Vegan Coconut Crusted Tofu

4 from 3 votes

Vegan coconut crusted tofu is a great alternative if you were used to eating similar before going vegan. Easy to make and kid approved!

Prep Time10

Cook Time6

Total Time10 6

Course: Main Course

Cuisine: American

Servings: pieces

Calories: 40kcal

Place tofu, in package, in the freezer and freeze overnight.
*This step is crucial for texture, don't skip.
Defrost by sitting out until thawed or microwaving for 10-15 minutes at a time if it's not in its packaging.
Press tofu out for 30 mins by using a tofu press.
*See post for details if you don't have a press.
Carefully pat dry any excess moisture with a towel.
Cut the tofu in half lengthwise, then into 4 strips, then into 5 rows, for a total of 40 pieces.
*Feel free to make bigger or smaller, just try to make all even size.
Add dairy free milk shallow bowl. Set aside.
In a second bowl, add the panko breadcrumbs and coconut. Blend together.
In a third bowl, combine the flour, paprika, garlic power, black pepper and salt well.
Dip tofu flour mixture, then in vegan milk, and then in coconut mixture, pressing gently to adhere. Repeat until all the tofu has been used.
*Do not crowd your baking sheet.
Spray the tofu strips with olive oil spray or you can lightly drizzle olive oil over the tofu on the sheet. Place in air fryer and cook at 400 degrees F for 10-12 minutes or until golden brown. Work in batches and do not overcrowd your air fryer. Repeat until all the tofu has been cooked.
Serve warm with cocktail sauce or other preferred sauce.

This is the tofu press that we use.

*You can bake these in the oven if you prefer. Or make tenders or patties size. Get these tips and more in the post above.