Crispy Baked Tofu
Ingredients
The tofu
-
350-450
g
extra firm tofu
-
3
tbsp
tamari
The batter
-
4
tbsp
gluten free all purpose flour
-
⅔
cup
non-dairy milk
-
½
piece
lime (juice of half)
-
½
tsp
salt
-
¼
tsp
pepper
The breading
-
1
cup
unsweetened shredded coconut
-
1
tsp
garlic powder
-
½
tsp
salt
-
¼
tsp
pepper
-
to taste
spray
avocado oil cooking spray
For serving
-
to taste
none
chopped green onions
-
to taste
none
cilantro
-
to taste
none
lime wedges
-
to taste
none
gluten free chili sauce
Instructions
- Press the tofu to remove excess moisture and preheat the oven to 425°F, lining a baking sheet with parchment paper.
- Cut the tofu into 1-inch pieces, toss with tamari, and set aside.
- In two shallow bowls, prepare the batter by whisking together gluten-free flour, non-dairy milk, lime juice, salt, and pepper until smooth.
- In the second bowl, mix the shredded coconut, garlic powder, salt, and pepper for the breading.
- Toss the tofu cubes in the batter, ensuring they are well coated.
- Transfer the coated tofu to the shredded coconut mixture, pressing to ensure the coating sticks, then place on the baking sheet and spray with cooking oil.
- Bake the tofu for 10 minutes, flip, and bake for an additional 5-8 minutes until golden brown.
- Serve with sweet chili sauce, lime juice, green onions, and cilantro.
Nutrition Facts (estimated)
Servings
3-4
Calories
425
Total fat
32.6g
Total carbohydrates
24.1g
Total protein
14.2g
Sodium
1386.9mg
Cholesterol
0mg
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