Tahini & Coconut Tofu

{Insert really long paragraph and personal story about “why tofu” and “omg this one time at this restaurant we had this aaaaah-mazing tofu and it made me want to recreate it…” Psych. Literally no one wants to read that stuff – you just want the recipe. See below, enjoy, and don’t forget to tag me on Insta when you make it.}

Tahini & Coconut Tofu

If you're intimidated by tofu because it never tastes like anything, this recipe will fix all of your problems.
Prep Time30 mins
Cook Time25 mins
Course: Main Course
Keyword: plant based, tofu, vegan, vegetarian
Servings: 4
Calories: 255kcal


  • 1 block extra firm tofu
  • 1/3 cup tahini
  • 1/4 cup soy sauce
  • 1/4 cup coconut milk
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp ginger
  • 1/2 tsp coriander
  • 1/4 tsp lemon pepper


  • Drain the tofu and wrap it in a paper towel.
  • Place it on a cutting board and put something heavy on top (a cast iron skillet works great). Let the whole thing rest for about 30 minutes to allow the extra moisture to drain.
  • While the tofu is drying out, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Next, combine all of the liquid ingredients and whisk until combined. Next, add all of the seasonings and stir together.
  • After the tofu has drained, unwrap the towel and cut the tofu into 1" cubes.
  • Add the tofu to the sauce and use a spoon to coat all sides of each cube.
  • This is the pain-staking part, but it's necessary: using tongs, place each individual piece of tofu on the cookie sheet. DO NOT dump the entire bowl of tofu + sauce! You'll end up with a sticky mess of sauce that'll burn in the oven.
  • Bake at 400 degrees Fahrenheit for 20 minutes. Then, using tongs, flip each piece of tofu over and cook for an additional 5 minutes.
  • Serve with rice and veggies (sugar snap peas go great with this combo!). Enjoy!

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