Coconut-Encrusted Tofu Cutlets

February 5, 2017 Brigitte Griffin Recipe

Makes 3 to 4 servings 14 to 16 ounces extra-firm regular tofu, drained 2/3 cup raw unsweetened shredded dried coconut 1/3 cup wheat germ (see note for GLUTEN FREE Option) 1/8 teaspoon cayenne pepper 1/4 teaspoon turmeric 1/3 cup reduced-sodium tamari Maple-Scallion Dipping Sauce (see below) Preheat the oven to 400 degrees F. Lay the […]

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