Does anyone else have problems with breading things? It looks so easy whenever Nigella does it, but I’ve never been able to coat something with bread crumbs and cook it successfully – the breading always falls off. Maybe it’s just me…?
I was drawn to this recipe because it had very few ingredients and seemed foolproof. I used egg replacer instead of egg whites and it worked great, sticking like glue to the bread crumbs and coconut. While the coating was tasty, crunchy and sweet, the tofu inside was bland. Marinating it beforehand would jack up the flavour – perhaps coconut milk, or something tangy like rice vinegar? I’m open to suggestions for next time – what do you think?
Crispy Coconut Tofu
Adapted from Cara’s Cravings
1 block firm tofu
1/4 cup liquid egg substitute (or two egg whites)
1/2 cup gluten-free bread crumbs
1/4 cup shredded coconut
Wrap the tofu in a towel and place something heavy on top. Let sit for 20-30 minutes. Preheat oven to 375 degrees F. Place a silpat on a baking sheet, or spray it with non-stick spray.
Pour the egg substitute or egg whites in a shallow dish. Mix together the bread crumbs and coconut and pour onto a plate.
Slice the tofu crosswise into slabs (I got about a dozen from my block). Season the tofu wedges with salt and pepper. Dip each one into the egg substitute, then dredge in the bread mixture and set on the baking sheet.
Bake for about 25-30 minutes, turning halfway through, until lightly browned and crispy on both sides.