Baked Coconut Tofu Tenders
These baked coconut tofu tenders are an awesome vegan alternative to chicken tenders. They're crispy, they're full of flavor and great for dipping!
Servings: 4 servings
Calories: 237kcal
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.
Video
Nutrition
Serving: 5strips | Calories: 237kcal | Carbohydrates: 13g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Sodium: 289mg | Potassium: 300mg | Fiber: 1g | Sugar: 8g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg