This recipe from Glenn McCarthy was adapted from the book Jazzy Vegetarian Classics, by  Laura Theodore.  If you don't own a Jazzy Vegetarain Cookbook, make one your next cookbook purchase!  

 

Tofu 

• 1 tub extra-firm tofu, drained and pressed (see note below)

• 2/3 cup unsweetened shredded dried coconut

• 1/3 cup flaxseed ground to powder

• ¼ t turmeric

• dash of cayenne

• 1/3 cup tamari

• Maple-Scallion Dipping Sauce (below)

 

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Cut the tofu width-wise into 3 equal pieces. Then cut across all 3 pieces and make slices 1/8-1/4 inch thick. You will have about 24 pieces when finished. Put the coconut, turmeric, flaxseed, and cayenne into a small bowl and mix well. Pour tamari into a second bowl. Dip the tofu slices first into the tamari, then into the coconut mixture, being sure to coat all sides. Put the coated tofu onto the prepared sheet. Repeat until all tofu slices are on the prepared sheet. Bake for 30 minutes or until the coating is golden brown and crunchy. Serve with dipping sauce.

 

Maple-Scallion Dipping Sauce

• 3 T maple syrup

• 1 T tamari

• 1 scallion thinly sliced

 

Put maple syrup and tamari in a small mixing bowl. Whisk to combine. Sprinkle green onion slices over sauce. Serve.

 

Note on pressing tofu:  Use a TofuXpress to press the tofu, or place the block of tofu between two plates or cutting boards with a weight on top (a can or two) and tilt to allow water to drain from the tofu. We’d always thought a TofuXpress was a waste of space in the kitchen, until we received one as gift from our friend Kris!  It is the best ever!