Brazilian Coxhina with Tofu

Brazilian Coxhina with Tofu

Cook 35 mins
Serves Makes approx. 24

Coxinha is a typical Brazilian street food. The Brazilian cheese catupiry is sometimes used, but this can be substituted with cream cheese.

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For the Tofu Filling:
150g Cauldron Organic Tofu, for the instruction on pack, drained, press for 20 minutes and cut into small cubes approximately 1cm
4 tbsp cream cheese
2 tbsp BBQ sauce
Small bunch of parsley, finely chopped
½ tsp salt
½ tsp black pepper
1 clove of garlic, crushed
3 spring onions, sliced
3 tsp smoked paprika
½ tsp hot chilli powder

For the Dough:
400g plain flour
400ml hot vegetable stock
1 tbsp vegetable oil

For the Crispy Outer:
200g small, white breadcrumbs,
2 eggs, beaten with 200ml milk
Vegetable oil for frying


  1. Prepare the dough by heating the stock in a pan with the oil. Gradually beat in the flour, heating gently for approximately 2 minutes. Remove from the pan and knead for 5 minutes until smooth, add a little flour if necessary. Cover and refrigerate for 30 minutes.
  2. Combine the cream cheese, BBQ sauce, parsley, salt, pepper, garlic, spring onions, paprika and chilli powder then carefully stir in the tofu pieces. Cover and refrigerate for 30 minutes.
  3. When the dough is lightly chilled, form into 24 balls. Flour your hands, flatten a ball in the palm until it is the size of your palm. Place a tsp full of the filling in the middle, lift the edges and pinch together to seal, pulling upwards to form a garlic bulb shape. Repeat with the remaining balls.
  4. Mix the eggs and 200ml of milk and place in a bowl and place the white breadcrumbs on a flat plate.
  5. Take a Coxinha and dip in the egg wash then place in the breadcrumbs, coat well. Repeat with the remaining balls.
  6. Heat 3-4cm of oil in a deep heavy-based pan heat the oil over a medium to high heat. When hot, submerge 3-4 Coxinhas for 3-4 minutes until golden brown and the pastry is crispy. Repeat until all are fried. Drain on sheets of kitchen roll.