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Baked Coconut Tofu Tenders with Tahini Lemon Hot Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 15 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Gluten Free

Description

These Baked Coconut Tofu Tenders are a deliciously crispy and flavorful plant-based snack or meal option. Featuring extra firm tofu coated in a crunchy mixture of shredded coconut and rice crispy cereal, these tenders are baked to golden perfection and served with a tangy, creamy tahini-coconut dipping sauce with a hint of heat and lemon. Perfect as an appetizer or main dish, this recipe offers a satisfying texture and tropical flair while being gluten-free and easy to prepare.

Ingredients

Tofu Tenders

  • 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

Dipping Sauce

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

Instructions

  1. Preheat oven: Preheat your oven to 400ºF to get it ready for baking the tofu tenders.
  2. Press tofu: Place the block of tofu on a cutting board and cover it with paper towels. Add a few heavy cookbooks on top to press out excess water, and let it sit for about 20 minutes. This step ensures a firmer texture that absorbs coatings better.
  3. Cut tofu strips: After pressing, cut the tofu into strips of your desired size and set them aside for coating.
  4. Prepare coating: In a small bowl, mix the shredded coconut, crushed rice crispy cereal, salt, and pepper together until well combined. This mixture will create a crunchy exterior.
  5. Assemble tofu tenders: Pour the coconut milk into a shallow dish. Dip each tofu strip first into the coconut milk, allowing it to soak slightly, then coat evenly with the coconut-cereal mixture. Place each coated strip on a baking sheet lined with parchment paper. Repeat with all strips.
  6. Bake tofu: Bake the coated tofu strips in the preheated oven for 20 minutes. Then, carefully flip each strip and bake for an additional 20 minutes until both sides are golden brown and crispy.
  7. Make dipping sauce: While the tofu bakes, combine tahini, lemon juice, hot sauce, and gluten-free tamari in a small bowl. Stir well and add water a little at a time until the sauce reaches a smooth, pourable consistency.
  8. Serve: Serve the warm coconut tofu tenders with the prepared dipping sauce for a delicious and satisfying snack or meal.

Notes

  • Be sure to press the tofu well to remove excess moisture; this helps achieve a crispy texture when baked.
  • Use gluten-free rice crispy cereal and tamari to keep this recipe gluten-free.
  • Adjust the hot sauce in the dipping sauce to your preferred spice level.
  • For an extra crunch, you can double coat the tofu strips by repeating the coconut milk and coconut-cereal dipping.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for crispiness.

Find it online: https://dishrise.com/baked-coconut-tofu-tenders-with-tahini-lemon-hot-sauce-recipe/