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Gluten-Free Coconut Crispy Baked Tofu

Name: Gluten Free Coconut Crispy Baked Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 350-450 g extra firm tofu, pressed and cut into 1 inch pieces; 3 tbsp tamari; 4 tbsp gluten free all purpose flour; 2/3 cup non dairy milk; juice of half a lime; 1/2 tsp salt; 1/4 tsp pepper; 1 cup unsweetened shredded coconut; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp pepper; avocado oil cooking spray (or another cooking spray of choice); chopped green onions, cilantro, lime wedges and gluten free chili sauce for serving

Last Updated: February 27, 2024

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Prep

15 minutes

Cook

15 minutes

Yield

3 -4

This crispy baked tofu is gluten free, and the perfect healthy snack that you're going to love.

This delicious, Crispy Baked Tofu is the perfect snack with a crunch. The coconut batter gives it a pop of flavor, and when dipped in a sweet chili sauce, it is seriously such a good appy or snack that you won’t be able to put it down.

❤️ Why You’ll Love Crispy Baked Tofu

Quick: Make this recipe in just 30 minutes
Crunchy: The coconut crunch to this baked tofu is oh-so-delicious
Versatile: Eat these as a snack, serve as an appy, or throw on top of a salad or bowl

🍲 Ingredients

Tofu: You’ll want to use extra firm tofu for this recipe, and make sure you press it for at least 15 minutes before making this recipe to get out any excess moisture. This makes for the best consistency

Coconut: Coconut is not only delicious but it’s also high in manganese which is essential for bone health. Make sure to use unsweetened coconut for this recipe though as you don’t need sweetness in this baked tofu

👩‍🍳 How to Make Crispy Baked Tofu

Press the tofu to remove excess moisture. Preheat oven to 425F and line a baking sheet with parchment paper.
Cut tofu into 1-inch pieces, toss with tamari, and set aside.
Setup two shallow bowls:(1) Batter: Whisk together gluten-free all-purpose flour, non-dairy milk, lime juice, salt, and pepper until smooth.(2) Breading: Mix unsweetened shredded coconut, garlic powder, salt and pepper.
Next, toss the tofu cubes in the batter, use a spatula or spoon to toss and coat well.
Then, add the tofu cubes to the shredded coconut mixture and gently press the tofu into the mixture, pressing on each side to ensure they stick. Place on the baking sheet when coated and spray cubes with the cooking spray of choice.
Bake tofu on the middle rack of the oven for 10 minutes, flip, and bake for another 5-8 or until starting to turn golden brown.
Serve with sweet chili sauce, a squeeze of lime juice, chopped green onions and a sprinkle of cilantro.

🪄 Tips and Tricks

Bake vs. Fry: Baking tofu for me is better because it’s easier, less messy, and you get that crispy tofu without all the added oil.
What is the secret to crunchy tofu? Using cornstarch in the batter is key. You can also use flour in its place.

🗒 Variations

This recipe is so versatile and you can use this Crispy Baked Tofu in so many ways. Here are some ideas:

In salads for a dose of protein and crunch
In a stirfry with a delicious sauce like teriyaki or sweet and sour
As a snack, you can eat this on its own

🗒 Best served with

👝 How to Store Leftovers

This tofu is best when made fresh to optimize the crispiness, however, you can store leftovers in an airtight container in the fridge. If you want to keep a crisp when reheating, reheat in a pan on the stove.

🤔 Common Questions

Why is my baked tofu not crispy?

You’re not pressing out the extra moisture beforehand. Place your tofu, out of the package, on paper towels on a plate or cutting board, and place a heavy object on top like a can. Let sit for at least 15 minutes.

How to get a crispy crust on tofu?

Often the best way to get a crispy crust on tofu is by frying it in a pan, battered, with oil. However, the healthier way to do this is to batter your tofu and oven-bake it.