Almond, Rosemary, Lemon Crusted Tofu

This is the best tofu recipe I have had to date. It's so good that I made it twice in less than a week. Below is the original recipe and I didn't have to make any changes to it. It is perfect as is. We paired it with wild rice and steamed broccoli.

Info for ALL recipes


Prep Time

15 mins

Cook Time

23 mins

Total Time

38 mins

This crispy, crunchy, crusted tofu is the perfect vegan main. Delicious served with a side of greens and a potato, or wonderful sliced and placed on top of a salad. Easy to make and even easier to enjoy!

Course: Main Course

Cuisine: American, Canadian

Servings: 6 slices of tofu

Author: Sam Turnbull • It Doesn't Taste Like Chicken


Ingredients

1 block (350g) extra-firm or firm tofu drained, pressed, and cut into approx 6 pieces


Bowl 1

1/2 cup raw almonds

2 tablespoons fresh rosemary (about 2 sprigs with stems removed)

1/2 cup bread crumbs

1 teaspoon lemon zest

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper


Bowl 2

1/2 cup all-purpose flour (gluten-free if preferred)


Bowl 3

1 cup full-fat coconut milk (or other non-dairy milk if preferred)

lemon wedges for serving

Instructions

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. Add the breadcrumbs, lemon zest, salt, garlic powder, and black pepper and pulse to combine. Alternatively, if you do not have a food processor, 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 pour in the almond rosemary mixture. In the second bowl add the all-purpose flour. In the third bowl pour in the coconut milk and wisk to combine the coconut cream lumps.


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.



Eden Acre tips:

I put my almond rosemary mixture in a zip bag, create a crater in the middle, place the coconut milk covered tofu in the middle of the bag and pull up on the side of the bag causing the mixture to cover the tofu making it less messy. after it's covered I then use my hand to pat more mixture on the tofu.


I have also added 1/4 cup of panko bread crumbs to the Almond rosemary mixture (after it's gone through the food processor) to give it more of a chunk crust.


We also make a Garlic, Lemon, Rosemary butter to drizzle over the top just before serving.

We make it to taste. All we do is toss the ingredient into a pan and cook it up for a few minutes.







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