Crispy Golden Coconut Tofu Cubeskathypatalsky
I will admit that I am a fan of tofu. I actually love it. It is rich in complete plant-based protein, super cheap and incredibly fast to prepare. All winning points for mealtime. I know it gets a bad reputation – but usually because tofu (like most any food) can be delicious or horrible depending on how it is prepared. One new way I have learned to prepare delicious tofu is by using organic virgin coconut oil as the cooking oil. The results yield crispy, buttery, lightly coconut-scented cubes of pillow-y tofu. You can season the Crispy Coconut Oil Tofu Cubes however you’d like. The cubes turn a golden yellow with caramelized edges. Try this technique and maybe, just maybe, learn to love tofu!..
Note: You don’t have to do “cubes” – you can do tofu triangles, tofu steaks or even tofu scramble.
Crispy Coconut Oil Tofu Cubes
vegan, makes 1 1/2 cups of cubes
12 ounces tofu, cubes
1-2 Tbsp virgin coconut oil, organic
salt + pepper to taste
spices to taste – I used 2 Tbsp nutritional yeast and 1/4 tsp seasoned chili salt
optional: 2 tsp agave syrup for a sweet edge
Method 1: Fast
Heat the coconut oil in a saute pan over high heat. Add the tofu cubes and spices. Cook for about 5-7 minutes until the cubes begin to brown on the egdes and all the liquid has been absorbed / steamed off. Remove from pan, cool on paper towel – serve warm.
Method 2: More Flavor / Crispier
This method has two steps. A quick saute, fridge chill time for the flavors to marinate the tofu, then a second saute. I find this method produces crispier edges and a more flavorful cube.
Again, heat the oil in a saute pan and cook as in method one above. But instead of serving, place the cubes in the fridge to chill for at least 30 minutes. When ready to serve, pull the cubes from the fridge and heat them in a dry pan – do not add any more oil. Allow the oil from before to help cook the tofu. Saute until the cubes brown and crisp. Usually 2-5 minutes on each surface side of the cube. The longer you saute the cubes, the toastier and crispier they will get.
I love serving these cubes on skewers, over top salads and over top thick creamy fall soups. Get my Golden Trio Fall Soup recipe that uses these cubes – over on Healthy. Happy. Life.
image credit: Kathy Patalsky
Read more from Kathy on her blog, Healthy. Happy. Life.
Don’t miss the latest from Family Kitchen – Like Us on Facebook!
More on Family Kitchen:
* Creamy Pumpkin Pasta
* Blueberry Buzz Smoothie
* 19 Vegan Muffin Recipes for fall
* 7 Meatless Sloppy Joes
* McDonald’s India to Open Vegetarian Locations!
* Stacked Mushroom Melt Veggie Burger
* Roasted Cheezy (Amazing) Broccoli