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Vegan Crispy Coconut Tofu with Mango Curry Dip

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Vegan Crispy Coconut Tofu with Mango Curry Dip
  • 2 Servings
  • mins Prep Time
  • mins Total Time


Created by @daria_cooks_vegan

For the tofu:
8 ounces / 227 g Nasoya extra firm tofu
5 tablespoons panko crumbs
3 tablespoons coconut flakes
4 tablespoons rice flour (sub in all-purpose flour)
7 tablespoons water
dash of salt and pepper

For the dip:
1 ripe mango
2 tablespoons vegan mayonnaise
2 tablespoons coconut milk (the white creamy part)
1 teaspoon curry powder
salt to taste


  1. Peel and pit the mango. In a food processor combine mango, mayonnaise, coconut milk and curry powder. Blend until smooth. Season with salt and pepper. Spoon into a serving bowl and set aside.
  2. In a bowl combine flour, water, salt and pepper. Mix until smooth. In another bowl mix panko crumbs and coconut flakes.
  3. Cut tofu into cubes. Then dip into flour batter and then cover with panko/coconut mixture.
  4. In a skillet or pan heat vegetable oil (it should cover the whole pan). Fry tofu from all sides until golden brown. Serve with dip. ENJOY!

Nasoya products used in this recipe:


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    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!