Easy Coconut Tofu Nuggets
Prep time
Cook time
Total time
Throw together these delicious nuggets for a protein-packed side dish, or put them in a salad, Buddha bowl, or tacos. Serve with mango salsa or your favorite dipping sauce.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Side Dish
Serves: 2-3
Ingredients
- 1 10-ounce package extra firm tofu*
- 1½ Tbs. coconut aminos or reduced sodium tamari
- 2 Tbs. coconut butter (NOT coconut oil)
- 2 Tbs. unsweetened shredded coconut
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Press your tofu gently between two paper towels to remove excess water and cut into nugget pieces, roughly 1" x 1" x 1.5" each. Place in a microwave-safe bowl or small pot.
- Drizzle coconut aminos or tamari over the tofu pieces and gently toss to coat.
- Warm the tofu in the microwave for one minute or on the stove, just so it is no longer cold.**
- Warm the coconut butter so that it's stirrable. I remove the cap and warm the jar in the microwave 30-40 seconds, but you could also run the jar under warm water.
- Drizzle the coconut butter over the tofu pieces and gently toss to coat as evenly as possible (a few blobs here and there is fine). Sprinkle the shredded coconut over the tofu and toss again until the pieces aren't sticking together. Add more shredded coconut if needed.
- Spread the tofu pieces out on the baking sheet so that they aren't touching each other. Bake 20-25 mins, flipping halfway through, until your nuggets are golden and crispy.
- Serve immediately with mango salsa, sweet chili sauce, honey Dijon, or your favorite dipping sauce.
Notes
*If all you can find are 15-oz packages, don't worry! Just increase the other ingredients slightly. I'd start with 2 Tbs. coconut aminos, 3 Tbs. coconut butter, and 3 Tbs. shredded coconut and adjust as needed. This recipe doesn't have to be exact!
** Warming the tofu prevents the coconut butter from hardening on contact, since it's solid at colder temperatures.
These tofu nuggets are crispiest right out of the oven, but they still taste good reheated. Keep in an air-tight container in the fridge up to 4 days and reheat in the oven for best results.
** Warming the tofu prevents the coconut butter from hardening on contact, since it's solid at colder temperatures.
These tofu nuggets are crispiest right out of the oven, but they still taste good reheated. Keep in an air-tight container in the fridge up to 4 days and reheat in the oven for best results.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/01/09/easy-coconut-tofu-nuggets/