Ingredients

  • 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

Directions

1

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).

2

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

3

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

4

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.

5

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

6

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

7

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.

8

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

9

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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