Coconut Cajun Tofu Bowls
These Coconut Cajun Tofu Bowls are filled with crispy baked tofu, cilantro lime rice, black beans, avocado salsa and a creamy vegan cilantro sauce.
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Yes, I’m coming back with another tasty tofu recipe. I just can’t get enough of baked tofu these days. And the tofu we’re making today is extra delicious. Marinated in a cajun seasoning and then breaded with bread crumbs, panko and shredded coconut. So tasty. The rest of the bowl is just as good – so many elements going on here, it’s hard to pick a favorite part!
How to make Coconut Cajun Tofu
Start out by draining and pressing the tofu. I personally like to use the extra-extra firm tofu (it is usually called “high protein” tofu). It is usually already pressed, which cuts down on the prep time. Plus it stays together super well!
Add some non-dairy milk and cajun seasoning to a bowl (see the recipe notes for homemade cajun seasoning). Break apart the tofu and add it to the marinade. Place this in the fridge for at least 30 minutes (but longer is better).
While the tofu is marinating, add the bread crumbs, panko, shredded coconut and the remaining cajun seasoning to a food processor. Pulse until the coconut is the same size as the bread crumbs and transfer to a bowl.
Dip each piece of marinated tofu into the bread crumbs and place on a parchment-lined baking sheet. Spray with oil and bake at 400 for 15 minutes. Flip, spray again and bake for 15 more minutes.
You have a lot of down time in the recipe to prep everything else. So start prepping while the tofu is marinating, and finish while it is baking.
Prep some rice – the normal 1:2 ratio of dry rice to water. Right before serving, add chopped cilantro and lime juice. Fluff with a fork and it is ready to go.
The salsa for these bowls is a combo of avocado, cherry tomatoes, corn, red onion, apple cider vinegar and salt. I like to prep this during the last 15 minutes of the tofu cooking – that way the avocado stays nice and green.
The cilantro sauce for these bowls is basically a vegan ranch. It has all of my favorite characters – vegan mayo, non-dairy milk, dry spices, lime juice and fresh cilantro. Add everything to a bowl and mix until combined.
Drain and rinse a can of black beans. I like to serve these at room temperature, but you could always heat them over the stove, or add them to the cooked rice right before serving.
Bring it together
Now that everything is ready, it is time to assemble. To each bowl add rice, beans, tofu and salsa. Drizzle each bowl with the creamy cilantro sauce and add a couple lime wedges.
If you are meal prepping I would keep the tofu separate so that you can reheat it in the oven or air fryer. I would also keep the salsa, rice/beans and dressing separate.
Need more recipe inspo? Check these out:
Coconut Cajun Tofu Bowls
FOR THE COCONUT CAJUN TOFU
FOR THE CILANTRO LIME RICE
FOR THE AVOCADO SALSA
FOR THE CILANTRO SAUCE
- Combine the non-dairy milk and 1 tablespoon of cajun seasoning in a bowl. Break apart (or cut) the tofu into bite-sized pieces and place in the bowl. Gently press down so all of the pieces are covered. Place in the fridge for at least 30 minutes to marinate.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the bread crumbs, panko, coconut and remaining cajun seasoning to a food processor. Pulse until the coconut is about the same size as the crumbs and transfer to a bowl.
- Dip each piece of tofu in the bread crumbs and place on the baking sheet. Spray with oil. Bake for 15 minutes. Flip, spray with oil again and bake for another 15 minutes.
- Meanwhile, bring the rice and water to a boil. Cover, lower heat and simmer until the liquid is absorbed. Right before serving add the cilantro & lime juice and fluff with a fork.
- Combine the avocado salsa ingredients in a bowl and toss. Set aside.
- Combine the cilantro sauce ingredients in a bowl and whisk. Set aside.
- To assemble, add rice, beans**, salsa and tofu to each bowl. Serve with cilantro sauce and lime wedges.