This Crispy, Crusted Coconut Tofu comes together in just 25-minutes by baking extra firm tofu in a delicious, crunchy, coconutty and breadcrumb coating that pairs perfectly with veggies and a grain of your choice!

Bowl of coconut tofu with green beans, rice and lime to the side and a fork with a piece of tofu.

Friends, are you ready to meet your new favorite weeknight staple dish? Because I only developed this crispy coconut tofu a few days ago and I’m already totally hooked.

Now, I obviously have tons of delicious tofu recipes, and I’d never pick favorites, but I love that this coconut-crusted tofu is crispy, golden, and totally addictive.

Think tropical vibes meet savory crunch! The flavor is a perfect balance of slightly sweet coconut, warm spices, and a salty crunch that’s somehow light and satisfying all at once.

Oh, and did I mention it only takes, like, 5 minutes to actually make, then 20 minutes to bake? Plus, it’s packed with over 15 grams of protein per serving, which makes me super happy as a Registered Dietitian!

Seriously, it doesn’t get better than that!

Side view of bowl of coconut tofu with green beans, rice and lime to the side and a fork with a piece of tofu in the air.

Wondering What to Pair This Coconut Tofu With?

The options are seriously endless!

  • You can dunk it in my Quick, Healthy & Delicious Peanut Sauce for the perfect sweet-salty match made in heaven!
  • Wrap it up with crunchy slaw and creamy avocado for a tropical flavor party.
  • Or serve it alongside my Vegan Lemon Garlic Roasted Asparagus and your favorite grain for a flavor-packed plate that’s citrusy, garlicky, coconutty perfection.
  • My personal favorite, snack on it straight from the pan!

Since we use coconut flakes in this crispy coconut tofu, why not use your leftovers to make my super popular Lemon Coconut Energy Balls for a healthy snack?!

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Flatlay of coconut tofu ingredients.

Main Ingredient and Subs

Okay, let’s get to the nitty gritty.

I tested this recipe using extra firm tofu, and it’s important to use extra firm tofu; otherwise, the tofu won’t get as crispy.

I also tested this recipe using both panko crumbs and regular breadcrumbs, and I think the tofu is way better with panko. But, if regular breadcrumbs are all you have, they’ll work!

Let’s Make Crispy Coconut Tofu!

Bowl of cubed tofu with batter on it.
Step 1: Toss the tofu in the batter mixture.
Bowl of cubed tofu with coconut flakes and bread crumbs on it.
Step 2: Toss the battered tofu in the coconut and panko mixture.
Sheet pan with baked coconut tofu on it.
Step 3: Bake until crispy and golden brown!

Bowl of coconut crusted tofu with green beans, rice and lime to the side.
Bowl of coconut tofu with green beans, rice and lime to the side and a fork with a piece of tofu.
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25-Minute Crispy Coconut Tofu

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Lauren McNeill, RD
This Crispy, Crusted Coconut Tofu comes together in just 25-minutes by baking extra firm tofu in a delicious, crunchy coconutty and breadcrumb coating that pairs perfectly with veggies and a grain of your choice!
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Ingredients
 

  • 300 g extra firm tofu, cubed

For the Batter

  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 3 tbsp flour
  • 1 tsp salt
  • 1/2 cup unsweetened soy milk
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 lime, juiced

For the Coconut Coating

  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup panko crumbs
  • 1/2 tsp salt

Equipment

  • 1 large baking sheet
  • 2 medium sized bowls

Instructions
 

  • Preheat the oven to 450℉ and line a baking sheet with parchment paper.
  • Wrap the tofu in paper towl and press firmly down, being careful not to crush the tofu, but removing some of the liquid, then cube the tofu in 1 inch cubes.
  • In a medium bowl, whisk together the garlic powder, ginger powder, flour and salt, then whisk in the soy milk, soy sauce, maple syrup, sesame oil, and lime juice. It's okay if there are a few lumps of flour!
  • In a separate bowl, whisk together the coconut flakes, panko crumbs and salt until combined.
  • Add the cubed tofu to the bowl of batter and toss well until the batter is coating all of the pieces.
  • Using a slotted spoon, spoon the tofu from the bowl with batter to the bowl with the panko and coconut dredge, and mix well until the coconut panko mixture covers each piece of tofu.
  • Place the tofu on a baking sheet and bake for 20 minutes, flipping half way through, or until the tofu is golden brown on all sides. Serve with a grain and veggie of your choice and enjoy!

Notes

Make sure to remove any big chunks of the batter or coconut panko dredge that end up on your baking sheet so that they don’t burn in the oven!
Serving: 0.25of the recipe, Calories: 250kcal, Carbohydrates: 18g, Protein: 17g, Fat: 13g, Saturated Fat: 5g, Sodium: 800mg, Fiber: 3g
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!