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Author Notes: If you've been looking for a way to get more texture and crispiness out of your tofu, this is the recipe for you. A crunchy almond coating makes these snack-worthy (but also main dish worthy) triangles stand up to baking or pan searing and emerge with a perfect crispy, slightly savory, slightly salty exterior. —Gena Hamshaw
Makes 4 servings
For the triangles:
- One 14- or 15-ounce block extra-firm tofu, pressed if possible to remove some moisture
- 1 tablespoon vegetable oil (if pan-frying)
- 1 cup commercial almond meal (like Bob's Red Mill) or homemade almond meal (simply grind a heaping cup of almonds to a fine meal in the food processor)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon sweet or smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
For the marinade:
- 1/3 cup water
- 2 tablespoons soy sauce or tamari
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons cornstarch or tapioca starch
- If you'd like to bake the tofu, preheat your oven to 350° F.
- To prepare the tofu, cut the block into four large cubes, and then cut each in half diagonally to create 8 triangles. Whisk the marinade ingredients together in a large bowl and add the tofu pieces. Cover and marinate for at least 2 hours and up to 8.
- Mix together the almond coating ingredients (from almond meal to garlic powder) in a mixing bowl. Coat each piece of tofu in the coating mixture. Transfer the tofu pieces to a parchment-lined baking sheet. Bake for 20 to 25 minutes, or until the pieces are golden brown, flipping once halfway through baking.
- Alternately, you can heat a tablespoon of vegetable oil in a large, cast-iron skillet. Add the tofu triangles and cook for 3 to 4 minutes on each side, or until golden brown.
- This recipe is a Community Pick!