16 oz. Organic firm tofu
PREPARING TOFU
Cut the tofu into 1 inch pieces. Bring a pot of salted water to a boil. (This helps remove excess water from the tofu) Put the cubes of tofu into the boiling water and boil for about 3 to 5 minutes. Drain the tofu in a colander. Allow the tofu to dry on paper towels.
*TOFU COATING
2 tablespoon organic almond flour (Terrasoul. Terrasoul.com, iherb, Amazon)
1 teaspoon sea salt
3/4 cup organic almond milk (Elmhurst. Thrive Market)
1/2 cup organic tapioca flour (Terrasoul. Terrasoul.com, IHerb, Amazon)
1 teaspoon Simply Organic garlic powder (IHerb, Vitacost, Amazon)
1 teaspoon Simply Organic onion powder
Black pepper to taste
Organic spray olive oil oil (Thrive Market Brand)
Preheat oven to 400°
Prepare a cookie sheet with parchment paper. Spray the parchment paper with the spray oil.
In a mixing bowl add the almond flour, sea salt, tapioca flour, garlic powder, onion powder, black pepper and mix well. Add the almond milk and mix again. The batter should have no lumps.
Coat each piece of tofu with the mixture. Put each piece of tofu on the baking sheet. Spray the tofu pieces, thoroughly, with the spray olive oil.
Put the cookie sheet in the oven to bake on the middle rack of the oven.
Bake for 20-30 minutes. The tofu will be nicely brown when done.
*VEGETABLE COMPOTE
2 tablespoons vegan butter (Nutiva. Thrive Market, Amazon)
2 tablespoons organic olive oil (Thrive Market Brand)
1 red organic sweet pepper
1/2 cup diced organic celery
2-3 finely diced organic garlic cloves
1/4 cup finely chopped organic shallots
Organic red pepper flakes to taste
1/2 teaspoon Simply Organic thyme (I Herb, Vitacost, Amazon)
2 tablespoons Simply Organic dried chives
Melt the vegan butter in a skillet. Add the olive oil, red pepper, celery, garlic, shallot and sauté until soft. Add the red pepper flakes, thyme and chives.
Into the same skillet add the crispy tofu. Toss to mix. Serve on rice.