Easy Baked Tofu with Gluten-Free Coconut Panko Breadcrumb Crust
Prep time
Cook time
Total time
You can also pan fry these in oil. Panko breadcrumbs are gluten-free but you can use any breadcrumbs you like.
Serves: 4-6
  • 14 ounces organic extra-firm tofu
  • 2 tablespoons of garbanzo bean flour
  • 2 tablespoons organic cornstarch
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • Fresh ground black pepper
  • 4 tablespoons water
  • ½ cup Panko breadcrumbs
  • ¾ cup unsweetened shredded coconut (or you could use sweetened)
  • Lime wedges for serving
  1. Heat the oven. to 400 degrees F - Line a baking sheet with parchment paper.
  2. Press the tofu with a clean kitchen towel to remove the water. Cut the tofu into 2 inch squares.
  3. Prepare the batter by combining the flour, cornstarch, baking powder, salt and water in a mixing bowl. The texture will be on the thicker side like a pancake batter. If too thick, add more water.
  4. Put the panko breadcrumbs, salt, fresh ground black pepper and shredded coconut onto a large plate and combine well.
  5. Coat each piece of tofu in the batter, removing excess. Add to the coconut panko breadcrumbs and cover completely. Transfer to baking sheet.
  6. Bake approximately 25-30 minutes or until golden brown.
  7. Serve with lime wedges and your favorite chili sauce.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/easy-baked-tofu/