Tuesday, January 8, 2013

Baked Tofu Coconut-ggets

Chicken nuggets, meet Tofu Coconut-ggets.

Serves 4
  • 3 tablespoons grated coconut (unsweetened)
  • 1 tablespoon gluten free low sodium soy sauce 
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon powdered yellow mustard spice
  • 1 teaspoon powdered ginger spice
  • 1 teaspoon powdered garlic spice
  • 1 package extra firm non-GMO tofu, drained, pressed, and cut into triangles
  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together soy sauce, vinegar, maple syrup, olive oil, and spices.
  3. Spread coconut on a shallow bowl or plate.
  4. Dip the tofu in the liquid mixture until each side is covered, then dredge in the coconut until evenly coated. Place tofu on a non-stick baking sheet. (TIP: if your coconut is getting too sticky, wash off plate and add fresh coconut shreds. You can work with the coconut 1 tablespoon at a time.)
  5. Bake in oven for 20-25 minutes, until the "nuggets" begin to golden brown.
  6. Optional: serve with a raw spinach salad and brown rice or quinoa.
The tofu coconut-ggets triangles are baking. Very exciting!


  1. I can't wait to try these! My kids will love them, thanks!

  2. That looks so good! I'd definitely want to eat it with quinoa!

  3. These are absolutely scrumptious!!!!!! I'm guilty of making them twice this week. Even my friends that were afraid of tofu LOVED this... Another amazing creation.

  4. Coconut is such a fabulous idea for breading instead of bread crumbs.

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