Almond Rosemary Crusted Tofu

Almond Rosemary Crusted Tofu

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Almond Rosemary Crusted Tofu

While I’m not a big tofu fan, I do enjoy occasionally eating dishes made with organic sprouted brands. Fermented soy products like miso and low sodium gluten free tamari are also good choices. This recipe is adapted from the Itdoesn’tTasteLikeChicken.com recipe that a vegan friend shared with me recently and it was divine.

  • 1 block (350g) 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) or 1 tablespoon dried rosemary
  • 1/2 cup bread crumbs (gluten-free if preferred)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 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
  • *We used fresh non-GMO Korean tofu but otherwise, I prefer sprouted organic tofu. Pressing the tofu between clean tea towels removes some of the moisture and makes it firmer but it is an optional step.
  1. Preheat your oven 400F (200C). Line a baking sheet with parchment paper.
  2. 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, 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.
  3. Take 3 medium shallow bowls. In the first bowl, add the flour. In the second bowl, pour in the coconut milk. In the third bowl, pour in the almond rosemary mixture.
  4. 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.


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