Thanks to my amazing sister-in-law who is an amazing cook/baker – I now have this new little recipe up my sleeve! I never would have thought of this, pretzel coated tofu bites – so versatile you can make so many different dishes out of this!

My very first attempt I made buffalo bites. I chopped the firm tofu into bite size squares, dredge them in a mixture of coconut milk and Pete’s Wing Sauce, then toss them in the crushed pretzel mixture (you can even buy gluten free pretzels!). Bake in the oven for 15 minutes until brown/crispy. This time I used a different dredge – Dijon mustard and coconut milk and a splash of sriracha, then crushed in pretzels with “everything” spice. These were great with a dipping sauce made of honey, mustard and again a splash of sriracha. I made a meal of it and sautéed mushrooms, asparagus, zucchini and artichoke hearts to have on the side.

Anything goes with these little babies, mix it up! I think next time I’ll try adding some organic vegetable or onion power dip mix to the plain pretzel mix for an even bolder punch of flavor!

You could even crumble the tofu into smaller pieces, toss that in the pretzel mixture of your choice, bake then sprinkle on a salad as a nutritious and protein packed crouton substitute! Always thinking! 💪