Baked Coconut Tofu Tenders #vegan #coconut #tofu #vegetarian #easy

These heated coconut tofu tenders are an amazing veggie lover option in contrast to chicken strips. They're firm, they're brimming with flavor and incredible for plunging!

Did you grow up adoring chicken strips and tenders? I did! They were my preferred dinner, particularly when dunked in a little ketchup.

A couple of years prior, when I was all the while eating chicken, I chose to uplevel my chicken strip game and attempted coconut chicken just because. Goodness my gosh simply cherished them!

In any case, as of around 4 years prior, chicken hasn't been a piece of my eating routine. So when I was needing something comparative a few evenings ago, I went to my trusty veggie lover protein source: TOFU! Rather than coconut chicken, we're making coconut tofu. In particular, coconut tofu tenders that are normally without gluten and plant-based!

Like other breaded plans I've shared previously, so as to make our tofu tenders, we will need to follow fairly a "mechanical production system". It may appear to be convoluted, however it's excessively simple!

Also try our recipe : Creamy Tomato Basil Soup with Parmesan #parmesan #tomato #creamy #saoup #vegetarian

Ingredients :

1 (14 oz) block extra firm tofu
2/3 cup shredded coconut
1/4 cup rice crispy cereal , crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup coconut milk

for the sauce:

2 tablespoons tahini
Juice of 1/2 a lemon
1 teaspoon hot sauce
1/2 teaspoon gluten-free tamari
Water as needed

Instructions :

Preheat the oven to 400ºF.
Place the tofu on a cutting board and cover it with a paper towel. Place a few heavy cookbooks on top of the paper towels and let the tofu sit for a good 20 minutes.
Once the tofu has been pressed, cut the tofu into strips. Set aside.
In a small bowl, combine the coconut, cereal, salt, and pepper. Stir to combine.
Prepare your "assembly line". Pour the coconut milk into a shallow dish. Start by dredging the tofu strips into the coconut milk, then transfer a strip to the coconut-cereal bowl and coat it with the mixture. Transfer the strip to a parchment paper-lined baking sheet and repeat with the other strips.
Bake for 20 minutes, then flip the tofu strips and bake for another 20 minutes more.
When ready to serve, quickly whip up the sauce. Combine everything in a small bowl and stir together with water as needed until you get a pourable texture.

Source : bit.ly/3autgrI