• 15oz package extra firm tofu
  • 3 Tbls tamari or soy sauce (if not gluten-free)
  • 2 Tbls Gustare Japanese Toasted Sesame Oil
  • 5 tsp Gustare Jalapeño Lime Balsamic Vinegar
  • ½C Appel Foods Coconut Curry Nut Crumbs 
  • ½C unsweetened flaked coconut
  • 1½ tsp yellow curry powder
  • ½ tsp Gustare Fleur de Sel
  • ½ tsp black pepper, freshly ground



Cut tofu in half width-wise. Place on cutting board and top with several paper towels.  Add weight and press for 30 minutes to allow extraction of liquid from tofu (I used a loaf pan filled with 5 pounds of hand weights).


Preheat oven to 400 degrees. Brush sheet tray with Gustare Japanese Toasted Sesame Oil and set aside.  Prepare dredging liquid and coating.


Stir together tamari, Gustare Japanese Toasted Sesame Oil, and Gustare Jalapeño Lime Balsamic in small bowl and set aside. This is the dredging liquid.


Combine Appel Foods Coconut Curry Nut Crumbs, coconut, and dry spices in separate small bowl and stir to combine. Set aside.  This will be your nugget coating.


Cut pressed tofu into 24 total nugget squares, 12 squares per half. They will be about 2in x 1½in x  ¼in thick in size.


Set up an assembly line with sliced tofu positioned first, followed by dredging liquid, coating, and prepared sheet tray.


Dunk each piece of tofu in liquid, then gently shake off excess and toss in crumb mixture to coat well on all sides. Place on prepared sheet tray.


Bake at 400 degrees for 20 minutes. Carefully flip each nugget over.  Bake another 20 minutes.


Serve with a trio of Gustare Dipping Sauces (pictured above) for even more fun with flavor: Creamy Yogurt Lime Dipping Sauce, Amazing Teriyaki Sauce, and Sweet & Spicy Pineapple Ginger Sauce!

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