Food Pharmacy, Recipes
Published:
May 29, 2020
May 29, 2020
Coconut Breaded Tofu Sticks
Sometimes (quite often) we try dishes not necessarily because we are so hungry for them but because the idea is so ingenious that we can’t help but try it out.
Some examples:
Our scrambled pancakes – smart idea that also saves time. Our chocolate balls with hidden strawberries– such an ingenious and easy way to vary a classic. Our baby back ribs – meaty marinade only completely without the rib part. Our Christmas ham – with cauliflower instead of ham.
Our coconut breaded tofu sticks from our cookbook also qualify into this category of quirky recipes that are so inventive that one must immediately try it. Because although they look just like a fish stick, they are made with marinated tofu, eggs and coconut flakes.
If you want to make a completely vegan variety and skip the egg, you can do our FP chef Therese Elgquist’s variation with tamari/apple cider vinegar/ginger marinade, and then dip them in vegan mayonnaise (and coconut) instead of eggs. Also yummy!
Kids love it served with mashed potatoes and we serve it to salad for adults.
PrintCoconut Breaded Tofu Sticks
Scale
Ingredients
Tofu Sticks
2 pack of solid natural tofu (about 270g)
¼ cup tamari sauce
1 egg
1 cup shredded coconut
cold pressed coconut oil for frying
Mash
6 potatoes (about 500g)
6 small sunchokes (about 300g)
A pinch grated nutmeg
¼ – ½ cup of boiling water
2 tsp nutritional yeast (optional)
½ tsp salt
A pinch white pepper
Salad
1 grapefruit
1 avocado
2 green onions
1 fennel
Handful of mache salad
Dressing
Handful of fresh mint
The juice from ½ lime
2 Tbsp cold pressed olive oil
A pinch of flake salt
Freshly ground black pepper
Instructions
Tofu Sticks
Squeeze the water out of tofu. Cut into slices, toss in the tamari, beaten egg and grated coconut. Put aside. Heat some oil in a frying pan and fry the breaded tofu. Fry the sticks until lightly golden over a fairly low heat.
Mash
Peel the root vegetables and cut into pieces. Boil them until soft in salted water. Pour off most of the water (save a little to thin out the mash) and mash the root vegetables. Stir or whisk in some of the saved water to adjust consistency. Season with nutmeg, nutritional yeast, salt and white pepper.
Salad
Peel and cut the grapefruit into pieces. Peel, pit and slice the avocado. Slice the green onions and slice the fennel thin with mandolin or a sharp knife. Toss everything together with the mache on a platter. Stir together the dressing with chopped mint, pressed lime, olive oil, salt and pepper and pour over the salad.
