Everywhere you look now, it’s all about Gluten Free. A lot of vegan food can be “accidentally” gluten free, like this tofu dish. I am trying to cut down on carbs and make as many variations of tofu that my little brain can conjure! And on a budget to boot! Here’s what you’ll need, this is a single serving, as I am a lonely vegan;
- 1 half block of extra firm tofu
- 1/4 cup raw almonds
- dried basil
- dried oregano
- garlic powder
- black pepper
- soy milk
Press your tofu so it is good and dry, and preheat the oven to 400 degrees. Cut the block in half, then cut lengthwise. Dip the tofu pieces in soy milk so they are good and coated. I let mine sit a little in the Tupperware while I make the almond coating. Put 1/4 cup of almonds into a food processor or blender. I use the magic bullet blender. I did not measure the seasonings, this is really to taste! Make it how you want it! I like lots of oregano and black pepper. Pulse the mixture until it is fine crumbs, but not too long because you’ll eventually get almond butter!
Pour the mixture onto a plate and dredge the tofu in it, coating all sides evenly. Place on a baking sheet lined with aluminum foil for less mess. Bake it in the oven for about 20 minutes, then flip for another 15. Serve up with a side of your favorite veggie or if you’re feeling sassy, some cheesy smashed potatoes! I hooked mine up with a side of steamed broccoli with a nice coating or MANGO CHUTNEY aka my new obsession. Happy tofu-ing!