Coconut tofu bites

The coconut breadcrumb coating on these baked coconut tofu bites is as crisp and perfectly spiced as the inner tofu is tender and juicy.

Seasoned with cumin powder, paprika and garlic, these meat-free, bite-sized treats are impossible to resist.

The secret to getting really great texture from these coconut tofu bites is to use extra firm tofu. It's readily available in the supermarkets and that bit of additional firmness compared to a standard tofu block makes all the difference. (If you're interested to learn more, check out my guide to all things tofu!)

For the coating, you'll combine dessicated coconut, panko breadcrumbs, cumin powder, paprika, garlic and a pinch of salt and pepper. This makes for a really flavourful, crunchy coating.

You'll then cut the tofu block into bitesize pieces and dip in seasoned flour, followed by beaten egg and then finally the coconut mixture, coating all over.

These coconut tofu bites are baked rather than fried, so you'll pop them on an oiled baking tray, spray them with some more oil and then bake until golden, crisp and smelling incredible.

The coconut and spices come together to give these tofu bites a bit of a Thai edge to the flavour, so I served them with a soy and sweet chilli dip, but they'd also be great served with mayo or ketchup.

Here's the full recipe for my coconut tofu bites. I've included lots of step-by-step photographs to help you along the way.

Instructions

Preheat the oven to 200C (180C fan). Drain your tofu and pat it dry.

Cut the tofu block in a 4 by 4 pattern to give 16 bitesize pieces.

Put the breadcrumbs and coconut in a bowl. Add the cumin powder, paprika, garlic and a pinch of salt and pepper.

Mix together.

Set up two further bowls, one containing your flour seasoned with salt and pepper and one containing your beaten egg.

Dip a piece of tofu into the flour, turning to lightly cover on all sides. Shake off the excess.

Now dip the piece of tofu into the beaten egg, coating on all sides. Allow any excess to drip away.

Finally, turn your piece of tofu over in the breadcrumbs to cover all over.

Repeat with every cube of tofu.

Place them on a lined and an oiled baking tray.

Drizzle oil over the tops.

Bake for 8 minutes, then turn each of the bites over cook for a further 5 or until golden and crisp.

Serve with sweet chilli sauce or a soy sauce to dip.

Enjoy!

Pointers, tricks and troubleshooting tips for the perfect Coconut tofu bites

Are Coconut tofu bites easy to make?

Yes! Coconut tofu bites are actually quite easy to make. The hardest part is probably getting the coconut level just right - too much and your bites will be too coconutty, not enough and they won't have enough flavour. But once you've got that down, the rest is a breeze.

First, you'll prepare your coating ingredients in bowls and lay them out while your oven preheats. Then, you'll simply dredge each tofu bite in the coconut mixture, being sure to coat it evenly. After that, it's into the oven they go!

I've included step by step instructions with clear photos, so you can see how your bites should look every step of the way.

If you have any other questions, feel free to leave a comment below or shoot me an email - I'm always happy to help!

Will I need any special equipment to make Coconut tofu bites?

To make this recipe you'll only need a weighing scale, measuring spoons, mixing bowl, small bowls, whisk, kitchen knife, chopping board and a non-stick baking sheet.

There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. In addition, I always include links to example products, to show exactly what I used to make each recipe.

What are panko breadcrumbs?

Panko breadcrumbs are Japanese-style breadcrumbs that are flakier and lighter than traditional breadcrumbs. You can find them in most large supermarkets these days, or you could make your own by blitzing some stale bread in a food processor.

Can I use coconut flour instead of plain flour?

I haven't tried this recipe with coconut flour, but I don't see why it wouldn't work. It will probably impart some extra coconut flavour, so if you love coconut - go for it!

If you do try it, let me know how it turns out in the comments below!

How can I tell if eggs have gone off?

You should never eat an egg that looks, smells, feels or tastes odd in any way. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.

If you're ever in doubt, you can always do the float test. Fill a large bowl or saucepan with cold water and drop your egg in. If it sinks to the bottom and lies on its side, it's fresh. If it stands on one end at the bottom of the bowl, it's getting old but still okay to use

However, you should still check your egg is safe to use by cracking it into a separate bowl or cup. If the egg white is watery and the yolk runny, it's time to say goodbye to that egg!

How can I tell if desiccated coconut has gone off?

