What inspired me to make almond crusted tofu? This past week when I flipped to a recipe for roasted red pepper and walnut pesto, I already had a different idea starting to form based on what I had in the fridge. A half empty jar of roasted red peppers from a few nights before, tofu, almonds, and a big bunch of cilantro I had just purchased.
I’m so use to using what I have on hand, that I didn’t want to head back out into the rain for another grocery run, so those ingredients would have to do.
Soon I had almonds in the food processor grinding down into a course meal to coat the tofu in. Then the last bit of roasted peppers went into the processor along with the cilantro, garlic, a bit of olive oil, and a pinch of salt. The result was not pesto, but a really lovely salsa-esque sauce.
I cooked up some black rice, made some of my favorite garlicky mixed greens and served the tofu with the red pepper sauce drizzled over the top. It was still a really amazing outcome.
Almond Crusted Tofu with Roasted Red Pepper Sauce
I used a jar of roasted red peppers in water, but you can also use fresh red bell peppers and roast them yourself. I served the tofu over black rice with a side of my favorite garlicky greens.
for the sauce:
- 6 oz. jar roasted red peppers in water, drained
- 2 garlic cloves
- big handful fresh cilantro, about a 1/4 cup packed
- 1 tablespoon olive oil
- pinch of sea salt
for the tofu:
- 6-8 oz. extra firm tofu, drained and pressed
- 1/2 cup raw almonds
- couple pinches sea salt
- couple pinches ground black pepper
- 1-2 tablespoons olive oil
For the sauce, place all the ingredients in a small food processor and blend until smooth, set aside.
Place the almonds in a food processor and blend until they become a coarse almond meal. Dump out into a shallow bowl and stir in the salt and black pepper.
Cut the the tofu in half lengthwise and widthwise, then diagonally (see images). Place a tofu triangle in the almond mixture and coat on all sides, repeat with each slice.
Heat a skillet (I used cast iron) over medium-high heat. Pour in enough oil just to coat the bottom of the pan.
Once the oil is hot, carefully place the tofu slices into the pan. Cook for 2 minutes or until golden brown without moving, then flip and cook for another 2 minutes.
Plate the tofu slices and pour the roasted red pepper sauce over the top, serve immediately.