Exotic Polynesian Snack: Vegan Coconut Tofu Bites

Allergens

Soy, Coconut

Ingredients

• 14 oz firm tofu, drained and pressed
• 1 cup unsweetened shredded coconut, divided
• 3/4 cup almond flour
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 3 tbsp coconut oil, for frying

Instructions

1. Prepare the tofu by draining and pressing it to remove excess moisture. Slice into 1/2 inch thick pieces and set aside.
2. In a shallow dish, mix almond flour, nutritional yeast, garlic powder, onion powder, turmeric, cumin, salt, and pepper.
3. In another shallow dish, spread half of the shredded coconut.
4. One by one, coat the tofu slices with the seasoned almond flour mixture, then press into the shredded coconut to form a thick coating. Set aside on a plate.
5. In a large frying pan, heat 3 tbsp of coconut oil over medium heat. Once hot, add the coated tofu slices and cook for 2 3 minutes per side or until golden brown and crispy.
6. Remove from pan and let cool slightly before serving.

Chef’s Insight

To enhance the Polynesian flavors, consider serving these coconut tofu bites with a side of mango salsa or a tangy tamarind dipping sauce.

Notes

For an extra-crispy texture, double the coconut coating.