Desiccated coconut will last a long time if stored properly, but it can go rancid. The best way to tell if your coconut has gone bad is to smell it - it should have a pleasant, coconutty aroma. If it smells sour, off or otherwise strange, it's time to bin it.

Can I deep fry the Coconut bites instead of baking them?

Yes, you could deep fry your coconut bites if you prefer. Simply heat some oil in a large saucepan or wok over medium-high heat and carefully lower in your bites a few at a time. Fry for 2-3 minutes until golden brown and crispy, then remove with a slotted spoon and drain on some paper towels.

Make sure the oil is hot enough before adding your bites - if it's not, they'll absorb too much oil and end up greasy.

You could also try shallow frying them in a little oil in a large frying pan. This will take a bit longer, but you won't need as much oil.

When frying foods you should make sure any children or animals are in a separate room to avoid any dangerous situations.

Can I use coconut oil to fry them instead of oil?

Technically yes, but I wouldn't advise it. You can use coconut oil instead of vegetable oil for frying because it has a low smoke point. A low smoke point means coconut oil is ideal for frying.

However, coconut oil has a lot more cholesterol than regular oil. Also, it's much more expensive than cooking oil. So I would stick to sunflower, rapeseed or vegetable oil.

Coconut oil will also give the bites a slight coconut flavour, which may or may not be to your taste.

Are Coconut tofu bites suitable for vegetarians?

Yes! This recipe is suitable for vegetarians, but not for vegans as it contains eggs.

If you're using any other ingredients make sure that you double-check the labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Are Coconut tofu bites suitable for vegans?

No, this recipe is not suitable for vegans as it contains eggs. However, you could swap the egg for a plant-based yoghurt or even a vegan egg replacer and it should work just as well.

The egg in this recipe is only there to work as glue for the coconut coating. So you can use anything you like that does the same job.

A thick kind of plant-based (vegan) yoghurt should work like an egg. Brands like Alpro or Oatly offer plant-based yoghurt available in supermarkets worldwide.

You could also use a powdered egg replacer, like Orgran No Egg, Egg Replacer Mix (available from Amazon or health food stores). Egg replacers are usually made from a blend of powdered seeds and ingredients which become 'gloopy' and sticky like eggs when mixed with water. Simply follow the packet instructions for making the egg replacer and then use as you would use eggs for this recipe.

Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients. So don't forget to check anything extra that you intend to serve with your recipe.

Are Coconut tofu bites gluten-free?

You can make this recipe gluten-free by using gluten-free flour instead of wheat flour. Simply use gluten-free flour (buckwheat or oat would work well) in the same quantity as wheat flour.

For extra coconut flavour, you could even coconut flour!

For the desiccated coconut, make sure you use a coconut that is labelled 'gluten-free'. You can find gluten-free coconut in most large supermarkets or health food stores.

Are Coconut tofu bites keto-friendly?

Yes, you can make coconut tofu bites keto-friendly by using coconut flour instead of wheat flour. Simply use coconut flour in the same quantity as wheat flour.

For the desiccated coconut, make sure you use a coconut that is labelled 'keto-friendly'. Some brands of desiccated coconut are sweetened with sugar, so make sure you avoid them and use a pack containing 100% coconut.

Are Coconut tofu bites healthy?

This recipe contains ingredients generally considered to be healthy. Tofu is incredibly low in fat, and coconut has many health benefits. Plus this recipe is baked, not fried.

So I would say yes, this is a healthy and delicious protein-packed snack!

Are Coconut tofu bites safe to eat while pregnant?

This recipe is safe to eat while pregnant, as long as all the ingredients you use are within date and of good quality.

Some things to consider:

• Use British Lion eggs if you're pregnant, or at risk of food poisoning. British Lion eggs have a special stamp on them, which means they come from hens vaccinated against salmonella.
• Check the labels on any products that you're using to make sure they don't contain anything that isn't safe for pregnant women to eat.

Make sure that all of your ingredients are in good condition and that you prepare your bites safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with Coconut tofu bites?

These coconut tofu bites make a super crunchy, protein-packed snack or light meal. You could serve them as the main event with some sides, or on a table full of other goodies.

Here are a few ideas:

• A simple salad of crisp lettuce, cucumber and tomatoes
• A dipping sauce such as sweet chilli sauce, satay sauce or even mayonnaise
• A bowl of rice or noodles seasoned with sesame oil.
• As part of a Gado-Gado - an Indonesian salad based around vegetables and crispy tofu.

