Coconut-Crusted Tofu with Pineapple Slaw
Crispy coconut-crusted tofu baked to perfection, paired with a refreshing, tangy pineapple slaw.Perfect for a light Christmas appetizer, lunch, or dinner. The coconut gives a sweet crunch, while the slaw adds freshness and brightness — full of Mediterranean flavors with a tropical flair.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings:4
Ingredients
For the coconut-crusted tofu
1 block firm tofu (14 oz / 400 g), pressed and cut into cubes
½ cup unsweetened shredded coconut
¼ cup panko breadcrumbs
1 tbsp sesame seeds
2 tbsp flour
¼ tsp salt
¼ tsp black pepper
2–3 tbsp unsweetened plant-based milk
Olive oil spray or 1 tbsp oil for baking
For the pineapple slaw
1 cup shredded cabbage (green or purple)
½ cup shredded carrots
½ cup fresh pineapple, finely diced
2 tbsp fresh cilantro or parsley, chopped
1 tbsp lime juice
1 tsp olive oil
Pinch of salt & black pepper
Instructions
1. Prepare the tofu coating
Mix coconut, panko, sesame seeds, flour, salt, and pepper in a shallow bowl.
Pour plant milk into another shallow bowl.
2. Coat the tofu
Dip tofu cubes in plant milk, then roll in coconut-panko mixture until fully coated.
3. Bake the tofu
Preheat oven to 400°F (200°C).
Place coated tofu on a parchment-lined baking tray.
Spray lightly with olive oil.
Bake 18–20 minutes, turning halfway, until golden and crispy.
4. Make the pineapple slaw
In a bowl, combine cabbage, carrots, pineapple, and cilantro.
Drizzle with lime juice and olive oil, season with salt and pepper.
Toss gently to combine.
5. Serve
Plate coconut-crusted tofu with a side of pineapple slaw.
Optional: garnish with extra cilantro or lime wedges.
Tips
Air-fry tofu for a faster, extra-crispy version.
Add a pinch of chili flakes to the slaw for mild heat.
For more Mediterranean flavor, sprinkle lightly with za’atar or sumac on the tofu before baking.
Serve with whole-grain couscous or quinoa for a complete meal.
Nutritional Information
Calories: ~280
Protein: 16 g
Carbs: 18 g
Fat: 16 g
Fiber: 4 g
Sugar: 7 g