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–+ servings

Savoury Almond Crusted Tofu

Catherine BarclayCatherine Barclay
A crisp, protein‑rich favourite, Savoury Almond‑Crusted Tofu pairs extra‑firm tofu with a golden coating of ground almonds, nutritional yeast, garlic, and smoked paprika. Lightly moistened with plant milk, the crust bakes into a nutty, savoury shell that delivers crunch, warmth, and whole‑food simplicity — perfect for salads, bowls, or snacking straight from the tray.
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Course Main Course
Servings 4 servings

Ingredients
  

  • 1 block extra-firm tofu sliced into slabs
  • ½ cup ground almonds
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp unsweetened plant milk

Instructions
 

  • Preheat oven to 200℃ (400℉)
  • Pour the milk into a bowl that can take the size of the individual tofu easily.
  • In a second bowl combine the ground almond, nutritional yeast, garlic powder and smoked paprika.
  • Dip the sliced tofu slabs into the plant milk, then coat thoroughly in the seasoned ground almond mixture.
  • Lay out the coated tofu on a tray lined with a parchment sheet or silicone baking mat
  • Bake in the preheated oven for 25 minutes, flipping halfway through.
  • Serve warm from the oven.

Notes

The 4 most effective non‑stick tricks (WFPB‑friendly)

  • Use a silicone baking mat (best option). Almond coatings release cleanly from silicone because it flexes slightly as the tofu cools. This is the most reliable oil‑free method.
  • Pre‑heat the tray with the parchment already on it When the parchment is hot, the tofu’s coating sets faster and is less likely to fuse to the paper.
  • Bake on a wire rack placed over a tray Air circulates underneath, preventing sticking entirely and giving you a crisp underside.
  • Let the tofu cool 5–10 minutes before lifting Almond crusts firm as they cool. Trying to move them immediately is when tearing happens.

Extra tweaks that help

  • Lightly dust the parchment with almond meal A thin sprinkle creates a barrier without adding oil.
  • Avoid overly wet batter If your plant milk makes the coating very runny, add 1–2 tsp more ground almonds or nutritional yeast so the crust sets faster.
Keyword Almond, Fiber rich, Fibre rich, no oil, plant-based, salad, tofu, vegan, wfpb, wholefood
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