Can I make these Coconut tofu bites without coconut?

If you don't like coconut, or can't have it for any reason, simply omit the desiccated coconut from the recipe. You could even substitute the coconut for sesame seeds.

The bites will still be lovely and crispy on the outside, with a soft, pillowy centre.

Or, I have a super easy recipe for a buttermilk fried tofu here if you aren't a coconut fan.

Where can I buy desiccated coconut?

Desiccated coconut is coconut that has been shredded and dried. It's widely available in supermarkets, usually in the baking aisle.

If you can't find it, you could substitute coconut flakes or even chopped nuts such as almonds or peanuts.

Where did you get panko breadcrumbs?

Panko breadcrumbs are Japanese-style breadcrumbs that are light and crispy. They're available in most supermarkets, usually in the international aisle.

If you can't find them, you could substitute regular breadcrumbs or even crushed cornflakes.

What's the difference between panko breadcrumbs and regular breadcrumbs?

Panko breadcrumbs are Japanese-style breadcrumbs that are light and crispy. They're usually made from white bread without the crusts.

Panko breadcrumbs are usually more flake shaped compared to regular breadcrumbs. Regular breadcrumbs are denser, smaller and have a coarser texture. They can be made from any type of bread, including rye, wholemeal or sourdough.

What is the best kind of tofu to use?

For this recipe, I recommend using firm tofu. Firm tofu has a slightly higher protein content than other types of tofu and holds its shape well when cooked.

If you can't find firm tofu, you could use extra-firm tofu instead - though, of course, the texture will be firmer.

For this recipe, brining the tofu before coating it would work really well. Brining tofu makes the texture more meaty and tender. Plus it only involves soaking your tofu in seasoned saltwater for an hour!

If you want some more tips on cooking with tofu, I wrote an article here on everything you need to know about tofu!

Can I make these Coconut tofu bites without tofu?

Yes, you can! If you want to make another version of this recipe, simply substitute the tofu for an equal amount of firm or extra-firm tempeh. Tempeh is a fermented soy product that has a nutty flavour and a slightly chewy texture.

How should I store Coconut tofu bites?

These coconut tofu bites are best served fresh and hot from the oven or fryer. However, you can store any leftover bites in an airtight container in the fridge for up to 3 days.

To reheat, simply pop them in the oven or under the grill until hot and crispy.

Can I make these Coconut tofu bites ahead of time?

You can make the bites ahead of time and store them in the fridge, ready to cook when you need them.

Simply follow the recipe up to the point where you bread the tofu. Then, cover and refrigerate for up to 24 hours. When you're ready to cook, simply bread the tofu and fry it as normal.

I wouldn't cook them in advance, as the bites are best served fresh and crunchy from the oven or fryer. Even if you reheat them they won't be at their best.

How long will Coconut tofu bites keep?

These coconut tofu bites are best served fresh and hot from the oven. However, you can store any leftover bites in an airtight container in the fridge for up to 3 days.

Can I leave Coconut tofu bites out on the counter?

You shouldn't leave coconut tofu bites out on the counter, as they will be exposed to potential contaminants and bugs.

If you do need to leave them out for any reason, make sure they're covered so that they don't dry out.

Can I keep Coconut tofu bites in the refrigerator?

Yes, you can store coconut tofu bites in the fridge in an airtight container for up to 3 days. They will most likely become a bit soggy, so you'll need to crisp them up under a grill before serving again.

Can I freeze Coconut tofu bites?

Yes, you can freeze coconut tofu bites. Simply place them in a freezer-safe container or bag, and they'll keep for up to 3 months.

When you're ready to eat them, simply defrost them overnight in the fridge before reheating them as below.

Make sure to keep them in an airtight container in the freezer to protect them from developing freezer burn.

Freezer burn is when food dries out in the freezer and develops a harsh, unpleasant flavour. It happens because of a process similar to evaporation, usually when frozen food is kept in open containers.

Remember to label any frozen food so you know whether it's still good to eat.

What is the best way to defrost Coconut tofu bites?

The best way to defrost coconut tofu bites is to place them in an airtight container overnight in the fridge.

As they defrost they will become soggy, so you'll need to crisp them up under a grill or in the oven. You can also reheat them from frozen, but make sure they're cooked through before serving.

The tofu will probably have a different texture on defrosting, but it will still be just as tasty!

