Tofu Recipe – Crunchy Almond Crusted Tofu Salad
Before I became vegan, I never created a tofu recipe.
Mainly because I assumed it didn't taste good and I didn't know how to prepare it. Now it has become one of my favorite foods.
I eat it in moderation and love creating a new tofu recipe that adds another dimension to the tofu. I especially like crunch but not fried.
Today I made this easy to prepare almond crusted tofu. This tofu recipe could be served over a grain like brown rice or with some mashed potatoes and vegetables.
It really is delicious and even if you don't like tofu, you will probably like this. It is also baked not fried. Another tofu recipe I absolutely love is this crispy Asian Tofu.
If you haven't jumped on the tofu bandwagon yet, consider the health benefits.
Tofu is an excellent source of protein and contains all eight essential amino acids. It is also great for low carb vegans because it only contains 2.3 grams of carbs per half cup. It is loaded with calcium and iron and low in calories.
A perfect healthy alternative to meat.
I always recommend buying organic tofu. The reason is simple.
Organic means no GMOs. In my opinion, GMOs are one of the biggest threats to our food safety. I base that opinion on all the research I have done on GMOs.
I also don't recommend eating tofu at every meal.
Vegan protein is abundant and tofu isn't the only way to get vegan protein. For a complete plant-based protein list, click here.
Hope you enjoy this tofu recipe as much as I did. Don't miss any of Ordinary Vegan's free plant-based recipes by signing up here. Wishing you a peaceful and compassionate week.
- 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
- Pre-heat the oven to 375 degrees F.
- 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.
- In another shall dish, whisk together the 3 tablespoons of egg replacer with the 8½ tablespoons of water.
- Dip each square of tofu into the egg replacer mixture, letting the excess fall back into the dish.
- 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.
- Put prepared tofu in oven to bake for approximately 25 minutes or until golden brown and crispy.
- *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.
Living Harvest makes a hemp tofu that I substitute for soy-based tofu. This product has made being a vegan with a soy allergy far more accessible. I no longer miss out on recipes that call for tofu. It is a relatively new product, so I wanted to let people know about it. I’m excited to try this recipe!
I have heard about that tofu and can’t wait to try it. I love hemp seeds! Thanks for the suggestions Amelia!
Have you tried aquafaba for egg replacement. I have just discovered it through Internet and am now looking for all the ways to use bean water. Meringues are not my thing because of sugar. Just wondering if you have experience with this stuff – organic bean water, of course.
Hi Olwyn – No I haven’t yet but it has been on my radar to try. Thanks for reminding me and thanks for reaching out!
I have used aquafaba for the dip, in replacement for egg! I had come across a site that recommended chickpea/garbanzo flour and water, so I added a tabl spoon to about 1/4 cup liquid, whipped/whisked it together. It worked awesome! 🙂
Thank you Andrea – great idea!