Curried Tofu Strips and Creamy Coconut Yogurt Dip

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  • October 16, 2016
Curried Tofu Strips and Creamy Coconut Yogurt Dip

Tofu is one of many alternative protein sources for non-meat-eaters, but not everyone is crazy about its relatively bland taste. If you’re someone who has been trying to love tofu but just can’t seem to make it happen, try these curried tofu strips and enjoy them with my creamy coconut-yogurt curry dip.

Note: These are perfect for someone playing the Whole Life Challenge on the Kickstart level, whether you’re a meat-eater or not. If you’re on Lifestyle, you could still try the coconut yogurt dip on your compliant protein of choice.

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Curried Tofu Strips and Creamy Coconut Yogurt Dip
Curried Tofu Strips and Creamy Coconut Yogurt Dip
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

If you’re someone who has been trying to love tofu but just can’t seem to make it happen, try these curry-flavored tofu strips.

Category: Dinner, Lunch, Vegetarian
Compliance Level: Kickstart
Servings: 3
Author: Jannine Myers
Tofu Strip Ingredients:
  • 1 package of firm and well-drained tofu cut into strips
  • 1/4 to 1/3 cup coconut flour
  • 2 tbsps of arrowroot or similar compliant thickener
  • 1/4 cup unsweetened almond milk
  • 1/4 cup oats
  • 1/8 cup pumpkin seeds
  • 1 tsp curry powder
  • Salt and pepper to taste
Dip Ingredients:
  • 1/3 cup organic full-fat yogurt gives it a slightly sweet taste that balances nicely with the curry and lime
  • 1/4 cup coconut cream not the same as coconut milk
  • 1 tbsp lime juice
  • 1 tsp curry powder
  • 1/2 to 1 tsp dried dill
  • Dash of salt
  • Dash of garlic powder
  1. Preheat oven to 425 degrees Fahrenheit. Line a baking tray with tin foil.

  2. In a blender, pulse together the oats and pumpkin seeds until a flour-like consistency is achieved.
  3. Empty the oat/pumpkin flour into a shallow dish and season with the curry powder, salt, and pepper.
  4. In another shallow dish, pour the almond milk, and into a third shallow dish add the coconut flour and arrowroot and mix together well.
  5. Take the tofu strips one at a time, and cover first in the coconut flour mix. Next, soak in the almond milk, and finally, coat in the curry flour mixture.
  6. Place the strips on the baking tray and bake for 25 minutes, turning over halfway through cooking.
  7. While the tofu strips are in the oven, prepare your dip by simply whisking all the ingredients together until well combined.
  8. Enjoy eating right away, while they are still hot and slightly crispy.
Recipe Notes

If you prefer a crunchier texture, you can par-bake the strips and finish up in a frying pan with a little coconut oil.

Here is a recipe for unsweetened almond milk.

And here is info on how coconut cream is not the same as coconut milk.

The curried tofu strips are compliant on the Kickstart level. The dip is compliant on both Kickstart and Lifestyle.

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Jannine Myers
Jannine is an avid trail runner, freelance writer/blogger, and running and nutrition coach. She currently resides in Okinawa, Japan, but will soon be moving back to her hometown of Auckland, New Zealand. You can follow her running adventures and nutrition tips by liking her Facebook page or reading her blog.
  • Mistii Comeau

    I am surprised & a disappointed to see tofu in a recipe on the WLC. I avoid soy like the plague & am so happy it is not allowed in any form on the Lifestyle & Performance level. It is easy to research why. Anyone who has had cancer is told by their Dr’s to not eat it. If they can’t eat it, as it is presumed to cause cancer, then why would anyone want to eat it ? It is genetically modified, produces estrogen and very hard to digest. Those are just a few things. I know so many people who are serious vegetarians & people who eat raw & they won’t touch it. I have learned from them & did my own research as well as seeing & feeling the result of avoiding it… Just saying…:)

    • Becca Borawski Jenkins

      Hi Mistii — Thanks for posting! Tofu is allowed on both the vegetarian and non-vegetarian Kickstart levels. Not every recipe we post is appropriate for every level. The majority of our recipes work great for Lifestyle, but we often hear from Performance and Kickstart players that they wish there were more things oriented toward them. So we try to post a broad spectrum of things to offer ideas to all players. Some other people might have similar opinions about meat, beans, corn, etc. So in this case, this recipe just doesn’t fit your needs, but it may be a great way for someone who is just learning to make healthier choices to start transitioning to better options.