How do I reheat Coconut tofu bites?

These coconut tofu bites are best served fresh and hot from the fryer. However, you can store any leftover bites in an airtight container in the fridge for up to 3 days.

To reheat, simply pop them on a baking tray and place them in a preheated oven at 190C/375F for 5-10 minutes, or until hot and crispy.

You could also reheat them under the grill for a minute or two. Just keep an eye on them so that they don't burn.

Can I make these Coconut tofu bites in a different quantity?

Yes, you can easily make more or less of these coconut tofu bites depending on how many people you're feeding.

The recipe is very easy to scale up or down, as you only need to make sure the coating ingredients coat the amount of tofu you have. So feel free to adjust the ingredients accordingly.

To reduce any waste you could calculate the amount you need by multiplying or dividing the ingredients by the new amount you want to make.

You can do this manually by dividing the current ingredient list by the portion size to get one portion. Then multiply one portion amount by the number of servings you want to make. However, it's probably easier and quicker to use an online recipe calculator!

If you're making a larger batch, you might need to fry the bites in batches so that they have enough space to cook properly.

Can I make Coconut tofu bites in a stand mixer like a KitchenAid or Kenwood Mixer? Or can I use a food processor?

There's no need to use a stand mixer or food processor for this recipe as the coating ingredients can be easily mixed together by hand.

However, if you want to use a stand mixer you can certainly do so. Simply add all of the coating ingredients to the bowl and mix on a low speed until everything is combined.

How can I make sure my Coconut tofu bites turn out perfectly?

Here are a few tips to help you make the perfect coconut tofu bites:

• Use firm tofu for this recipe as it holds its shape better and doesn't fall apart as easily.
• If your coating ingredients seem too dry, dunk them in the egg again and give them another layer of coating.
• Make sure the oven is hot enough. If the oven isn't hot enough, the coconut tofu bites will turn out soggy and wet.
• If you're pan-frying your coconut bites, don't overcrowd the pan when frying. Fry the coconut tofu bites in batches so that they have enough space to cook properly.

Why did my Coconut tofu bites turn out dry/crumbly?

There are a few reasons why your coconut tofu bites might have turned out dry or crumbly:

• If you used tofu that needs pressing, you may not have pressed the tofu enough. Make sure you press the tofu for at least 15 minutes to get rid of any excess moisture. This step is crucial to ensure that your coconut tofu bites are crispy on the outside and firm on the inside.
• The coating ingredients may have been too dry. If your coating is crumbling off and barely sticking to the tofu, you may have forgotten to roll the tofu in egg before coating.
• You may not have cooked the coconut tofu bites for long enough. Make sure you cook them until they're golden brown and crispy on the outside.

Why did my Coconut tofu bites turn out wet/soft/dense?

If your coconut bites are wet or soft, then it sounds like the coating ingredients may have been too wet. If your coating is sticking to your fingers and not the tofu, roll them in more flour or breadcrumbs until it reaches the desired consistency.

Alternatively, if the tofu is very wet then it's most likely because you didn't press it. Or that you somehow used silken tofu, which is definitely unsuitable for this recipe!

Silken tofu is basically soy milk custard. It has a higher water content so it's more difficult to work with and doesn't give the desired results. So make sure you use pressed firm tofu for this recipe.

How can I make sure my Coconut tofu bites are extra crispy?

If you want extra crispy Coconut tofu bites, you could swap the wheat flour for cornflour (or cornstarch). Cornflour /cornstarch has a higher protein content which helps to make the coating extra crispy.

Panko breadcrumbs will also help to give extra crunch. So do try to find them instead of regular breadcrumbs. Panko breadcrumbs are made from a light textured white bread, so they have a coarser, flakier texture.

And of course, frying your bites will make them super crunchy - though they won't be as healthy as baked Coconut tofu bites.

How can I add/change the flavours in these Coconut tofu bites?

There are a few ways you can change up the flavours in these coconut tofu bites:

• Add some fresh herbs to the coating ingredients for a herby twist. Coriander or Thai basil would work well!
• Replace the coconut with untoasted sesame seeds, crushed peanut or cashews for a different flavour and texture.
• Switch it up with a dipping sauce! Sweet chilli sauce is the obvious choice for a reason. The sweet tang perfectly complements the nutty flavour and texture of the Coconut bites, but a peanut sauce would also work great.

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