Looking for a way to get crispy, warm tofu without having to deep fry it in oil? This recipe for basil crusted tofu forgoes oil by baking instead of pan frying or deep frying. The grain-free crust is made from a mixture of nuts, seeds, dried basil, and dried oregano. The tofu goes really well on sandwiches, on salads, in wraps, and as a snack on its own.
Baked Basil and Almond-Crusted Tofu [Vegan, Grain-Free, Oil-Free]
- 1 package extra firm tofu
- 2 tablespoons raw almonds
- 2 tablespoons raw cashews
- 2 tablespoons sesame seeds
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic granules
- 1/2 teaspoon salt
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Take the block of tofu out of the package and rinse with water.
Next you want to extract as much liquid out of the tofu as possible. If you have a tofu press, feel free to use that. Otherwise, place the block of tofu on a plate and carefully stack some plates on top of it. Make sure the plates are heavy enough to press liquid out of the tofu. Let it set like this for about 20 minutes. When most of the liquid has been extracted, discard the liquid and place the tofu on a cutting board.
Cut the tofu into thin slabs. You can make them any size in length you want, just make sure they are at least 1/2-inch or so thick. You should be able to get about 9 slabs out of one package of tofu.
Make the Basil Crust Mixture by placing the almonds, cashews, sesame seeds, basil, oregano, garlic granules, and salt into your food processor and processing until the mixture resembles breadcrumbs. Transfer the mixture to a plate.
One by one, press each piece of tofu into the mixture, on all sides and on the edges, pressing down so that the mixture sticks to the tofu as best it can. Place each piece of tofu onto the baking sheet, until all 9 pieces are done.
Place in the oven and bake for 20 minutes. Take out of the oven, flip over each piece of tofu and bake for an additional 10-20 minutes, until the tofu is golden brown.