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Macadamia-Crusted Coconut Tofu

Macadamia-Crusted Coconut Tofu

Vegan adaptation by Hec Delgado from a Canyon Ranch recipe. Enjoy!
Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Course Dessert, Vegan


  • 14 oz firm organic Tofu (in water) sliced width-wise into 1/4" pieces
  • 1/2 cup light coconut milk
  • 1/4 cup macademia nuts crushed

Carmelized Pineapple Sauce

  • 1 tsp vegan butter (e.g., Organic Earth Balance)
  • 3 tbsp onion finely minced
  • 1/2 cup diced pineapple (fresh or canned)
  • 1/4 cup pineapple juice frozen concentrated
  • 1 1/2 tbsp seasoned rice vinegar
  • 1 tsp ginger minced (optional)
  • 1 1/2 cups vegetable stock
  • 1 vanilla bean
  • 1/2 tsp tamari low-sodium
  • pinch cayenne pepper


  • Preheat oven to 350º.
  • Lightly coat a baking dish with olive oil.
  • Dip tofu into coconut milk and roll in crushed macadamia nuts.
  • Place in baking dish and bake for 20-25 minutes on upper rack, or until crust is slightly brown.
  • In a large sauté pan, melt the vegan butter over low heat.  
  • Add onions and cook until transparent. Add pineapple and cook until all ingredients are browned, about 15 to 20 minutes.
  • Add pineapple juice and rice vinegar.  Cook sauce for 5 to 10 minutes, or until thick and golden.
  • Add ginger and vegetable stock and bring to a boil. 
  • Add vanilla bean, tamari sauce, cayenne pepper.  Simmer for 15 to 20 minutes.  
  • Remove vanilla bean and puree.


Serve approximately 2 slices with 1/4 cup caramelized pineapple sauce.