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Tofu Coconut-Crumbed Dippers are a fun, delicious vegan dish that’s great for the gut. And kids love them too!

In this recipe, I have used a “breadcrumb” mix of cashews, peanut butter and desiccated coconut to give a sweet taste and crispy texture that goes brilliantly with this easy satay sauce. The dippers work well with pea shoots or a green leafy salad and sliced avocado.

It is important to source your tofu well, making sure it is made from organic and non-genetically modified soya beans and with no added ingredients.

Ingredients (Serves 2)


  • 280g-325g (just over 1 cup) non-GMO organic plain tofu
  • 65g (1/4 cup) cashews
  • 20g (2 1/2 tablespoons) desiccated coconut
  • 1 teaspoon unsweetened peanut butter
  • Pinch mineral-rich salt
  • 150g (2/3 cup) coconut flour
  • 6 tablespoons coconut aminos 

Satay Sauce:

  • 1 tablespoon unsweetened peanut butter
  • 1 tablespoon unsweetened coconut yogurt
  • ¼ teaspoon garlic powder
  • 1 tablespoon coconut aminos (or you can substitute tamari)


  1. Preheat the oven to 200°C/Gas 6 (400°F) and line a baking tray with baking parchment.
  2. Prepare the tofu by patting dry and cutting in half lengthwise. Then cut each half into three and finally cut each of these sections in half diagonally, making 12 triangles in total.
  3. To make the coconut crumb, put the cashews, coconut, peanut butter and a pinch of salt into a food processor and pulse until you get fine, even crumbs. Put this mixture to one side.
  4. Next, prepare your dipping stations: Put 6 tablespoons of coconut flour on a large plate. Put the coconut aminos in a bowl. On a another large plate, put 6 tablespoons of coconut flour and 6 tablespoons of the coconut crumb and stir to combine evenly.
  5. Put your tofu pieces through the dipping stations: First into the straight coconut flour to coat evenly, then into the aminos, turning to get all of the tofu covered, and finally into the coconut crumb mix, making sure that the pieces are thoroughly coated.
  6. Place them on the baking tray. Bake for 20 minutes and then turn carefully and return to the oven for a further 10 minutes.
  7. While the tofu is cooking, mix together all of the ingredients for the satay sauce in a small bowl. Divide the tofu dippers between two plates and serve with the sauce.

— Eve Kalinik

Eve Kalinik is a self-confessed “gut enthusiast” and the author of new book, Be Good To Your Gut. Her philosophy involves working towards an authentic lifelong positive attitude about eating well. Based on this, she hosts regular retreats, workshops and talks with media, brands and well-being companies, along with writing a “Real Nutrition” column for Psychologies magazine, acting as “Food Guru” columnist for and teaching masterclasses for The Guardian.

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