Photo Credit: Mark Reinfeld

Pecan Crusted Tofu

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This is the dish to serve when you wish to impress your friends with tofu’s delicious possibilities.

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Pecan Crusted Tofu

This is the dish to serve when you wish to impress your friends with tofu’s delicious possibilities.
Course: Entree
Keyword: coconut oil, pecans, soy sauce, tahini, tofu
Servings: 4
Author: Chef Mark Reinfeld

Ingredients

  • 14 ounces extra firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon coconut oil or your favorite, optional
  • 1 tablespoon water

Tahini Marinade:

  • 2 tablespoons tahini
  • 1 teaspoon soy sauce
  • 1/2 teaspoon minced garlic, optional
  • 2 tablespoons water or more depending on consistency of tahini

Crust:

  • 1/2 cup pecans
  • 3 tablespoons dried coconut
  • 1 tablespoon minced cilantro, Italian parsley, basil or herb of your choosing
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper

Instructions

  • Preheat the oven or toaster oven to 375°F. Slice the tofu into 4 cutlets. Or try making triangles by slicing the block of tofu diagonally and then slice in half to create 4 cutlets. Place on a baking dish with soy sauce, coconut oil, if using, and water. Marinate for 5 minutes, flipping periodically.
  • While the tofu is marinating, prepare the tahini marinade by placing the ingredients in a small bowl and whisking well.
  • Place the tofu, along with its marinade, in the oven and roast for 10 minutes. While the tofu is cooking, prepare the crust. Pulse chop the pecans in a food processor until they are coarse crumbs. Be careful not to over-process or it will turn into a paste. Transfer to a bowl with the remaining crust ingredients and mix well.
  • 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 10 minutes. Serve immediately.

Notes

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.