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Coconut-Crusted Tofu with Mango Salsa

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Are you a fan of tropical flavors? Do you want to add more plant-based meals to your diet? Look no further than coconut-crusted tofu with mango salsa!

Move over coconut shrimp – this vegan dish is bursting with flavor and texture. The crispy coconut coating on the tofu provides a satisfying crunch, while the sweet and tangy mango salsa adds a refreshing contrast. But that’s not all – this easy coconut tofu recipe is also packed with nutrients. Tofu is an excellent source of protein, iron, and calcium, making it an essential ingredient in any vegan or vegetarian diet. And let’s not forget about the health benefits of mangos – they’re full of vitamin C, fiber, and antioxidants. Additionally, the crispy tofu and mango salsa are paired with rice and a delicious bed of massaged kale – one of the most nutrient-dense foods on earth! To top it all off, we make my nearly-famous and fan favorite peanut sauce for a delicious drizzle that can’t be missed.

What type of tofu to use for crispy tofu

“How do you get the crispiest tofu?” is a question I get a LOT! And let me tell you, there are a lot of techniques out there, but first and foremost, always start with extra firm or preferably high protein super firm tofu. You will find this type of tofu has a lower water content so your tofu will be way crispier than the firm or soft varieties, and it is much higher in protein.

What you need to make this Coconut-Crusted Tofu with Mango Salsa

Making this dish is easier than you might think. First of all, the high protein super firm tofu allows you to skip the pressing all together and results in an incredibly firm and meaty texture that is oh-so-crispy! You can also serve the the crispy coconut tofu as coconut tofu bites with vegan sweet chili sauce for the perfect plant-based appetizer!

Serve up your coconut crusted tofu with mango salsa alongside rice and massaged kale for a complete meal that will transport your taste buds straight to paradise (no flights required, but piña colada recommended). To make this recipe, you will need:

  • High Protein Super Firm Tofu
  • Unsweetened, Finely-Shredded Coconut
  • Coconut Flour
  • Tapioca Flour (or arrowroot powder or cornstarch)
  • Bread Crumbs of Choice (I love to use cauliflower bread crumbs like these)
  • Unsweetened Plant-Based Milk
  • Limes
  • Sriracha
  • Maple SyrupCoconut Aminos or Soy Sauce
  • Mangos
  • Red Onion
  • Jalapeno
  • Avocado
  • Cilantro
  • Jasmine Rice
  • Tuscan Kale
  • Lemon Juice
  • Peanut Butter
  • Rice Vinegar

So go ahead – give this delicious and nutritious gluten-free vegan dish a try! Your body (and your taste buds) will thank you.

Looking for more vegan crispy tofu recipes?

Additionally, if you loved this coconut-crusted tofu and are looking for more healthy and delicious tofu recipes and additional tofu tips with various cooking methods, check out my:

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Plant Based Meal Plans Designed With You in Mind.

These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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coconut tofu with mango salsa

Coconut-Crusted Tofu with Mango Salsa

Light and crispy coconut-crusted tofu meets sweet and tangy mango salsa for the tropical plant-based dinner of your dreams.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner
Cuisine American, Asian, vegan
Servings 4


Coconut Crusted Tofu

  • 16 oz high protein super firm tofu, cut into 1" cubes
  • 1/4 cup coconut flour
  • 2 tbsp tapioca flour
  • 1 cup plain, unsweetened plant-based milk
  • 1 tbsp sriracha or chili garlic sauce
  • 1 lime juiced
  • 1 tbsp coconut aminos or soy sauce
  • 1 tbsp maple syrup
  • 1 cup unsweetened, shredded coconut
  • 1/2 cup gluten free bread crumbs

Mango Salsa

  • 2 yellow mangos, chopped
  • 1/2 small red onion, finely chopped
  • 1 jalapeno, finely chopped
  • 1 firm avocado, chopped
  • 1/4 cup cilantro leaves, finely chopped
  • 1 lime, juiced
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt and pepper

Peanut Sauce

  • 1/3 cup natural peanut butter
  • 1 - 2 limes, juiced (Adjust for desired taste)
  • 2 tbsp rice vinegar
  • 2 tbsp sriracha or chili garlic sauce
  • 2 tbsp maple syrup
  • 1 tbsp coconut aminos or soy sauce
  • 1 - 3 tbsp water, if needed to thin

To Serve

  • 1 1/2 cups jasmine rice, cooked according to package
  • 1 bunch tuscan kale, spines removed, finely chopped
  • 1 lemon, juiced
  • 1 tsp olive oil


  • Preheat your oven to 375 degrees and line a large metal baking sheet with parchment paper.
  • Arrange 3 medium bowls in a row and to the first one add: the coconut flour and tapioca flour. To the second one add: the milk, lime juice, sriracha, coconut aminos and maple syrup. To the third one add: shredded coconut and breadcrumbs. Use a fork to whisk together the ingredients in each separte bowl.
  • Using the fork, place a few tofu cubes at a time into bowl #1 (flour mixture), remove and transfer to bowl #2 (milk mixture), and lastly into bowl #3 (coconut breadcrumb mixture). Be sure to let excess flour and liquid drip off from bowls number 1 and 2. Transfer the coated cubes to the baking sheet. Place in the oven and bake for 25-30 minutes until golden.
  • Meanwhile, prepare the salsa by combining all ingredients in a bowl, and prepare the peanut sauce by whisking together all ingredients in a jar. Taste and adjust to your liking.
  • Place the chopped kale in a large bowl and drizzle with lemon juice and olive oil. Use your hands to massage for 15-30 seconds until tender.
  • Serve by placing kale, rice and mango salsa in 4 serving bowls. Top with crispy tofu and drizzle with peanut sauce.
Keyword crispy tofu, mango salsa, plant-based dinner
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3 Responses

  1. 5 stars
    I made the coconut tofu with mango salsa and absolutely loved it! The recipe instructions were easy to follow. I subbed cilantro lime quinoa for the rice (because I forgot rice) and it still worked beautifully. Love all of Jackie’s recipes! ❤️

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