By jackfruitfulkitchen


Candy Chili Coconut Crusted Tofu ?

• 1 16 ouncesblock further agency tofu, sliced into slabs, pressed for 10 minutes, and sliced into strips

1st bowl ☝?

• 1/Four C coconut flour
• 2 TBSP tapioca flour (or cornstarch)
• pinch of salt

2nd bowl✌?

• 1 C coconut milk (I used full fats, canned)
• 1 lime, juiced
• 1 TBSP sriracha
• 1 TBSP coconut aminos (or soy sauce)
• 1 TBSP sweetener of alternative (I used swerve)
• half of tsp powdered ginger
• half of tsp garlic powder

third bowl ??

• half of C unsweetened shredded coconut
• half of C GF bread crumbs

Cabbage Slaw ?

• 2 C pink cabbage, finely sliced
• 1/Four pink onion, thinly sliced
• half of C cilantro, finely chopped
• 1 tsp sweetener of alternative
• salt and pepper

Mango Salsa ?

• 2 yellow mangos, chopped
• half of pink onion, chopped
• 1 jalapeno, chopped
• 1 pink bell pepper, chopped
• 1 agency avocado, chopped
• 1/Four C cilantro, chopped
• 1 garlic clove, pressed
• half of C cherry tomatoes, chopped
• 1 lime, juiced
• half of tsp salt and pepper
• half of tsp cumin

To Serve:

• Rice
• Candy Chili Sauce

1️⃣ Prepare Three bowls with above substances. Within the order listed, first roll every bit of tofu in bowl dredge in bowl and place in bowl and shake the bowl round to coat. Place coated tofu items on a parchment lined baking sheet. Spray flippantly with oil if desired
2️⃣ Bake in a 375 diploma oven for 30 minutes till barely golden and crisp.
3️⃣ Put together slaw and salsa by combining the above substances.
4️⃣ Serve coconut tofu over rice, salsa, and slaw with a drizzle of candy chili sauce.
Observe us vegan.recipes4u for Every day vegan recipes ?

By admin