I’ve mentioned before that getting your kids in the kitchen is really fun, and really rewarding too! I am always amazed at how quickly David can catch on to what I’m doing and prove to be a fairly reliable helper, even at 2 ½. I fully expect him to take over all cooking by next summer—I can dream, right?
^^^ Mmmmm, arrowroot
A few weeks ago I put him to work beside me making Coconut Crusted Tofu. I was so impressed—he did all of the dipping, dredging and breading, and I manned the stove top. We were an impressive team, and had an even more impressive dinner!
These tofu nuggets are delicious, and far less processed than the frozen kind (that I also love). The coconut gives it a hint of sweetness that kids will like, while the tofu packs a major protein punch. These would be good to serve to any kids—vegan or not—what a fun treat to serve for a playdate!
We served this meal with our Peanut Butter Dip, Monster Mash Peas, and Sweet Potato Tater Tots from Trader Joes (although I did not like them, and neither did David. They sure do look pretty though!).
Remember: I’m giving away a FREE copy of V is for Vegan this week! Click here to enter. Contest ends at midnight Friday. You don’t want to miss this one! And stay tuned for a few more yummy ideas coming up as we wrap up Vegan Month of Food 2013 including Chocolate Orange Truffle Cupcakes for 2—perfect for bringing to a non vegan birthday party!!
Coconut Crusted Tofu, serves 4-6 (reduce tofu to 1 package and adjust other ingredients to make fewer servings)
2 packages firm tofu (I like Wildwood Organic or Whole Foods 365 brand, organic)
¼ c arrowroot powder (or flour if not GF)
1 t salt
1/2 t garlic powder
1 t onion powder
½ c almond milk
1 T arrowroot
1 c shredded coconut
coconut oil for pan searing
Drain tofu and press well for about 20 minutes. I like to wrap mine in paper towels and sandwich between two dinner plates with a canister on top.
Slice tofu in to large slabs (maybe 8 per package). While tempting to cut smaller, remember that you will have to be flipping all of them, so larger is easier!
Set up your dredging station. Mix arrowroot, salt, garlic and onion powders in one shallow bowl. Mix milk and 1 T arrowroot in the second, and place shredded coconut in the third.
Preheat a non stick pan over medium high heat and coat with some coconut oil. Take first piece of tofu and dip it into the arrowroot mixture. Shake off excess, then dip into the milk. Remove from the milk quickly and then into the coconut. Use your fingers to pat coconut all around the tofu. Transfer immediately into the hot pan and let cook for 2-3 minutes on each side until golden. Work in batches, being careful not to overcrowd the pan.
Remove tofu and place on a paper towel lined plate to absorb and excess oil. Serve with your favorite dipping sauce—we liked it with our peanut butter dip!
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