Coconut-Encrusted Tofu Cutlets

February 5, 2017 Brigitte Griffin Recipe

Makes 3 to 4 servings

14 to 16 ounces extra-firm regular tofu, drained

2/3 cup raw unsweetened shredded dried coconut

1/3 cup wheat germ (see note for GLUTEN FREE Option)

1/8 teaspoon cayenne pepper

1/4 teaspoon turmeric

1/3 cup reduced-sodium tamari

Maple-Scallion Dipping Sauce (see below)

Preheat the oven to 400 degrees F. Lay the tofu flat on a cutting board, and slice in half. Stand one half on end, and slice horizontally into three even slices. Stack the slices, and cut into thirds. Repeat with second half of the tofu. Line a rimmed baking sheet with unbleached parchment paper.

Put the coconut, wheat germ, cayenne pepper, and turmeric in a medium bowl and whisk together to combine. Pour the tamari into a small bowl. Dip each tofu cutlet into the tamari to coat all sides, then immediately dip it into the coconut mixture. Coat the tofu generously with the coconut mixture, patting it down to help it adhere. Put the tofu cutlet on the prepared sheet. Repeat with the remaining tofu pieces until they are all coated.

Tent the baking sheet loosely with foil, being careful not to let the foil touch the tops of the cutlets. Bake for 30 to 35 minutes. Remove foil, and bake an additional 5 to 15 minutes, or until the coating is golden brown and crunchy. Serve with Maple-Scallion Dipping Sauce  on the side.

NOTE: For a GLUTEN FREE Option, you may use gluten-free oat bran in place of the wheat germ, if desired.

Tofu