Squash Tot
Ingredients
- 1/2 cooked spaghetti squash (ideal when prepped beforehand & cooled down)
- 1/3c garbanzo bean flour
- 2t nutritional yeast
- 1/2tsp garlic powder
- 1/4tsp sea salt
Preparation
Fork out the inside of 1/2 an already baked spaghetti squash to a bowl and pat out all of the added moisture/liquid (paper towel or cheese cloth)
Mix remaining ingredients to create you base
New step: leave the mixture for atleast 2hrs in the fridge (i prepped mine this morning, and this made such a huge difference)
Form the mixture into tater tots to add to your air frier (you can also make them in the oven!)
Air fry for 10-13 min @ 370-390°; flip halfway
Slice your tofu portion into squares and press out the liquid (must use firm or extra firm tofu)
Cube then tofu and place in a ziplock (or reusable bag; i know i need to buy some!)
Add 1-2t of coconut aminos to completely coat your tofu
Add 1t of coconut flour to your mix (corn starch alternative) and shake the bad to evenly coat the tofu
Bake (35min 400°) or air fry (10-12min 390°)