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 the plate and add fresh coconut shreds. You can work with the coconut 1 tablespoon at a time.)
5. Bake in the oven for 20-25 minutes until the “nuggets” begin to get golden brown.
6. Optional: serve with a raw spinach salad and brown rice or quinoa.

The tofu coconut-ggets triangles are baking. Very exciting!