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Easy Baked Tofu With Coconut Panko Breadcrumb Crust [Vegan, Gluten-Free]

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Golden brown and crispy, this recipe is so satisfying and easy to make! Baked in the oven, or you can choose to fry it in the pan. Either way you will get the crispy finish you desire.

Easy Baked Tofu With Coconut Panko Breadcrumb Crust [Vegan, Gluten-Free]





Cook Time



  • 14-ounces extra-firm tofu
  • 2 tablespoons of garbanzo bean flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons water
  • 1/2 cup panko breadcrumbs
  • 3/4 cup unsweetened shredded coconut (or you could use sweetened)
  • Lime wedges for serving


  1. Heat the oven. to 400°F. Line a baking sheet with parchment paper.
  2. Press the tofu with a clean kitchen towel to remove the water. Cut the tofu into 2 inch squares.
  3. Prepare the batter by combining the flour, cornstarch, baking powder, salt and water in a mixing bowl. The texture will be on the thicker side like a pancake batter.
  4. If too thick, add more water.
  5. Put the panko breadcrumbs and shredded coconut onto a large plate and combine.
  6. Coat each piece of tofu in the batter, removing excess. Add to the coconut panko breadcrumbs and cover completely. Transfer to baking sheet.
  7. Bake approximately 15-20 minutes or until golden brown.
  8. Serve with lime wedges and your favorite chili sauce.

Nutritional Information

Per Serving: Calories: 149 | Carbs: 14 g | Fat: 8 g | Protein: 7 g | Sodium: 31 mg | Sugar: 2 g





In 2011, after seeing the movie “Forks Over Knives”, Nancy Montuori began her spiritual journey into veganism. Nancy always loved to cook so she began sharing her delicious plant-based recipes on her blog Ordinary Vegan. As the blog’s popularity grew, so did her commitment and passion for health and wellness. In 2012, she received a certificate in plant-based nutrition. Nancy is also a full-time podcaster and you can listen to her podcasts on iTunes.



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