Cast Iron

Baked or Pan-Fried Almond-Crusted Tofu Triangles

April  4, 2016
Photo by Bobbi Lin
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
Ingredients
  • 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
In This Recipe
Directions
  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.

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Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.