Gluten Free Coconut Crispy Baked Tofu

Cut tofu into 1 inch pieces, toss with tamari and set aside.

Setup two shallow bowls:

(1) Batter: Whisk together gluten free all purpose flour, non dairy milk, lime juice, salt and pepper until smooth.

(2) Breading: Mix together unsweetened shredded coconut, garlic powder, salt and pepper.

Next, toss the tofu cubes in the batter, use a spatula or spoon to toss and coat well.

Then, add the tofu cubes to the shredded coconut mixture and gently press the tofu into the mixture, pressing on each side to ensure they stick. Place on the baking sheet when coated and spray cubes with cooking spray of choice.

Bake tofu on the middle rack of the oven for 10 minutes, flip and bake for another 5-8 or until starting to turn golden brown.

Serve with sweet chili sauce, a squeeze of lime juice, chopped green onions and a sprikle of cilantro.