Coconut Breaded Tofu Sticks – Food Pharmacy

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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.


Coconut Breaded Tofu Sticks

  • By : Food Pharmacy


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


6 potatoes (about 500g)

6 small sunchokes (about 300g)

A pinch grated nutmeg

¼½ cup of boiling water

2 tsp nutritional yeast (optional)

½  tsp salt

A pinch white pepper


1 grapefruit

1 avocado

2 green onions

1 fennel

Handful of mache salad


Handful of fresh mint

The juice from ½ lime

2 Tbsp cold pressed olive oil

A pinch of flake salt

Freshly ground black pepper


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.



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.



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.




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