Tofu Strips
12oz extra firm tofu, liquid pressed out*
2 tbsp light coconut milk
2 tbsp egg whites
1/4 cup almond meal
1/4 cup unsweetened coconut flakes (if you do not like coconut, you can use breadcrumbs instead)

Dipping Sauce
Juice from 1/2 lemon
1 tbsp tahini
1 tbsp soy sauce
1 tsp curry powder
1 clove garlic, grated OR 1/2 tsp garlic powder
2 tbsp light coconut milk
1/4 tsp paprika (optional)
1/4 tsp coriander (optional)

1/4 tsp fish sauce (optional)

*how to get the liquid out of your tofu...
take the block out of the package and place on some folded paper towels on a flat plate.

place more paper towels on top, then place a heavy flat object like a cast-iron skillet or a couple cookbooks on top of the tofu block.  let it sit for 5-10 minutes.  repeat this process 2-3 times, replacing the paper towels, until most of the liquid is squeezed out. 

cut the tofu into wide strips, about 1/4 inch thick.  you should get about 10-12 strips. 

preheat oven to 400F.  set up a breading station for the tofu strips.  combine the coconut milk and egg whites in one bowl and the almond meal, coconut flakes, and salt and pepper in another bowl.  have a lightly greased sheet pan ready at the end of the station.  dip each strip in the wet ingredients, then the dry ingredients, and place on the sheet pan.  bake for about 20 minutes, until lightly browned and slightly crispy.  combine all ingredients for the sauce and thoroughly whisk until smooth.  top tofu strips with sauce or just dip them in the sauce for each bite.  i served them with baked sweet potato fries. 

i haven't had a chicken nugget in a good long while, but the texture of the tofu strips kind of reminds me of it!

you can also simply dip the strips in some organic ketchup instead of making the sauce.  but the sauce is worth it!