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Coconut Tofu Salad

October 18, 2010

I’m not really planning on making a thing of the recipes, but I’ve had a few requests for some recipes lately and I’m shamelessly forcing these people to click here. Ha! Got you, suckers.

So, Pioneer Woman style, here is my favorite salad of all time.  The one I make when I have no idea what to eat, because I know I’ll love it.  The main reason this salad is awesome is because it has coconut.  And it tastes coconutty.  Mmmm…. coconut- nut of the gods.  So you’ve been warned.  If you don’t like coconut, then don’t even try to make this.

Coconut Tofu Salad

1/3 a “loaf” of extra firm tofu
1 cup of coconut
1 egg
Lettuce (amount for one)

For the dressing:
1 tsp of honey-mustard
2 tbls of olive oil
1 tsp of balsamic vinegar
Water to thin (optional)

Cut the tofu into small cubes (It doesn’t matter how small, because it will probably look ground in the end.)  Set aside.  Take a bowl, and scramble the egg.  Add the tofu, and the coconut to the egg, and toss around till all the tofu is coated in the egg and coconut.  Heat 1 tbls of canola oil and add the tofu mixture once the oil is hot enough to sizzle.  Cook until all the moisture is gone, stirring frequently to keep the egg from sticking together.

Add all the dressing ingredients together and whisk vigorously.  Alternatively, you could take pre-made balsamic vinaigrette and add honey mustard to it.

Put lettuce in a bowl, add coconut tofu mixture and top off with dressing.
Honestly it isn’t the prettiest salad, but it’s very healthy and delicious.  I’ve added pictures below with basic directions for those who need some visual cues.


Use about 1/3 of the loaf for one salad. Put up the rest of the tofu.

Cube tofu into small pieces.

Whisk an egg in the bowl, add all ingredients together.

Mix tofu, egg, and coconut until tofu is thoroughly coated.

Here is how it should look once it's cooked thoroughly.

Whisk dressing ingredients together until well blended.

The finished product. Yum!


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