Tofu flavored with marinade and made crunchy with seeds, then baked into a delicious, healthy main course.
Yield: 4 servings
Time: 30 minutes hands-on, plus time to marinate and cook
Tools
- 11 x 7-inch baking dish
- fork
- small bowl
- whisk
- cookie sheet
- silicone baking mat parchment paper
- wide shallow bowl or plate
Ingredients
- 1 pound firm tofu, pressed, or tempeh
- 2 T soy sauce
- 1½ T nutritional yeast, divided
- 2 cloves garlic, minced
- 1 T balsamic vinegar
- 1 T maple syrup or agave
- 1 T Dijon mustard
- 1 T sesame oil
- 5 T sesame seeds
- 5 T hemp seeds
- 2½ T chia seeds
Directions
Slice the tofu into eight pieces, then arrange in single layer in the baking dish. Poke all over with the form, flip each piece, and poke the other side.
Combine soy sauce, ½ T nutritional yeast, garlic, vinegar, syrup, mustard, and oil in the bowl and whisk. Pour over the tofu and flip each piece, making sure they’re all coated.
Refrigerate for 1-4 hours while the tofu marinates.
Preheat oven to 425. Line the cookie sheet with the baking mat.
Place remaining T nutritional yeast in the shallow bowl with all the seeds and mix well.
Take a piece of tofu, shake gently so there’s no marinade dripping from it, and press into the seed mixture. Flip and coat the other side, then place on the cookie sheet / baking mat. Repeat with the rest of the tofu.
Bake 20 minutes, flip, and bake another 15-20, until golden and fragrant.
Serve hot or at room temperature.
Notes
Adapted from the recipe for “Seed-Crusted Tofu Cutlets” in Chia: Using the Ancient Superfood.
Buy it:
Help
Abbreviations | Conversions | Cooking tips
