Are you a tofu person? I am very much a tofu person. I know that some people still think tofu is not so great or that it doesn’t taste like much or my favorite, that it doesn't taste like meat. And with that I say, well tofu isn’t meat so duh and yeah, it doesn't have a super powerful taste but it does taste good (especially really good fresh tofu) and tastes even better when you make it with tasty ingredients. But If you are a tofu person you already know that.
This tofu is good. I mean really really good. It is dredge and breaded in almonds and then baked until crispy., like a tofu nugget of sorts. I mixed mustard and vinegar into the dredge for some tang and added garlic and red pepper flakes to the almond coating to give it a bit more flavor but if you were feeling something different, say curry or Italian flavoring, well by all means, give it a go. I think the next time I make these (probably tonight) I am going to add a shit ton of cumin and chili powder and way more red pepper flakes. My stomach is rumbling already. And hopefully they will be to spicy for the mr so I don’t have to share. Its my craving. He can eat something else. Ha!
Now to the almond crusted tofu!
The stuff. A brick of firm tofu (which I have smooshed out a lot of liquid), whole almonds, and oats. Then there is flax meal, mustard, vinegar, almond milk, garlic powder, red pepper flakes, and salt and pepper.
Cutting up the tofu. Fist cut brick in half. Then turn each half on its side and cut into three equal pieces. flip back down each piece then can be cut into 4 triangles. And if you want to cut it up differently well then who am I to tell you otherwise.
Make the almond crust mixture. Almond and oats along with garlic powder, red pepper flakes, and sat and pepper go into the food processor and pulses utlil a crumbly. You don’t want it to fine but also not to chunky. Think bread crumb consistency.
Now make the dredge. Combine mustard, flax, vinegar, and plant milk in a wide shallow bowl until completely combined. Let it sit for a few minutes to really thicken.
Now you are all ready to go.
To coat the tofu just drag each piece through the wet mixture making sure it is evenly coated then drag with through the almond mixture.
Once all the pieces are crusted and on the baking sheet pop it into the hot oven and bake. 20ish minutes at first then flip eat piece and another 10ish minutes after that.
Baked and crispy.
Now you eat. Grab some dipping situations (I grabbed some guac and tomato sauce) and get at it.
So good.
-C
Almond Crusted Tofu
makes 24 pieces
1 brick firm or extra firm tofu
1/2 cup almonds
1/4 cup old fashion oats
1/2 teaspoon red pepper flakes
1 teaspoon garlic powder
1/2 cup warm plant milk
1 tablespoon apple cider vinegar
1 tablespoon mustard
1 tasblepoon ground flaxseed
salt and pepper
Preheat oven to 450
Remove tofu from package and gently press out as much liquid as you can. Cut the tofu brick in half then flip each piece onto it’s side and cut each half into 3 equal pieces. Flip back down and then cut each third into 4 triangles. Or just cut the tofu into 24 each sizes pieces of your choice. Set aside on a dry towel.
Make the dredge. Combine flax seed, mustard, vinegar, warm plant milk and a inch of salt and pepper in a shallow bowl until completely combined.
To make the almond crust place the almonds, oats, garlic powder, red pepper flakes and a good pinch of salt and pepper into a food processor and pulse for about a minute or so until the texture is a small crumb the consistency of semi fine bread crumbs. Pour into a shallow bowl.
When all parts are ready to go, line up the dredge, the almond mixture, and get a baking sheet ready with either a baking mate or a little oil to keep the tofu from sticking. Take each piece of tofu and dip it though the dredge making sure to evenly coat it and then lift it out and let the excess drip off. The drop the tofu into the almond mixture and gently toss flip ti coat each side. Place coated onto baking sheet.
Once all the tofu is coated place it into the hot oven.Bake for 20 minutes then flip each piece and bake for another 8-12 minutes or unit crispy.
Once baked, remove from oven, place on a plate and eat. Want something to dip it in? I recommend guacamole. and or tomato sauce. Mustard and hummus are also fantastic!
I usually base my meals on what I know I have for food in the house and what I know needs to be eaten. I was a little surprised when muling around in the freezer to find a block of extra firm tofu. (I don't remember buying). Maybe a tofu fairy left it in there for me, or maybe it has been in there for years and I just am now stumbling upon it. Either way, I found it and it had to be eaten. So I cooked it up, and I cooked it up nice and good.
This noodle dish is super easy to make and take only about a half hour. We start with extra firm tofu, a package of buckwheat soba noodle, a nice big broccoli crown, honey, fresh ginger, garlic and soy sauce. oil for pan and lime for a finish. Nothing fancy.
Dice the tofu into small cubes and place onto a clean dish towel and pat dry…It really helps the tofu suck in more flavor and become nice a and crispy.
Tofu get moved into a lightly oiled skillet, ready to go into a hot oven. Why baked instead of sautéed on the stove? I find that the tofu keeps it shape and crisps up better when baked. But do whatever you want….. But just bake it.
While the tofu is baking, make up the sauce. Grate about 2 tablespoons of fresh ginger and4 large cloves of garlic into a bowl. Whisk together with 2 tablespoons honey, 1/3 cup soy ( tamari or brags aminos works too) and 1/3 cup of warm water. Taste it, and if you think it needs more anything, add it. I actually used 6 cloves of garlic, but I really wanted a garlic packed sauce. 
After 15 ish minutes, give tofu a flip, then after about 25 minutes, the tofu should be nearly done. Remove from the oven and toss in the chopped broccoli and 1/3 cup of the sauce. Its a little watery but thats what you want, it will cook down in the oven. Now stick the skillet goes back into the oven and boil the soba noodle.
Another 10 minutes in the oven and the sauce starts to caramelize and the broccoli is cooked but still nice and crisp. Remove skillets from oven and toss in the cooked noodles and the rest of the dressing. Toss and toss and place on a plate, or a bowl, or if your into it, just eat out of the pan. (it happens)
