All I can think about is Hawaii lately! I haven’t been there since high school and I really am itching to go. Probably a result of my once bronze body being at its pastiest since…well…three years ago. We’ve had a colder winter than usual (again in the perspective of a Southern California winter), and my days of basking in the sun during my free time are now limited. I walk the island everyday with Zoey in a sling, and Lola (my white fluffy puppy) in tow. Even though my face is getting a slight bronze, the rest of my body is as white as snow. HENCE the reason I want to go on a Hawaiian vacation for a couple weeks. Since that isn’t happening anytime soon, I decided to bring some Hawaiian flavor to our dinner.
We had great friends over for dinner the other night that happen to be our future-in-laws (our puppies are in love). They are hawaii lovers as well so I knew they would love this meal! This tofu has a great crunch to it from the coconut, great for those that are gluten-free as well! I paired this tofu with my Pineapple Edamame Rice.
What you need:
1 block of extra firm tofu
1 can of organic crushed pineapple
1/2 cup of Tamari Gluten Free
1 tablespoon of coconut oil
1 cup of unsweetened shredded coconut
Method to the madness:
1. Preheat oven to 375 degrees
2. Slice tofu in rectangular pieces (about 9 per block)
3. Squeeze as much liquid as you can from them using paper towels
4. In a bowl, mix together tamari and pineapple. Place tofu in casserole dish and pour the pineapple mixture over it.
5. Allow to marinade in refrigerator for at least 30 minutes.
6. Place shredded coconut on a plate.
7. Roll the tofu in the coconut, pressing down to get as much coconut to stick to all sides.
8. Place a medium casserole dish in oven with coconut oil to melt it for about 2 minutes.
9. Coat bottom evenly with coconut oil and place tofu on the bottom of the casserole dish.
10. Cook for 20 minutes or until coconut browns.