeric
  • 1 tablespoon salt
  • 6 cloves of garlic, pressed

For the Crust:

  • 1 cup unsweetened shredded coconut
  • 2/3 cup wheat bran
  • 1/2 teaspoon turmeric

For Dipping:

Preparation

  1. Add your tofu to a tofu press (see notes) for about 20 minutes to remove any excess water so that your tofu can absorb the marinade.
  2. Cut your tofu blocks by first cutting them in half (from top to bottom), flipping each half on its side and cutting each half into six equal slabs.
  3. Poke each slab a couple of times with a fork to allow the marinade to seep in.
  4. Mix your marinade in a large dish by adding your coconut milk, 1/4 of water to thin (you won’t need this if you’re using ‘light’ canned coconut milk), 2 tablespoons turmeric, 1 tablespoon salt, and 6 pressed cloves of garlic.
  5. Place the tofu into the marinade and gently flip them until every piece is covered.
  6. Marinate for about an hour.
  7. Preheat your oven to 400°F.
  8. Prepare a baking sheet with parchment paper.
  9. Prepare your crust ingredients in one small to medium-sized bowl. Mix your shredded coconut, wheat bran, and turmeric and mix to combine.
  10. Once your tofu has marinated remove one piece at a time and with a butter knife scrape off any chunks that may be sticking to it.
  11. Drop each slab into the bowl with the crust ingredients, flip to ensure even coating and place on your baking sheet.
    Continue until all of the pieces are coated.
  12. Cover the baking sheet with tented foil (you don’t want the crust to stick to the foil) and bake for 30 minutes.
  13. Remove the foil and bake for an additional 10 minutes or until the coating is golden and crunchy.
  14. Remove from the oven and serve with Thai chili sauce for dipping.

Notes

The coconut crust was inspired by The Jazzy Vegetarian.

If you don't have a tofu press, you can still press your tofu. Wrap the block in a clean towel, put it on a plate, place a sturdy cutting board on top, then stack heavy books or cookware, like a cast iron skillet, on top.

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AUTHOR & RECIPE DETAILS


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Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time nurse and a full-time foodie she wants to show the world that you can eat scrumptious food without sacrificing your health. Residing in Vancouver, Canada this mom of two adorable boys spends her free time cooking and blogging at What The Heck Do I Eat Now.


 

 

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