Let’s be honest here, tofu is typically not on the top of the list when it comes to tasty food. It is often seen as a bland vegetarian source of protein. However, if you’re willing to give tofu another try, I promise this recipe will not disappoint. These little crispy strips taste more like chicken fingers than tofu!
Crispy 'Cheezy' Baked Tofu
Prep time
Total time
Author: Crystal - inspired by Eat 2 Run
Recipe type: Vegetarian Main
Cuisine: Vegan
Serves: 3
Ingredients
- 1 block organic extra firm tofu
- 1 cup nutritional yeast
- 1 tsp sea salt
- 1-2 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried basil
- 1 tsp oregano
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp turmeric
- ½-3/4 cup plain unsweetened almond milk
- ⅓-1/2 cup whole grain spelt flour
- 1 Tbsp coconut oil
- 1 Tbsp dijon mustard
- 1 Tbsp liquid honey
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Grease the parchment paper with 1 Tbsp coconut oil (this is important, otherwise the baked tofu will be a bit on the dry side).
- In a medium bowl, mix the nutritional yeast, salt, garlic powder, parsley, basil, oregano, paprika, cumin and turmeric together.
- Pour the milk into a separate small bowl by itself.
- In a 3rd bowl, place the flour by itself.
- Rinse the block of tofu. Slice it into about 18 slices (6 slices per serving).
- Dip each tofu slice into the flour. Coat thoroughly and shake off excess.
- Then dip each flour coated tofu slice into the milk.
- Finally, coat the flour and milk dipped tofu piece in the spice mixture and coat evenly. Place each slice on the greased parchment paper lined cookie sheet.
- Bake the tofu for 15 minutes. Flip and bake 15 minutes more, until golden.
- Dip the baked tofu in a mixture of 1 Tbsp stone ground mustard with 1 Tbsp liquid honey per person. Serve with sautéed veggies.
- **You may have leftover nutritional yeast & spice mixture left over. Consider repurposing this into roasted veggies or kale chips.
Notes
*Nutritional information includes the honey mustard dip
Nutrition Information
Serving size: ⅓ recipe Calories: 341 Fat: 13 g Carbohydrates: 35 g Sugar: 6 g Fiber: 8 g Protein: 26 g Cholesterol: 0 mg
I have to give credit where credit is deserved. The inspiration for this recipe came from the fabulous ladies at Eat 2 Run. I actually decided to try it for the first time prior to my marathon earlier this year. Normally this goes against the gold standard of sport nutrition (not trying anything new prior to race day), but luckily it worked to my advantage!
