Almond Crusted Tofu
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup slivered almonds
  • 2 teaspoons of Spanish pimento or paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 lb of organic extra-firm tofu, cut into 12 squares, drained and pat dried
  • 2 ground flax eggs* or egg replacer
Instructions
  1. Pre-heat the oven to 375 degrees F.
  2. Roughly chop the almonds in a food processor. Transfer the nuts to a shallow dish and stir in the paprika, cayenne, salt and ground black pepper.
  3. In another shall dish, whisk together the 3 tablespoons of egg replacer with the 8½ tablespoons of water.
  4. Dip each square of tofu into the egg replacer mixture, letting the excess fall back into the dish.
  5. Press both sides of tofu into the nuts to coat. Place on a parchment lined baking sheet, cover and refrigerate for at least 20 minutes to set the crust.
  6. Put prepared tofu in oven to bake for approximately 25 minutes or until golden brown and crispy.
  7. *I like Bob's Red Mill but you could also make flax eggs. Whisk together 3 tablespoons of ground flax with 8½ tablespoons of water. Place in refrigerator for 10 minutes to thicken.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/tofu-recipe/