Walnut crusted tofu
Walnut crusted tofu
285 cals, 13p, 5c, 23f (per meal)
  • Lemon juice
    1 tsp (5mL)
  • Garlic, diced
    2 clove(s) (6g)
  • Dijon mustard
    1 tbsp (15g)
  • Vegan mayonnaise
    2 tbsp (30g)
  • Walnuts
    1/3 cup, chopped (39g)
  • Firm tofu, drained
    8 oz (227g)
  • 1
    Preheat oven to 375 F (190 C). Place parchment paper on a baking sheet and set aside.
    2
    Slice tofu into roughly 2 ounce strips. Wrap strips in a clean towel and press excess water out.
    3
    Season tofu with salt/pepper to taste. Set aside.
    4
    In a small bowl, mix together the vegan mayo, dijon mustard, garlic, and lemon juice.
    5
    Using a spoon, take about half of the mayo mixture (reserving the other half for a dipping sauce) and spread it evenly over all of the tofu strips, leaving the bottoms bare.
    6
    Pat on chopped walnuts until all sides are evenly coated, also leaving the bottoms bare.
    7
    Place tofu on the baking sheet and bake for about 20 minutes until tofu is heated and walnuts are toasted.
    8
    Serve with remaining half of mayo mixture.
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