Almond Crusted Tofu
Quick and easy to pull together. A great non-meat option when serving chicken or salmon for others. It's from "It Doesn't Taste Like Chicken"
Prep Time
15 mins
Cook Time
23 mins
1 350g block extra-firm or firm tofu drained, pressed*, and cut into 8 slices
1/2 cup raw almonds
2 tablespoons fresh rosemary (about 2 sprigs with stems removed)
1/2 cup bread crumbs (gluten-free if preferred)
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup all-purpose flour (gluten-free if preferred)
1 cup full-fat coconut milk (or other non-dairy milk if preferred)
lemon wedges for serving
Preheat your oven 400F (200C). Line a baking sheet with parchment paper.
To make the almond rosemary crust, add the almonds and rosemary to a food processor grind until the almonds are finely chopped but some larger chunks remain. Add the breadcrumbs, lemon zest, salt, garlic powder, and black pepper and pulse to combine. Alternatively, you can finely chop the almonds and rosemary with a knife, and then just mix everything together in a bowl.
Take 3 medium bowls. In the first bowl add the all-purpose flour. In the second bowl pour in the coconut milk. In the third bowl, pour in the almond rosemary mixture.
Now take a tofu slice and dredge the tofu in the flour. Shake off excess and then dip the floured tofu into the coconut milk. Finally, dip the coconut milk covered tofu into the almond rosemary mixture to coat. Place the coated tofu on the parchment paper and repeat with remaining slices until they are all coated. Bake 18 - 23 minutes until the crust is lightly golden and crispy. Serve hot with a wedge of lemon for squeezing.
15 mins
Cook Time
23 mins
1 350g block extra-firm or firm tofu drained, pressed*, and cut into 8 slices
1/2 cup raw almonds
2 tablespoons fresh rosemary (about 2 sprigs with stems removed)
1/2 cup bread crumbs (gluten-free if preferred)
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup all-purpose flour (gluten-free if preferred)
1 cup full-fat coconut milk (or other non-dairy milk if preferred)
lemon wedges for serving
Preheat your oven 400F (200C). Line a baking sheet with parchment paper.
To make the almond rosemary crust, add the almonds and rosemary to a food processor grind until the almonds are finely chopped but some larger chunks remain. Add the breadcrumbs, lemon zest, salt, garlic powder, and black pepper and pulse to combine. Alternatively, you can finely chop the almonds and rosemary with a knife, and then just mix everything together in a bowl.
Take 3 medium bowls. In the first bowl add the all-purpose flour. In the second bowl pour in the coconut milk. In the third bowl, pour in the almond rosemary mixture.
Now take a tofu slice and dredge the tofu in the flour. Shake off excess and then dip the floured tofu into the coconut milk. Finally, dip the coconut milk covered tofu into the almond rosemary mixture to coat. Place the coated tofu on the parchment paper and repeat with remaining slices until they are all coated. Bake 18 - 23 minutes until the crust is lightly golden and crispy. Serve hot with a wedge of lemon for squeezing.
