Crispy Coconut Tofu
Ingredients
The tofu
-
1
package (400 gram)
extra firm tofu, pressed
-
⅔
cup
unsweetened non-dairy milk
-
2
tablespoons
spelt flour
-
2
teaspoons
arrowroot powder
-
1
teaspoon
fresh lime juice
-
to taste
sea salt and ground black pepper
-
1
cup
unsweetened shredded coconut
-
1
teaspoon
sweet paprika
-
1
teaspoon
garlic powder
-
to spray
avocado oil spray or other oil spread of choice
The sweet chili sauce
-
1
tablespoon
rice vinegar
-
1
tablespoon
fresh lime juice
-
2
tablespoons
chili garlic sauce
-
2
tablespoons
agave nectar
-
2
tablespoons
avocado oil
-
2
teaspoons
tamari or coconut aminos
To assemble
-
as needed
sturdy and crisp lettuce leaves
-
as needed
sliced green onions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the non-dairy milk, spelt flour, arrowroot powder, lime juice, salt, and pepper until smooth.
- In a shallow dish, combine the shredded coconut, paprika, garlic powder, salt, and pepper, and mix evenly.
- Cut the tofu into 1-inch cubes and toss with the non-dairy milk mixture to coat.
- Transfer the tofu cubes to the coconut mixture, pressing gently to coat on all sides.
- Spray the parchment-lined baking sheet with avocado oil spray and place the coated tofu cubes on it with space around each cube. Spray the tofu cubes again with avocado oil.
- Bake for 8 minutes, then flip each piece of tofu and return to the oven for another 8 minutes, until golden and crisp.
- While the tofu is baking, prepare the sweet chili sauce by whisking together the rice vinegar, lime juice, chili garlic sauce, agave nectar, avocado oil, and tamari in a medium bowl.
- Serve the crispy coconut tofu in lettuce wraps with the sweet chili sauce and sliced green onions.
Nutrition Facts (estimated)
Servings
2-4
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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