Lemon, Macadamia and Rosemary Breaded Tofu
How do you make baked breaded tofu?
Chop almonds and mix them with breadcrumbs, lemon zest, rosemary and oil. Prepare a runny batter by whisking flour with water. Dry the tofu slices, dip them first in the liquid mixture and then in the aromatic breading. Bake at 200°C for 25 minutes until golden and crispy.
A delicious and refreshing way to enjoy tofu; with just a few steps, we can savor it crispy and flavorful, while the lemon adds a touch of freshness that is definitely worth trying.
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Servings: Serves 4-6
Ingredients
- 625 g plain tofu
- 120 g whole almonds
- 100 g breadcrumbs
- A sprig of fresh rosemary or 1 tablespoon dried rosemary
- 160 g type 2 wheat flour or chickpea flour
- 240 ml water
- Zest of two organic lemons
- Extra virgin olive oil
Instructions
Start by finely chopping the rosemary with a knife.
Cut the tofu into slices about 7-8 mm thick.
Place each tofu slice on kitchen paper towels to remove as much water as possible. Set aside.
Chop the almonds in a blender or food processor.
You should end up with a coarse almond meal.
To this meal, add the breadcrumbs, grated lemon zest, two tablespoons of extra virgin olive oil, rosemary, pepper and salt to taste. Keep everything in the processor and pulse for a few seconds at a time so it does not overheat.
Continue until the breading mixture is well combined.
Place the flour in a bowl and add the water little by little, stirring constantly to prevent lumps, until you have a runny batter.
Now that all the ingredients are ready, take the tofu slices one by one and dip each one first into the runny batter.
Then coat it in the breading mixture.
Preheat the oven to 200°C (395°F). Place each breaded slice on a baking tray lined with parchment paper. Repeat this process until all the tofu slices are coated.
Bake for 25 minutes, until the breading looks golden. Remove from the oven and enjoy piping hot, served with your favorite vegetables. Note: You can store the breaded slices in the refrigerator in a covered container for 2-3 days. They are also delicious cold for a picnic.
Enjoy your meal!
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- 625 g plain tofu
- 120 g whole almonds
- 100 g breadcrumbs
- A sprig of fresh rosemary or 1 tablespoon dried rosemary
- 160 g type 2 wheat flour or chickpea flour
- 240 ml water
- Zest of two organic lemons
- Extra virgin olive oil