Coconut Crusted Tofu 

Tofu is one of those things that you either like, or you don’t. I’m in camp like. I’ve been eating it since my vegetarian phase in my teenage days, and I’ve enjoyed it ever since.

I’ve had enough practice making tofu dishes now that I’d like to think I can make doubters into believers. Tofu is so versatile – it’s all about having fun with it!

So tofu lover or not, I encourage you to take a chance and have some fun with this recipe – you won’t regret it!


This recipe is dairy free, gluten free, and vegan. 


Coconut Crusted Tofu

  • 1 package organic medium tofu, ~1 inch cubes
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup gluten free breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • 1/2 tsp salt
  • 1.5 cup cornstarch
  • 1.5 cup nut milk
  • 2 tbsp avocado or olive oil

Spicy Mayo (optional)

  • 1/2 cup mayo
  • 1/4 cup sriracha
  • squeeze of lime


Preheat the oven to 350 degrees and line a baking tray with parchment paper.

For this recipe, you’ll need three separate prep bowls – in one, combine coconut, breadcrumbs, garlic powder, salt, and chili flakes. In the second, add just the nut milk. In a third bowl, add just the corn starch.

Take your tofu cubes and follow the steps for each cube: dunk tofu cube in nut milk, then dredge in corn starch. Dunk cube back into the nut milk, and then cover it with the coconut breadcrumb mixture. Do this one by one and place on the pan until each cube is complete.

Nut milk –> Corn Starch –> Nut Milk –> Coconut Breadcrumb mix 

Once all cubes are placed onto the pan, drizzle avocado oil (or olive oil) evenly over the cubes. Now these are ready to go – make sure you have placed them far enough apart that they will be reasonably easy to turn, as you will need to do this halfway through.

After 15 minutes in the oven, flip the tofu over and allow to bake for another 15 minutes. After 30 minutes, all sides should be browned and crispy.

Lastly, mix all the ingredients for the spicy mayo – this is not necessary to add, but it is highly recommended!


There are so many ways you can eat these little crunchy cubes of amazingness. It could be a snack all on it’s own, or part of a nourish bowl. Today, I’m using my leftovers and folding them into a sushi burrito – can’t wait for lunch!

Leftovers will keep in the fridge for up to 3 days. To reheat, warm the up in the oven or on a frying pan, as the microwave can turn the coating a bit soggy.

I hope you guys enjoy this recipe! Don’t forget to tag me in your creations on Instagram (@standingstrongwellness) – I can’t wait for you to try them!



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Welcome to Standing Strong Wellness, where we embrace how much a strong body supports a strong mind! I'm Jen Standing - Certified Nutrition Consultant, Blogger, Food Lover, and CEO behind SSW. I'm a wellness-nerd who loves sharing my knowledge with others on all things food, fitness, nutrition, and mental health - stick around for tips on all of those topics!

2 thoughts on “Coconut Crusted Tofu 

  1. Oh my gooooodness, this may just be the most delicious thing I have ever seen in my whole entire life. YUM! Thank you, THANK YOU for sharing. Gosh I cannot wait to try this!

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