Almond Crusted Tofu with Roasted Red Pepper Sauce
If stir-frying is your go-to method of cooking tofu, it’s time to switch it up and try this delicately flavored, crispy-crunchy method of preparing tofu. Amazing dipped in your favorite sauces!
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.
Almond Crusted Tofu with Roasted Red Pepper Sauce
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 tofu in half lengthwise and widthwise, then diagonally. 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.
Adapted from Good Things Grow
