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Baked tofu in rosemary and almond crumb

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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