Cast Iron

Baked or Pan-Fried Almond-Crusted Tofu Triangles

April  4, 2016
4 Ratings
Photo by Bobbi Lin
  • Makes 4 servings
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

What You'll Need
  • 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
  1. If you'd like to bake the tofu, preheat your oven to 350° F.
  2. 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.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • rkidwell
  • Sharon
  • mjb
  • Gisele73

7 Reviews

rkidwell November 24, 2019
This looks great! Would you be able to share what these are served over?
Sharon July 3, 2016
To: mjb - pressing extracts flavorless liquid so flavorful marinade can be absorbed.
mjb July 3, 2016
So why press the tofu then marinate it in additional liquid.
Sarai February 14, 2024
Tofu is packed in water to keep it fresh and hence doesn’t have much flavor. You drain it of the water so that it could then soak up a marinade.
Gisele73 April 29, 2016
This was delicious and very easy. I did the pan-frying method. Definitely hits the fried-chyckin spot.
Sharon April 10, 2016
Tofu is such a wonderful and versatile food. It really deserves to be elevated out of the vegan/vegetarian/Asian category because it truly supersedes all of those. Seasoned, dredged in any number of grain or nut flours and pan fried, its toothsome texture adds a punch to just about any dish. And that's just one idea. I've even marinated it, smoked it over hickory and sauced it with fantastic results. I hope this recipe ignites imaginations and launches cooks into experimental mode. We haven't even begun to scratch the surface of the possibilities of cooking with tofu.
Danielle April 7, 2016
This looks delicious, especially paired with the pilaf. Have you shared the pilaf recipe before?