This will be a short sweet and to the point blog. I'm sure you've all had a night swallowed up by the unexpected! I put my adorable naked 10 month old into her playpen (where she sleeps) to grab a Snappi for her diaper. A minute later on my return I realized she had peed while standing up through the mesh and was both sitting in it and licking the mesh. Ughh. This resulted in a bath, her going to bed in the crib, and the toddler in our bed.
A trip to Costco this weekend yielded a multipack of tofu. Price-wise it was a great deal on three to four meals worth of protein. Inspired by a recipe on Cara's Cravings, I jumped off from that point and created a twist that fit my pantry.
Coconut Krispie Baked Tofu
1 lb firm tofu
2 egg whites
3/4 cup Rice Krispies
1/3 cup coconut
1/4 cup soy sauce
3 TBS maple syrup for sauce
1. Preheat oven to 425. Set up a cookie rack on top of a cookie sheet and spray it with cooking spray. Pour Rice Krispies and coconut into the food processor and pulse until the size of breadcrumbs. Pour onto a plate.
2. Remove tofu from liquid and pat dry on a paper towel. Mine came in four squares which I halved horizontally and then cut diagonally to create 4 triangles per square. (16 total).
3. Crack the egg whites onto a plate and dip the tofu into it. Make sure to egg both sides. It is easiest to egg a few at a time, drop them onto the coconut Krispie plate and then use your fingers to cover them completely with coconut. Then rinse your fingers and start again. Put the tofu onto the cookie rack.
4. Bake for 5 minutes, turn down the heat to 400 and bake for an additional 10.
5. Serve with dipping sauce (mix together soy sauce and maple) if desired. I also love to saute fresh spinach and serve it on the side.