INGREDIENTS:
- 2-16 oz blocks of extra firm tofu, drained, pressed & ripped into cubes
- 1 cup of plank milk, I used unsweetened oat milk
- 1/2 cup flour of choice
- 2 tbsp miso paste, I used White Miso
- 1 tsp of sriracha hot sauce
- 1 cup of pistachios, shelled
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vegan panko breadcrumbs
- Pinch of salt & pepper
- 4 tbsp yellow mustard
- 2-4 tbsp agave or maple syrup (+/- if you like it more h’ney or more mustard)
METHOD:
- Drain & press the tofu. Dry it & peel it apart with your hands into bite size pieces.
- Preheat oven to 450°F. Line a baking tray with parchment paper or a silicone baking tray & set it aside.
- Add the shelled pistachios & shredded coconut to a food processor & blend until you have a breadcrumb like consistency.
- Mix the blended pistachio-coconut breadcrumbs, vegan panko breadcrumbs, pinch of salt & pepper together in a shallow dish & set it aside.
- In a mixing bowl, add the plant milk, flour, miso paste & sriracha, whisk well & set it aside.
- Set up your dredging station. Dip the tofu pieces in the batter, then into the prepared breadcrumb mixture & then set them on the baking tray until you have used them all.
- Bake for 15 minutes, flip them over & bake for 10-15 minutes more. Mix the yellow mustard & agave or maple syrup together for a dipping sauce.
- Serve warm with your favorite veggies. Enjoy!
Vegan Yoga Momma 