Tofu Baked in Coconut Milk

One of Mark and my favorite items from natural food store delis are the various flavors of baked tofu. These along with a one of the many salad options and we have a very satisfying meal.

I’ve tried to create a good baked tofu before but with little success. Lately though I’ve been getting better with sauces and dressing and marinades and decided to give this baked tofu thing another try. The results? Delicious! We served this tofu along side the Quinoa Mango Salad – they were a perfect match!

Tofu Baked in Coconut Milk

1 block firm tofu, well drained and cut into half inch slices

Blend together the following ingredients in an 8X8 baking dish.

1/2 cup coconut milk
1/4 fruit juice (I used Knudsen’s Morning Blend)
1 tablespoon shoyu soysauce
1/4 teaspoon curry powder
1/2 t agave syrup

Place the tofu in the sauce in a single layer. Spoon sauce over the tops to coat well. Refrigerate for two hours or more.

Bake in a 375 degree oven for 35-45 minutes. Serve the slices with the extra sauce drizzled over them.

This is just as good, if not better, served cold the next day.

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2 responses to “Tofu Baked in Coconut Milk

  1. Wow! That dish is stunning! Isn’t tofu the best? So versatile and delicious, I love how it soaks up the flavors of whatever it is cooked with.

  2. Thanks! Yes, tofu is awesome. My husband claims that one of the biggest surprises for him when I instroduced him to a wider range of foods was that tofu was actually good! My favorite is to crumble it for a thick vegetarian chili loaded with lots of different kinds of beans…hmmm – maybe I need to make a pot of that soon.

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