Plant Based Brotha

Plant Based Brotha

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🌶️ COCONUT TOFU TENDERS 🥥
 Crispy, golden, and seriously delicious - these tofu tenders are one of our favourite high-protein swaps.
 They’re coconutty, crunchy, and perfect dipped into a creamy cashew buffalo sauce.
 Serve them as a snack, load them into wraps, or pile them on rice bowls. Save this one for later - you’ll make it on repeat x

Ingredients (Serves 4)
For the tenders: • 2 × 280g extra-firm tofu • 1L vegetable stock • 100g plain flour • 100ml plant-based milk • 2–3 tbsp plant-based mayo • 100g panko breadcrumbs • 50g desiccated coconut • Pinch salt

Cashew buffalo sauce: • 150g raw cashews • 140ml plant-based milk • 25g nutritional yeast • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • 150ml hot sauce • ½ tsp sea salt

How to Make It
1️⃣ Prep tofu – Cut tofu into chunky strips. Simmer in veg stock for 8–10 mins to firm up. Drain + pat dry.
2️⃣ Coat – Bowl 1: flour. Bowl 2: milk + mayo. Bowl 3: panko + coconut + salt. Dip tofu → flour → milk → crumbs. Lay on lined tray.
3️⃣ Cook – Bake at 200°C for 18–20 mins (or air fry 12–15) until golden + crisp.
4️⃣ Buffalo sauce – Soak cashews 10 mins in boiling water. Blend with milk, nooch, spices, hot sauce + salt until smooth.
6️⃣ Serve – Plate up the tenders with buffalo sauce (or drizzle over for a sticky, spicy finish).

11/27/2025

🌶️ COCONUT TOFU TENDERS 🥥  Crispy, golden, and seriously delicious - these tofu tenders are one of our favourite high-protein swaps.  They’re coconutty, crunchy, and perfect dipped into a creamy cashew buffalo sauce.  Serve them as a snack, load them into wraps, or pile them on rice bowls. Save this one for later - you’ll make it on repeat x Ingredients (Serves 4) For the tenders: • 2 × 280g extra-firm tofu • 1L vegetable stock • 100g plain flour • 100ml plant-based milk • 2–3 tbsp plant-based mayo • 100g panko breadcrumbs • 50g desiccated coconut • Pinch salt Cashew buffalo sauce: • 150g raw cashews • 140ml plant-based milk • 25g nutritional yeast • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • 150ml hot sauce • ½ tsp sea salt How to Make It 1️⃣ Prep tofu – Cut tofu into chunky strips. Simmer in veg stock for 8–10 mins to firm up. Drain + pat dry. 2️⃣ Coat – Bowl 1: flour. Bowl 2: milk + mayo. Bowl 3: panko + coconut + salt. Dip tofu → flour → milk → crumbs. Lay on lined tray. 3️⃣ Cook – Bake at 200°C for 18–20 mins (or air fry 12–15) until golden + crisp. 4️⃣ Buffalo sauce – Soak cashews 10 mins in boiling water. Blend with milk, nooch, spices, hot sauce + salt until smooth. 6️⃣ Serve – Plate up the tenders with buffalo sauce (or drizzle over for a sticky, spicy finish).

Crispy Sesame Fried Eggplant ➡️ Recipe ⬇️ #crispyeggplant #sesamerecipes #friedeggplant #vegetarianrecipes #asianflavors #plantbasedgoodness #homemadecomfort #easyrecipes #veggielovers

11/02/2025

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Crispy Sesame Fried Eggplant ➡️ Recipe ⬇️ #crispyeggplant #sesamerecipes #friedeggplant #vegetarianrecipes #asianflavors #plantbasedgoodness #homemadecomfort #easyrecipes #veggielovers

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Category

Public Figures

Website

http://theplantbasedbrotha.e-junkie.com/

Address

3821 Richmond Ave
Houston, TX
77027-5801