Vegetarian

Pistachio and Coconut Crusted Tofu takes several minutes to prepare.

Pistachio and Coconut Crusted Tofu takes several minutes to cook.

Pistachio and Coconut Crusted Tofu makes 1 servings.

The ingredients for Pistachio and Coconut Crusted Tofu are:

3 oz Extra Firm Organic Tofu, drained
0.25 oz Shelled Pistachios (approx. 10 nuts)
1 Tbs AllWhites, 100% Liquid Egg Whites
1 Tbs Panko Bread Crumbs
1 Tbs Shredded Coconut
1/2 tsp Grape Seed Oil
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp cumin
1/2 tsp water

Here is how you make Pistachio and Coconut Crusted Tofu:

Slice tofu and cut each piece into two triangles. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu dry with paper towels.Wisk 1 teaspoon water and egg white in a shallow dish.Place pistachios in plastc baggie and crush until finely ground. Combine ground pistachios, garlic powder, ginger , Panko bread crumbs, and coconut in a shallow dish. Dip each tofu triangle in egg mixture and then dredge in the nut-panko mixture. Heat oil in a large nonstick skillet coated with cooking spray over medium heat.Add tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Serving Size: 1Number of Servings: 1Recipe submitted by SparkPeople user AMKELLY8.

The nutritional information for Pistachio and Coconut Crusted Tofu is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 227.5

• Total Fat: 13.1 g
• Cholesterol: 0.0 mg
• Sodium: 67.0 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 3.1 g
• Protein: 14.0 g