Coconut crusted tofu drizzle with peanut sauce and its vegan too!
Since I started to realize how bad the dairy products were for my skin and my metabolism, I tried to change my diet a bit.
I enjoy creating new vegan dishes everyday, that surprisingly are more delicious than the "real thing"...! So today I was in the mood for coconut shrimp, and I decided to go on the vegan route using tofu.
I would love to share with you an easy, delicious and nutritious recipe- so crunchy and tasty- and even my kids loved it!!
1 package of extra firm organic tofu cut into cubes
1 cup sweet chili sauce
1 cup sweet coconut flakes
1 cup panko bread crumbs
1 cup smooth organic peanut butter
1/4 cup sweet chili sauce
1 box of coconut water- I used zico
Salt , pepper
In a mixing bowl, add the tofu and the sweet chili sauce - make sure it's covered as much as you can, but do it gently, to keep the tofu from breaking.
Let it marinade for couple hours at least, or overnight.
Then, heat oven to 375F
In another mixing bowl combine the coconut flakes and the bread crumbs.
Optional- if you eat eggs- you can scramble an egg and add it to the tofu and chili mixture.
Next- dip the tofu into the bread crumbs and coconut mixture and put on a cooling rack over a baking sheet, that way it will get crunchier in the oven and will cook evenly.
Cook for about 15-20 minutes or until golden brown.
Serve over brown rice with peanut sauce.
In the picture I decorated the plate with some black salt over the peanut sauce.
Put all ingredients in a sauce pan and wisk until combined and smooth.
Great as a dipping sauce for veggies too!