So last night I tried a, for us, novel take on the old vegetarian standby of tofu and rice.
I made a garlic pineapple sauce (I substituted a 28 oz. can of pineapple with juice for the fresh pineapple and pineapple juice in the linked recipe). I dipped cubed tofu in aquafaba, rolled each piece in coconut flakes, and baked the nuggets at 375°F in a convection oven for 20 minutes. 'Served with jasmine rice.
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