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Baked Coconut Tofu

Marinated tofu tossed in crunchy shredded coconut–yum!

Time

45 min

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  1. Preheat oven to 350°F.
  2. Combine Silk, soy sauce, sesame oil, garlic and ginger in a large zip-seal bag.
  3. Drain and dry tofu on paper towels. Slice into 3”x1” strips, or cube.
  4. Add to marinade and let sit for 15 minutes, gently shifting bag occasionally to coat.
  5. Remove each piece, roll in coconut and place on a lightly-greased baking sheet.
  6. Reserve marinade for dipping sauce, if desired.
  7. Bake for 25 minutes, until coconut is nicely browned.

Ingredients

  • 1/3 cup Silk UNSWEET COCONUTMILK

  • 2 Tbsp soy or tamari sauce

  • 1 tsp toasted sesame oil

  • 2 cloves minced garlic

  • 1 tsp freshly grated ginger

  • 1 block extra firm tofu

  • 1/2 cup unsweetened shredded coconut