Going back to gluten free foods out of necessity has been quite a challenge this time around. I think it’s because this time I have to be so meticulous about every little thing. I realized before how many things had gluten in it, but when looking in depth, it’s everywhere! On that note, I decided to use coconut chips to coat my tofu, and it is AMAZING!
As with most of my recipes, there are very few ingredients needed for this. Start by wrapping and pressing your tofu; if you don’t have a tofu press like me, just put your wrapped tofu under a heavy pot for at least fifteen minutes.
After, cut the tofu into desired shape and size. I just did cubes as it’s the easiest and doesn’t waste any. Pour over the sriracha mixture and coat thoroughly. At this point you can choose to marinate it if you wish; I didn’t.
Now for the fun and tasty part! I pulsed some Buddha Brands Sriracha Coconut Chips until they were in small chunks. Have you tried this flavour? If not, I recommend that you do immediately! They are my favorite flavour of coconut chips! Toss the tofu cubes in the crumbs and bake until they start to get golden brown. They pair amazingly with rice and Sparkling Coconut Water with Grapefruit.
A mouthwatering meal with a bit of heat!
- 1/4 Cup Sriracha
- 1 Tbsp Lime Juice
- 1 Block of Tofu (medium or firm)
- 80 grams Buddha Brands Sriracha Coconut Chips
Preheat oven to 375F/190C.
Wrap and press your block of tofu for 15 minutes. Cut into desired size cubes.
Mix sriracha and lime juice together; pour over tofu pieces.
Coat in crushed coconut chips and bake for 15 minutes.