Among dozens of tofu recipes, this one will delight you with its delicate combination of rosemary and almond flavor and ease of preparation.
Ingredients:
* 1,350 g of solid tofu, cut into 8 slices 1/2 cup raw almonds * 2 tablespoons fresh rosemary * 1/2 cup breadcrumbs * 1 teaspoon lemon zest * 1/2 tsp salt * 1/4 teaspoon garlic powder * 1/4 teaspoon black pepper 1/2 cup flour * 1 cup of skimmed coconut milk (or any other vegetable milk) * lemon slices for serving
Cooking method:
1. Preheat oven to 200 ° C. Cover the baking sheet with parchment paper.
2. Grind the almonds and rosemary with a knife or blender to a fine crumb. Add the breadcrumbs, lemon zest, salt, garlic powder, black pepper and mix.
3. Take 3 medium tanks. Add flour to the first container. Pour coconut milk into the second container. Fill the third container with the almond-rosemary mixture.
4. Now take a piece of tofu and roll it in flour. Shake off excess, and then dip this piece of tofu in coconut milk. Finally, wrap this whole piece of tofu in a mixture of almond and rosemary.
5. Place the tofu on parchment paper and repeat with the remaining slices.6. Bake in the oven for 18-25 minutes until the crust becomes golden and crispy. Serve the tofu hot and with a slice of lemon.
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