Walnut Crusted Tofu
Ingredients
- 1 block extra firm tofu drained and pressed* for at least 30 minutes, cut into triangles
- 1/4 cup tamari
- 2 tbsp vegan mayo like vegannaise
- 2 tbsp dijon mustard
- 2/3 cup walnuts
- 2 Tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- For the quinoa:
- 2/3 cups quinoa rinsed and drained
- 1 tsp toasted sesame oil
- 1 tsp onion powder
- 1 cup water
- 2 tsp tamari
Instructions
- Preheat oven to 350F.
- To make the quinoa, combine the quinoa, toasted sesame oil, onion powder, water, and tamari in a pot. Cook, covered, over medium low heat for 20 minutes. Remove from heat and fluff with a fork. Set aside.
- To make the tofu: marinate the tofu with tamari for 5 minutes, then flip on the other side for the tofu to soak up the remaining tamari sauce on the plate/platter.
- Meanwhile in a food processor, blitz walnuts, nutritional yeast, garlic powder, and onion powder until the walnut pieces are fairly uniform. Careful not to overprocess or else it'll turn into nut butter. Transfer to a plate for dipping.
- In a small bowl, combine dijon mustard and mayo. Spread a thin layer of the mixture on one side of the tofu to act as a glue, then dip into the walnut mixture. Spread mayo onto the other side then dip again. Spread out over a lined baking sheet and bake for 20 minutes, flip, then bake for another 15-20 minutes until golden.
- Serve on a bed of the cooked quinoa =) Enjoy!
Notes
*To press the tofu, use a double layer of paper towel to soak up the water above and below the tofu. Press between two flat surfaces like cutting boards and place heavy objects like cans of beans or a cast iron skillet on top. Let drain for 30 minutes or more to encourage the tofu to soak up marinades better =)