      • Mistii Comeau

        Thank you too, for responding. I appreciate your dedication and creatively, no doubt, and I certainly do not mean any disrespect. With that said, it is not just my opinion that soy is so bad for our bodies, it is a fact. Cancer survivors are instructed by their doctors to not consume it. It produces estrogen in people more so than other foods and it is genetically modified (I believe that all soy beans processed in the USA are GMO). That is a high statistic. The soy bean isn’t even in it’s original state any more. I believe people who consume it are more than likely uninformed or they have read only what soy companies provide and want people to read to sell their products. When one does more research one will find it is quite unhealthy. Yes vegetarians need protein sources and yes Kickstart needs healthy choices..Why not promote Lentils, Kidney beans, Pea protein, Hemp protein, Cashews, Almonds…For Kickstart why not use your same recipe for Organic chicken, Grass fed beef or Fish. Some one just learning is vulnerable, why not teach them something healthier ? I get protective as I was once a believer that soy was healthy. I feel it is unfair to teach them something without teaching them the consequences, don’t you think ? …Again, I in no way wish to offend anyone. I just really care.

        • Becca Borawski Jenkins

          Hi Mistii — No offense taken at all! Your intention is clearly good and I think it’s fantastic you are passionate about helping other people. I hear what you’re saying, and I don’t disagree. I think what’s important to remember about the Kickstart level is who it’s aimed at. It’s for people who are not making ANY healthy choices right now. The intention is that it’s to “kick start” them into thinking differently and creating some sort of positive momentum. There are other foods on the Kickstart list that also have the same or similar issues as soy — corn, nitrites/nitrates, MSG, alcohol, industrial seed oils, etc, etc. They all have serious issues with them BUT I don’t think any of us started our healthy journey by getting rid of everything all at once. I know I myself started by one day deciding to eliminate HFCS from my house. That was it. A few months later I stopped eating dairy. Then I eventually went gluten-free. I didn’t do it all at once. I was still eating crap, but I had turned myself in the right direction. So Kickstart is about just starting to make that turn and then hopefully people move up to cleaner and cleaner diets.

          • Mistii Comeau

            Thank you ! You’ve got that right ! I am definitely a work in progress and still am :) My healthy journey wasn’t an over night success it was a one thing at a time for sure ! I just wish I had known about soy early on. I was told by some but didn’t want to believe them because it was promoted as healthy more than not. Through trial and error and Dr’s appointments I learned the terrible side affects the hard way ( I had stroke like symptoms, swollen breasts and my digestion stopped all related to soy and and the funny thing is, I am not allergic to it) When I eliminated soy, I lost 10 pounds. I love WLC so much and for those who are on the kick start as well as any other level I feel it is important to promote and plant seeds early on, to save them from what I wasn’t saved from :)…Yes, the sugar, alcohol, nitrates, MSG, industrial Oils (a big one) goes on and on which can be so overwhelming, especially to someone new. Thank you so much for your responses. I love that you care so much too :)

          • Becca Borawski Jenkins

            Likewise, Mistii — we love that you care so much too! Glad to have you in the WLC community!

    • Madonna

      I so agree, Mistii. Thanks for speaking up. Jannine’s recipes are usually my favorites! But this one hit a sour note with encouraging folks to try tofu who haven’t yet developed a taste for it. I grew up in a Japanese family with tofu as a staple, so I love it. And hated taking it out of my diet. Although Tempeh isn’t as tasty (in my opinion) and has a very different texture, it is fermented, which makes it so much better and is now pretty widely available at health food stores. I’ve saved this recipe as a chicken recipe, but vegetarians could try it with Tempeh for safer, healthier results. And I might, too!

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