Coconut Tofu Snack Cake Vegan Food

EASY COCONUT TOFU

Steps:

• Preheat oven to 400°F
• Put the coconut flour on a plate or in a bowl and stir in the salt and pepper so it is evenly distributed.
• Open the packet of tofu and drain off the liquid but don't dry the tofu.
• Cut the piece of tofu into ½ inch rectangular slabs. Cut each rectangle into two to make squares, then each square into triangles.
• Dip each triangle into the flour mixture and turn it all over until each side is covered.
• Put each triangle onto a baking sheet .
• Place in the preheated oven and bake for 30 minutes or until golden brown all over.
• Serve immediately.

COCONUT TOFU SNACK CAKE (VEGAN

Steps:

• Preheat oven to 350 degrees. Lightly grease a square baking pan (8x8 ish).
• Melt the coconut oil so that it is completely liquid. I do this using the microwave on about half of it, and then mixing in other half which melts in and reduces the overall temperature. Set aside to cool (but not reharden).
• In a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. Set aside.
• Empty the tofu into a large mixing bowl. Using a whisk, mix it with the sugar, and soy milk, followed by the oil which should be cooled down enough by now.
• Add the dry ingredients into the wet, combine well but don't overmix. Fold in the shredded coconut.
• Pour the batter into the prepared pan, sprinkle about a tsp of sugar overtop. Bake for about 35 minutes - do the toothpick test to be sure.

VEGAN COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour.
• For the icing, mix ingredients until incorporated. Spread on cooled cake.

EASY COCONUT CURRY TOFU

Steps:

• Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
• While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
• Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
• Serve with brown rice and garnish with extra cilantro.

COCONUT TOFU

Steps:

• Combine vinegar, milk and miso in a bowl. Add tofu to milk mixture. Cover and chill for 2 hours. Heat oven to 400°F. Line a baking sheet with parchment paper. Combine coconut and flour and coat tofu. Place on sheet. Coat with cooking spray and bake until golden, 35 to 45 minutes, turning and coating other side after 20 minutes. Whisk tamari, sugar, ginger, pepper flakes and 1 cup hot water in a bowl. Wrap tofu, cilantro and carrots in lettuce and dip in tamari sauce.

ONE PAN TOFU COCONUT CURRY

Steps:

• In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
• Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
• Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
• Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
• Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!