These are a huge hit with my kids and because not everything is, I often give in and make these more frequently when our lives get a bit hectic. At first glance these may look somewhat time consuming, but really the only time it takes is in waiting for the marinade to do it’s job. The ‘breading’ of the cutlets does not require multiple bowls nor is it messy or difficult.
Turmeric, garlic and coconut milk have long been a favourite flavour combo of mine and paired with a crunchy coconut coating and a sweet, spicy Thai Sweet Chili Sauce, these are delicious!
Meanwhile at my already noisy, crazy dinner table, my husband has somehow convinced my boys that these cutlets have a stunning resemblance to Sponge Bob Square Pants (?!!) and he’s been working hard on his own version (by mutiliating mine and generally making a colossal mess). This happens every time I make them…Suffice to say, I don’t think his version will be making this blog any time soon!
Add your tofu to a tofu press for about 20 minutes to remove any excess water so that your tofu can absorb the marinade.
Cut your tofu blocks by first cutting them in half (from top to bottom), flipping each half on its side and cutting each half into 6 equal ‘slabs’. Poke each slab a couple of times with a fork to allow holes for extra marinade to seep in.
Mix your marinade in a large dish by adding your coconut milk, 1/4 cup of water to thin (you won’t need this if you’re using ‘light’ canned coconut milk), 2 tbsp turmeric, 1 tbsp salt and 6 pressed cloves of garlic. Place the tofu into the marinade and gently flip them until every piece is covered. Cover and marinate in the fridge for about an hour.
Preheat your oven to 400 F (200C). Prepare a baking sheet with parchment paper.
Prepare your crust ingredients in one small to medium sized bowl by mixing your shredded coconut, wheat bran and turmeric until combined. Once your tofu has marinated remove one piece at a time and with a butter knife scrape off any ‘chunks’ that may be sticking to it. Drop each slab into the bowl with the ‘crust’ ingredients, flip to ensure even coating and place on your baking sheet. Continue until all of the pieces are coated.
Cover the baking sheet with tented foil (you don’t want the crust to stick to the foil) and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the coating is golden and crunchy.
Remove from the oven and serve with Thai Sweet Chili Sauce for dipping.
The Coconut crust was inspired by Theodore, Laura. “Coconut Encrusted Tofu Cutlets”. The Jazzy Vegetarian.
Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!
- 2 350 gram blocks of organic firm or extra firm tofu
- For the Marinade:
- 1 can of coconut milk
- ¼ cup water
- 2 tbsp turmeric
- 1 tbsp salt
- 6 cloves of garlic, pressed
- For the Crust:
- 1 cup unsweetened shredded coconut
- ⅔ cup wheat bran
- ½ tsp turmeric
- To Dip:
- 1 bottle of Thai Sweet Chili Sauce
- Add your tofu to a tofu press for about 20 minutes to remove any excess water so that your tofu can absorb the marinade.
- Cut your tofu blocks by first cutting them in half (from top to bottom), flipping each half on its side and cutting each half into 6 equal 'slabs'.
- Poke each slab a couple of times with a fork to allow the marinade to seep in.
- Mix your marinade in a large dish by adding your coconut milk, ¼ of water to thin (you won't need this if you're using 'light' canned coconut milk), 2 tbsp turmeric, 1 tbsp salt and 6 pressed cloves of garlic.
- Place the tofu into the marinade and gently flip them until every piece is covered.
- Marinate for about an hour.
- Preheat your oven to 400 F (200C).
- Prepare a baking sheet with parchment paper.
- Prepare your crust ingredients in one small to medium sized bowl. Mix your shredded coconut, wheat bran and turmeric and mix to combine.
- Once your tofu has marinated remove one piece at a time and with a butter knife scrape off any 'chunks' that may be sticking to it.
- Drop each slab into the bowl with the 'crust' ingredients, flip to ensure even coating and place on your baking sheet.
- Continue until all of the pieces are coated.
- Cover the baking sheet with tented foil (you don't want the crust to stick to the foil) and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the coating is golden and crunchy.
- Remove from the oven and serve with Thai Sweet Chili Sauce for dipping.
Looks delicious! I’m always looking for more tofu recipes. I like that you bake this one.
What an amazing surprise…..tofu is so not my “go to” food but this was one of those wonderful recipes ….when you least expect it…..WOW!!! Will use this one over and over ! YUMMY!!!