Coo coo Wasabi Coconut Tofu Salad



  • 1 Tofu (1 Package Extra Firm)
  • 1/4 c Coconut Flakes
  • 1 tsp Wasabi Powder
  • 2 tbsp Rice Vinegar (Unsweetened/Low Sodium)
  • 1/2 tsp Ginger Powder
  • 1 Stevia packet
  • Water (Enough to create a paste)


    Salad fixings 

  • 3 Red Beets (Medium sized)
  • 1 Yellow Onion
  • 1 Sweet Potato
  • Broccoli
  • Mixed Greens
  • Lemon


Remove tofu from packaging and slice into 1/2 cm blocks and then cut in half. Place pieces in a single layer on a tray or large plate on top of a few paper towels. Cover with several more paper towels and a fabric towel before placing weights on tofu. I used a large pot filled with water along with some canisters of beans, the main goal is to press out a good portion of the water. Let tofu sit under weights for approximately 15-20 minutes.

While tofu is pressing, rinse and remove the stem and “tail” of the beets. Cut into small wedges and set aside. Cut onion and remove skin. Slice into thin strips. Place all into a baking dish and bake at 400 degrees Farhenheit for 30-45 minutes or until a fork goes through the beet easily.

While the beet and onion are cooking, rinse and slice your sweet potato into similarly sized wedges. Bake until soft and tender, approximately 45 minutes if pieces are small.

To make your marinade, combine coconut flakes, wasabi, ginger, and stevia with your rice vinegar and water. This should make a paste that is easily poured. Place tofu in a non-stick baking dish and spread a layer of the marinade on the top side. Bake for 15-20 minutes or until golden brown, then turn over and marinate the new top side. Bake again until golden brown.

To serve, layer mixed greens, onion, beets and sweet potato on your plates. Stack tofu wedges on top and sprinkle with extra rice vinegar. A little cooky combo… but delish!

This recipe is vegan/vegetarian, gluten free, dairy free and egg free. Enjoy in good health!