Tofu covered in breadcrumbs, pecans, pine nuts, and sage? Yes, please! This breaded tofu recipe is a great addition to a wholesome meal.
When you’re craving that “meat/starch/veggie” type of meal, this baked and breaded tofu has your name all over it!
It’s easy to make and it’s the perfect substitution for meat in a balanced meal. Pair with steamed veggies and mashed potatoes for the ultimate comfort dish.
There are SO many ways to prepare tofu – baked, stir-fried, and even crumbed in a tofu scramble to name a few. When done right, tofu is delicious and has a neutral taste on its own, making it very versatile in all types of recipes.
Ingredients for savory baked tofu
- Pine nuts
- Lemon zest
- Lemon juice
- Dijon mustard
- Salt and pepper
How to press tofu
To avoid soggy tofu, most recipes require some pressing. You can go out and get yourself a tofu press, or makeshift one with kitchen supplied you already have!
- Wrap tofu with a kitchen towel or paper towels
- Place wrapped tofu on a plate
- Place a plate upside-down on top of the tofu
- Place a heavy object (I use the base of my blender) on top of the plate
- Let sit for at least 20 minutes
How to make breading for tofu
- Combine the pecans, pine nuts, garlic, shallots, and sage to your food processor
- Add breadcrumbs, lemon zest, and salt and pulse until combined
How to make breaded tofu
- Once the tofu is pressed and the breading is made, combine the mustard with some lemon juice in a bowl. Now you have your “work stations”.
- Take each tofu slice and brush them with the mustard mixture
- Dip in the breading and press to make sure it sticks to all sides
- Transfer the tofu slices to a lined baking sheet
Tip: To prevent your hands from getting messy, use one hand for dipping in the mustard and your other hand for pressing in the breadcrumbs.
How to reheat and store leftovers
Leftovers are best heated up in the oven so they stay crispy. I tend to go the lazy route and microwave the leftovers and they still taste delicious!
Leftovers keep in the fridge for about 1 week. I wouldn’t recommend freezing the leftover breaded tofu.
This breaded tofu recipe is a favorite of mine because it is oil-free and is a perfect vegetarian substitute for those of you who are meat/carb/veggie type of dinner people. I love pairing it with quinoa or mashed potatoes and steamed vegetables, or alternatively, just on top of a bed of greens.
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Nut-Crusted Savory Breaded Tofu
- 1 block extra firm tofu
- 1/2 cup raw pecans
- 1/4 cup raw pine nuts
- 1 small shallot cut into quarters
- 2 garlic cloves
- 1 teaspoon fresh sage chopped (can substitute with any fresh herb)
- 1/2 cup breadcrumbs (plain or whole wheat)
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1+1/2 Tablespoons dijon mustard
- 1+1/2 Tablespoons lemon juice
- Preheat oven to 375 degrees Fahrenheit.
- Press the tofu: Wrap tofu in paper towels or kitchen towel and sandwich between two plates. Place a heavy object on top and let sit for 20-30 minutes. Cut into 6-7 slices and set aside.
- Add pecans, pine nuts, shallot, garlic, and sage to the food processor and blend until nuts are in small pieces.
- Add breadcrumbs, lemon zest, salt, and pepper. Pulse until combined.
- Pour mixture into shallow pan and add breadcrumbs, lemon, zest, salt, and pepper. Mix well.
- In a small bowl, combine dijon mustard and lemon juice.
- Brush one tofu slice in mustard ensuring all sides have a light coat. Transfer to the baking dish with breadcrumbs and press tofu on all sides to make sure breaking sticks.
- Transfer to baking sheet. Repeat with all the tofu slices.
- Bake for 20 minutes. Carefully flip and bake for an additional 10 minutes.
- Remove from oven and let cool. Leftovers keep for 5-7 days.
Tofu recipe was loosely adapted from Health Magazine.
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