Coconut Crusted Tofu with Pineapple Ginger Dipping Sauce

Updated: Dec 3, 2020

Crispy coated strips of tofu that will cure any craving for coconut crusted shrimp. Coconut crusted tofu makes for an excellent appetizer, snack, finger food for parties, or the protein for your dinner plate. The pineapple ginger sauce is a cool dip with a that mild sweetness from the pineapple with a nice snap from the ginger.

Coconut Crusted Tofu w/Pineapple Ginger Sauce


  • 1 16 oz package extra-firm tofu, pressed, cut into eight 1" strips

  • 1 cup unsweetened shredded coconut

  • 2T brown rice flour

  • 1T garlic powder

  • 1 tsp onion powder

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

  • 1/2 cup unsweetened plain vegan yogurt

  • juice of half a lime

  • oil spray, if desired

Pineapple Ginger Sauce:

  • 1 cup pineapple

  • 1/3 cup coconut milk from can (cream from top of coconut milk can)

  • 1 tsp grated fresh ginger


Make your sauce first by placing all your ingredients in a blender. I like to use the smoothie cups that come with my ninja blender for this. When you open the can of coconut milk, you just want the thick creamy part on top. You don't want any of the water. Blend until smooth, 1 to 2 minutes. Don't worry if it looks too thin. This will thicken while it chills in the fridge. Place the sauce in the refrigerator while you make the coconut crusted tofu.

Preheat oven to 400˚

Line a baking sheet with parchment paper or a silpat mat. If using a bit of oil spray, lightly spray the parchment paper or mat with oil.

Cut the tofu into eight strips by slicing in half lengthwise and then cut both halves into 4 strips .

Get out two rimmed dishes. In one dish mix together vegan yogurt and lime juice. In the other dish mix together your shredded coconut, brown rice flour, garlic powder, onion powder, salt, and pepper.

Dip a tofu strip into the yogurt mixture making sure the whole strip including the ends are coated. Then dip the strip into the coconut mixture, again making sure the whole strip is coated. Place the strip onto your lined baking sheet. Repeat the process until all your strips are coated. If using oil sprayer, lightly spray each strip.

Bake the strips for 40 minutes. After 20 minutes carefully flip the strips to ensure they crisp and brown evenly on both sides.

Coconut Crusted Tofu

You could use any of your favorite sauces for these. Just watch for those sauces that are full of sugar and/or sodium.

Coconut Crusted Tofu

Can't you just see that crunch? Such a great alternative for kids instead of frozen fish sticks or chicken nuggets that are full of some questionable ingredients.

Coconut Crusted Tofu with Pineapple Ginger Dipping Sauce

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