Golden crispy gluten free coconut tofu is a party ready appetizer or snack, and is also a tasty salad topper or wrap filling. A simple ingredient list and easy method make this a recipe on repeat.
recipe originally published February 25, 2012
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Why you'll love gluten free crispy coconut tofu
- Flavor: The sweet coconut paired with the spicy ginger and smoky paprika give this tofu sweet and savory layers of flavor. Incredibly tasty.
- Texture: Springy soft tofu with a crispy crunchy coating? Air fried or baked, this is crispy crunchy without much oil. You taste the flavor, not the "fried" oil.
- Method: Read on to see just how easy this delicious recipe is to make! 10 minutes prep time, at most.
This crispy coconut tofu has been our house favorite for years. It is an easy recipe to make last minute, an any time party snack.
How to make crispy coconut tofu
A super simple recipe is what I need for a busy weeknight dinner or weekday lunch. This coconut tofu is that - incredibly easy and so tasty. All you need is a block of tofu and a few more things to make a seasoned slurry. Rip the tofu into bite size pieces, dip into the slurry, then through the coconut, and either bake or air fry.
How to serve this recipe
To enjoy this tofu as an appetizer or entree that you dip, this ginger sesame teriyaki sauce is a delicious pairing. I love to add this coconut tofu to a wrap, rolled up with shredded lettuce, sliced bell peppers, and cool avocado slices.
If you love a warm protein on top of a crisp cool salad, this edamame cucumber salad is my favorite to add crispy coconut tofu to, and the flavors work well. Mango quinoa salad is also a good one to pair with this tofu.
How long does this tofu last?
Refrigerate leftover tofu. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
My rule for maximum flavor and freshness is to enjoy this coconut tofu within three days.
Reheating coconut tofu
- Oven: Arrange on a sheet pan and bake at 425° F until warmed through.
- Stovetop: Reheat on the stovetop in a skillet over medium heat.
- Air Fryer: Air fry at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed.
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Gluten Free Crispy Coconut Tofu
Golden crispy tofu is a party ready appetizer or snack, and is also a tasty salad topper or wrap filling.
Ingredients
- ⅓ cup unsweetened plain dairy free milk
- 2 tablespoons gluten free all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon maple syrup or agave nectar
- ½ teaspoon smoked paprika
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- 1 ½ cups unsweetened shredded coconut
- 1 (14 ounce) block extra-firm tofu, drained and carefully squeezed
Instructions
- Preheat the oven to 425° F and line a baking sheet with parchment.
- See notes for air fryer instructions.
- In a large bowl, mix together the almond milk, flour, cornstarch, garlic powder, onion powder, agave, paprika, sea salt, and black pepper until a slurry forms. Set aside.
- Place the shredded coconut in a shallow bowl and set aside.
- Tear the tofu into bite-sized pieces.
- Dip the tofu pieces into the slurry then dredge through the coconut pressing firmly to coat.
- Place coconut coated tofu pieces in a single layer on the parchment lined baking sheet.
- For extra crispy texture, spray the tofu with cooking spray.
- Transfer the tofu to the oven. Bake at 425° F for 25-30 minutes or until the coating is golden brown and crunchy. Serve immediately.
Notes
For air fryer tofu
Line the air fryer basket with a parchment round.
Set air fryer to 350 °F and cook for 7 minutes. Remove basket and carefully flip tofu to other side. Return tofu to air fryer for another 7 minutes at 350 °F.
What to serve with coconut tofu
To enjoy this tofu as an appetizer or entree that you dip, ginger sesame teriyaki sauce is a delicious pairing. I love to add this coconut tofu to a wrap, rolled up with shredded lettuce, sliced bell peppers, and cool avocado slices.
If you love a warm protein on top of a crisp cool salad, this edamame cucumber salad is my favorite to add crispy coconut tofu to, and the flavors work well. Mango quinoa salad is also a good one to pair with this tofu.
Storing leftovers
Refrigerate leftover tofu. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
My rule for maximum flavor and freshness is to enjoy this coconut tofu within three days.
Reheating Coconut Tofu
- Oven: Arrange on a sheet pan and bake at 425° F until warmed through.
- Stovetop: Reheat on the stovetop in a skillet over medium heat.
- Air Fryer: Air fry at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 17gTrans Fat: 0gUnsaturated Fat: 2gSodium: 307mgCarbohydrates: 18gFiber: 6gSugar: 7gProtein: 11g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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