📝 About This Recipe
This sophisticated plant-based entree transforms humble extra-firm tofu into a gourmet masterpiece featuring a buttery, protein-rich almond crust. By combining finely ground almonds with smoked paprika and nutritional yeast, we create a crunchy exterior that contrasts beautifully with the silky, pressed tofu interior. It is an elegant, heart-healthy alternative to traditional breaded cutlets, finished with a bright herb oil that cuts through the richness of the nuts.
🥗 Ingredients
The Tofu
- 28 ounces Extra-firm tofu (two 14oz blocks, pressed for at least 30 minutes)
- 2 tablespoons Soy sauce or Tamari (for marinating)
- 1 teaspoon Garlic powder
The Almond Crust
- 1.5 cups Raw almonds (pulsed into a coarse meal)
- 3 tablespoons Nutritional yeast (adds a savory, cheesy depth)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Binding Station
- 1/2 cup All-purpose flour (or chickpea flour for gluten-free)
- 1/2 cup Unsweetened almond milk
- 1 tablespoon Dijon mustard (whisked into the milk)
Searing and Garnish
- 3-4 tablespoons Extra virgin olive oil (for pan-frying)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Drain the tofu blocks and wrap them in a clean kitchen towel or paper towels. Place a heavy skillet or books on top to press out excess moisture for 30 minutes; this is crucial for a firm texture.
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2
Slice each pressed tofu block into four even slabs (roughly 3/4-inch thick). You can also cut them into triangles for a more artistic presentation.
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3
In a shallow dish, whisk together the soy sauce and garlic powder. Lightly brush both sides of the tofu slabs with this mixture and let them sit for 5 minutes to absorb the flavor.
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4
Prepare your dredging station with three shallow bowls. Bowl 1: Flour. Bowl 2: Almond milk whisked with Dijon mustard. Bowl 3: Pulsed almonds mixed with nutritional yeast, smoked paprika, oregano, salt, and pepper.
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5
Dredge a tofu slab in the flour, shaking off any excess. It should have a very thin, even coating.
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6
Dip the floured tofu into the almond milk mixture, ensuring all sides are wet.
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7
Place the tofu into the almond meal mixture. Press down firmly so the nuts adhere to the surface, flipping to coat all sides and edges. Repeat with all slabs.
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8
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat. Wait until the oil shimmers before adding the tofu.
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9
Carefully place 3-4 tofu slabs in the pan, being careful not to crowd them. Fry for 4-5 minutes on the first side until the almond crust is deep golden brown and fragrant.
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10
Carefully flip the tofu using a wide spatula. Add another tablespoon of oil if the pan looks dry, as the almonds will absorb some of the fat. Fry for another 4 minutes.
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11
Use tongs to briefly sear the thin edges of the tofu for 30 seconds each to ensure a uniform crunch.
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12
Transfer the cooked tofu to a wire rack (rather than a paper towel) to prevent the bottom from steaming and becoming soggy.
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13
Garnish with fresh parsley and a final sprinkle of sea salt while still hot.
💡 Chef's Tips
Press your tofu thoroughly; the less water inside, the better the crust will stick and the 'meatier' the texture will be. When pulsing almonds in a food processor, stop before they turn into almond butter—you want a mix of fine meal and tiny crunchy bits. If the crust browns too quickly, lower the heat immediately; almonds have high oil content and can burn and turn bitter if the flame is too high. For a gluten-free version, substitute the all-purpose flour with chickpea flour or cornstarch. To keep the first batch warm while finishing the second, place them on a baking sheet in a 200°F (95°C) oven.
🍽️ Serving Suggestions
Serve alongside a bed of lemon-zested quinoa or wild rice to complement the nutty flavors. Pair with blanched asparagus or roasted broccolini drizzled with balsamic glaze. A chilled glass of Sauvignon Blanc or a crisp Pinot Grigio cuts through the richness of the almond crust beautifully. Drizzle with a spicy tahini dressing or a simple squeeze of charred lemon for extra acidity. Serve over a massaged kale salad with cranberries and a cider vinaigrette.