Coconut and Oat Crusted Tofu Hearts with Cilantro Pesto

These are delightful.

Crunchy, coconut-studded tofu. Cut into little hearts. Drizzled with a light, tango cilantro pesto.

Hey rain? You can go away now. I’m ready for summer. Rooting for her. Get out. No one wants you and no one is rooting for you. The soup days are getting farer and fewer between, and the salad days are ever increasing.

Make your tofu cute and romantic. Cut it into little hearts. Obviously.

Coconut and Oat Crusted Tofu Hearts with Cilantro Pesto
Inspired by Family Fresh Cooking

Tofu:
1/2 package tofu, pressed and squeezed
1/4 c shredded coconut
1/4 c old-fashioned oats
2 tbsp olive oil

Pesto:
2 c fresh cilantro
2 tbsp olive oil
2 tbsp plain almond milk
3-4 tbsp lemon juice
1/2 avocado
2 tbsp nutritional yeast

1. Combine shredded coconut and oats in a food processor and blend until finely grounded.
2. Slice tofu, then cut out with a heart-shaped cutter.
3. Brush olive oil on tofu.
4. Roll tofu in coconut-oat mixture.
5. Place tofu pieces on pan and bake for 30 min at 400°F. Flip tofu after 15 min.
6. Meanwhile, blend pesto ingredients.
7. Top tofu with pesto.

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