Thank you Naked Coconuts for Sponsoring this tasty summer post! This allows me to continue bringing weekly recipes and posts to lindsaypleskot.com. I only partner with brands and products I proudly use myself and truly recommend and stand behind. All opinions are my own!
I am in full summer mode! Kick Started by our trip to Portugal and coming back to gorgeous sunny weather in Vancouver, I’m ready for it!
For me, there are two things that go hand in hand – sunshine and coconut!
Ok, let’s be honest, I’m an all seasons coconut everything kind of girl. But especially in summer. Haha.
This recipe is all kinds of summery goodness. It’s a take of sorts on coconut shrimp – also delicious – but you guys have been asking for more plant based recipes, so ask and you shall receive!
Toasty, crispy, coconutty, buttery goodness.
One of the keys to this recipe is the Naked Coconuts Coco Ghee. If you’re not familiar with Ghee, it is a clarified butter, meaning butter that has been melted to separate the milk solids and water from the butter fat. This leaves you with a concentrated buttery flavor, a higher smoke point, and a reduced lactose or lactose free product (this one is lactose free)- all lactose intolerants celebrate!!
Now you may be wondering what the heck is Coco Ghee. It is a blend of 75% coconut oil and 25% Ghee. I love this particular product for a couple different reasons. The coconut… obviously. It smells SO GOOD! And gives that rich coconut flavor which not all coconut oils do. And you can cook at high heat with it. Regular butter has a low smoke point so isn’t the best for pan frying or BBQing, but this stuff can be heated to 475F!
These little tofu nuggets are like a vacation on a plate. They just make me want to drink margaritas, lay out on the patio and pretend I’m a lady of leisure… or maybe move to Hawaii? But I’ll settle for a fresh crispy plate of them, enjoyed with friends on a hot summer day.
- You can use all sweetened or all unsweetened coconut if preferred, I just found the mix of the two gave a nice blend of flavor!
A crispy, crunchy appetizer, these golden tofu nuggets are like a marriage between chicken nuggets and coconut shrimp – made plant based. Vegetarian. Kid Friendly
- ¼ cup Naked Coconuts Soy Free Seasoning Sauce
- Juice of ½ lime
- Freshly-cracked pepper to taste
- 1 block firm tofu, cubed
- 1 egg
- ¼ cup shredded coconut, unsweetened
- ¼ cup shredded coconut, sweetened
- ¼ cup panko bread crumbs
- ½ tsp salt
- 1 tbsp Naked Coconuts Coco Ghee
Creamy Sriracha Cashew Sauce
- ½ cup raw cashews, soaked
- 1 Tbsp Coco Ghee
- ½ –1 tsp Sriracha, adjust to taste
- Juice of ¼ lime (approx. ½ Tbsp)
- 2 tbsp warm water
- ⅛ tsp coarse salt
- Quick soak cashews by covering them in boiling water (completely covered) for at least 30 mins. (Note: soaking them overnight will give a creamier texture but quick soaking works great in a pinch!)
- Whisk marinade ingredients together and set aside. Cut your tofu into ½ inch cubes or preferred bite sized pieces (I slice the block in half lengthwise to half the thickness, and then cut into cubes). Add the cubes into the marinade and let them marinate for at least 30-45 minutes.
- Once cashews are ready, drain and add to a high speed blender along with other sauce ingredients. Pulse until a creamy consistency is reached. It is quite a thick sauce, thin out with more water or lime juice if preferred. Adjust to taste by adding more of any ingredient as needed.
- For the tofu, add the egg to one bowl, scramble with a fork until yolk and white are combined. In another bowl, add the coconut, panko and salt. Stir to combine.
- Dip the tofu into the egg and then the coconut mixture in batches, making sure not to crowd the bowl or get coconut mix too wet. Press the cubes into the mixture, coating all sides.
- In a large frying pan, heat the Coco Ghee over medium high heat and allow it to melt and heat up, 1-2 minutes. Once hot, decrease heat to medium and add the tofu cubes in a single layer. Fry for 1-2 minutes per side, until just golden brown for a total cooking time of approx 5-7 minutes.
- These are definitely best served fresh while hot and crispy. Eat alone as an appy dipped in the sriracha cashew sauce or serve over a salad or grain bowl.
- Category: Appetizers
- Method: Stove Top
- Cuisine: Asian
Keywords: Better than Fast Food, Kid Friendly
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