Almond Butter Crusted Tofu
This almond butter crusted tofu is vegan comfort food at its finest! It’s savory, juicy, and full of flavor. The best part is that it comes together in less than 40 minutes! It pairs perfectly with a side of mashed potatoes and gravy with some sautéed greens for a vegan southern comfort plate, or add it on top of your favorite grain bowl. You cannot go wrong with this tofu recipe!
Print Recipe Jump to RecipeWhy it works:
If you’ve ever thought tofu was bland or boring, this recipe is sure to blow your mind. We’re using extra-firm tofu because it is dense and will hold its shape well in the baking process, while still being able to absorb the flavor of the coating. The tofu gets torn into chunks, then tossed in an almond butter coating. Finally, it gets baked in the oven so it develops a golden-brown, savory crust. Think umami, crispy, satisfying goodness!
What will I need to make this recipe?
You will need the following ingredients:
- Extra-firm tofu (no pressing required!)
- Almond butter (you will need to use a creamy variety)
- Olive oil
- Soy sauce (use tamari for gluten-free!)
- Maple syrup
- Dijon mustard
- Nutritional yeast
- Paprika (smoked or regular, use what you have!)
- Garlic powder
- Red pepper flakes (optional, adds a subtle heat!)
- Cornstarch
What equipment will I need?
All you will need is a medium-sized mixing bowl, a sheet pan lined with parchment paper, and your oven!
How long does it take to make?
This recipe is extremely weeknight-friendly because it is ready in about 30-35 minutes. There is no pressing required for the tofu, which makes this recipe even more convenient! The prep time is about 5 minutes, and the bake time is around 25-30 minutes. Dinner will be ready before you know it! And since we’re using parchment paper, cleanup will be quick too!
Ready to start cooking? Let’s go!
Almond Butter Crusted Tofu
Course: Dinner, Lunch, SidesCuisine: Southern, AmericanDifficulty: Easy4
servings5
minutes30
minutesThis mouth-watering crispy tofu pairs perfectly with mashed potatoes and gravy for a vegan plate of southern comfort food!
Ingredients
1 block extra-firm tofu (no need to press)
1/4 cup almond butter (creamy variety)
1 tbsp olive oil
2 tbsp soy sauce (sub tamari for gluten-free!)
2 tbsp maple syrup
1 tsp dijon mustard
1 tbsp nutritional yeast
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp red pepper flakes (optional)
1 tbsp cornstarch
Directions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius), and line a sheet pan with parchment paper.
- Add the almond butter, olive oil, soy sauce, maple syrup, dijon mustard, nutritional yeast, paprika, garlic powder, red pepper flakes, and cornstarch to a medium bowl and mix well to combine.
- Pat dry the block of extra-firm tofu, then tear into chunks about 3/4 inch in size. Don’t worry if you get some smaller chunks – these will just get crispier in the oven! Add to the bowl with the almond butter mixture.
- Gently mix to evenly coat the tofu with the almond butter mixture.
- Arrange the tofu chunks on the parchment-lined sheet pan and place in the oven to bake for 25-30 minutes, tossing halfway through the cook time.
- The tofu is done baking once it has developed a golden-brown crust and the almond butter coating has fully dried out.
- Serve with mashed potatoes and gravy and enjoy!
Did you make this recipe? Let me know by leaving a comment or tagging me on Instagram (@eating4theanimals)!
I hope you enjoy this savory tofu recipe! Please let me know your thoughts and share this recipe with your friends!
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