Tuesday, January 8, 2013

Baked Tofu Coconut-ggets

Chicken nuggets, meet Tofu Coconut-ggets.


Ingredients:
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
Directions:
  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!

6 comments:

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

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

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  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.

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

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