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Spicy Tofu with Creamy Coconut Sauce

Spicy Tofu with Creamy Coconut Sauce for a Tantalizing Twist

Enjoy a tantalizing twist with Spicy Tofu and Creamy Coconut Sauce, a delightful recipe that brings joy to every bite.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 cookies
Course: Uncategorized
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Old-Fashioned Oats gluten-free if needed
  • 1 cup Peanut Butter or almond butter for nut-free option
  • 1/2 cup Honey or Maple Syrup adjust based on sweetness preference
  • 1 cup Dark Chocolate Chips dairy-free for vegan option

Equipment

  • Mixing bowl
  • spatula
  • baking sheet
  • Scooper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, pour in the old-fashioned oats and stir gently to break up any clumps.
  2. Add creamy peanut butter to the oats, mixing vigorously for about 2-3 minutes until evenly coated.
  3. Drizzle in honey or maple syrup and mix for another 1-2 minutes until everything is well combined.
  4. Fold in dark chocolate chips until evenly distributed, taking care not to over-mix.
  5. Using a scooper or your hands, form the mixture into cookie shapes and place them on a lined baking sheet.
  6. Refrigerate the cookie shapes for at least 30 minutes to help them set and become firmer.
  7. Once chilled, serve the cookies as a snack or share with family and friends.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 6gCalcium: 30mgIron: 1mg

Notes

Store any leftover cookies in an airtight container in the fridge for up to a week. They can also be frozen for up to 3 months.

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