These Coconut Popcorn Tofu bites make a tempting appetizer or a fun main dish! Tofu chunks marinated in tangy Dijon with sourdough bread crumbs for crunch and coconut flakes for a hint of sweetness and nuttiness. Once air fried to golden perfection, these little bites are then served with a sweet dipping sauce with chili for a nice kick! Totally addicting and so so good!
Coconut Popcorn Tofu with Sweet Chili Dipping Sauce
- 1 (18 oz) package of extra firm tofu, frozen, then thawed
- 1/4 cup vegan sour cream (I used @ )
- 1 tbsp Dijon mustard
- 1 cup unsweetened shredded coconut
- 1/3 cup sourdough bread crumbs
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Extra virgin olive oil, for brushing
Dipping Sauce
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 1 tbsp sambal oelek
- 2 tsp cassava flour
- 1 tsp coconut aminos
- 1 tsp minced garlic
In a bowl, whisk together the mustard and sour cream. Tear off chunks of the tofu and put it in with the mustard mixture, tossing well to coat. Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Add the coconut, bread crumbs, paprika, salt and pepper to a medium-sized bowl. Stir to combine. Remove each piece of tofu from the mustard mix, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the tofu has been used. Lightly brush/drizzle the tofu with olive oil. Transfer to the oven and bake for 15-20 minutes or until the tofu is golden brown and crispy. Meanwhile, make the chili sauce. Combine all ingredients in a bowl. Serve the tofu topped with limes and the sweet chili sauce for dipping. Enjoy!
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