Macadamia Nut-Crusted Tofu

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A gourmet-style tofu dish that will impress everyone at the dinner table.

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Description

Vegan chef Mark Reinfeld shows that there’s no ingredient that doesn’t pair well with tofu.

Macadamia Nut-Crusted Tofu
Recipe Type: Entree
Author: Chef Mark Reinfeld
Serves: 4
Ingredients
    • 1 pound extra-firm tofu
    • 1 tablespoon soy sauce
    • 1 tablespoon coconut oil or your favorite, (optional)
    • 1 tablespoon water
    • Tahini Marinade
    • 2 tablespoons tahini
    • 1 teaspoon soy sauce
    • ½ teaspoon minced garlic (optional)
    • 2 tablespoons water or more, depending on consistency of tahini
    • Crust
    • ½ cup macadamia nuts
    • 2 tablespoons dried coconut
    • 2 teaspoons blue cornmeal (optional)
    • ¼ teaspoon ground cumin
    • 1/8 teaspoon sea salt
    • 1/8 teaspoon black pepper
    • 1 tablespoon minced fresh cilantro, Italian parsley, basil, or herb of your choosing
Instructions
  1. Preheat the oven or a toaster oven to 350°F. Slice the tofu into four cutlets. Or try making triangles by slicing the block of tofu diagonally and then slice in half to create four cutlets. Place on a baking dish with soy sauce, coconut oil, if using, and water. Marinate for 5 minutes, flipping periodically.
  2. While the tofu is marinating, prepare the tahini marinade by placing the ingredients in a small bowl and whisking well.
  3. Place the tofu, along with its marinade, in the oven and roast for 12 minutes. While the tofu is cooking, prepare the crust. Pulse-chop the macadamia nuts in a food processor until they are coarse crumbs. Be careful not to over-process or they will turn into a paste. Transfer to a bowl with the remaining crust ingredients and mix well.
  4. Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 5 minutes. Serve immediately.

Recipe courtesy of The 30-Minute Vegan & Chef by Mark Reinfeld of Vegan Fusion and the Doctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of Fame.

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