Crumbed Coconut Tofu

Print Recipe
Course Main Course
Keyword Phase Three, Vegetarian
Servings 2


  • 1 Packet of firm tofu (approx. 500g)
  • 1 Small packet of shredded coconut
  • 1 Egg
  • 1 tbsp And 1 tsp coconut oil
  • 1 Bag mixed leafy green salad (washed)
  • 1 Punnet of cherry tomatoes, washed and halved
  • 1-2 Wedges of fresh lemon


  • Slice the tofu into 1 cm thick rectangular slices.
  • Sprinkle shredded coconut onto a plate.
  • Whisk the egg and dip one slice of tofu first in the beaten egg
    and then coat tofu in shredded coconut.
  • Repeat with the remaining slices.
  • Heat 1 tablespoon of coconut oil in a pan and cook tofu slices for
    2-3 minutes on each side until golden brown.
  • Remove and place onto a paper towel to dry off any excess oil
    Place salad greens onto a serving plate.
  • Arrange halved cherry tomatoes and coconut tofu slices on top
    of the green salad.
  • Drizzle over 1 tsp of coconut oil and a squeeze of lemon as a dressing.