Christmas Tofu features crispy breaded tofu, made with seasonal herbs and a tangy mustard sauce. Baked Hazelnut Crusted Tofu is a tasty vegan Christmas dish!
This recipe is extra special to me because it's based off a recipe my family almost always makes at Christmas and Easter - hazelnut crusted rack of lamb.
Of course, I made a tofu version. But the recipe has all the same flavors as the original.
Why this recipe is so good:
Nutty crust. The original recipe includes coarse ground hazelnuts. To help keep the breading on the tofu, I opted for a finer grind and a mix of nuts and breadcrumbs. Either way, the hazelnut flavor really shines through.
Tangy sauce. I wouldn't think to serve a hazelnut recipe with a mustard sauce. But let me tell you, the sauce makes all the difference. The mustard sauce is bright and tangy. And with whole mustard seeds and diced shallots, it adds tons of texture.
Worthy of Christmas. While you can of course make this on any occasion, this tofu has the flavors worthy of a Christmas feast. It's elevated, with a variety of flavors that come together for a delicious main dish!
Jump to:
Why I love this Christmas Tofu
- Dietary needs - this dish is vegan, gluten-free, dairy-free, oil-free, and sugar free
- High protein - tofu is packed with plant-based protein!
- Minimal prep time - it literally takes 10 minutes to prep the tofu and get it in the oven
- Crispy, crunchy, delicious - everything you want in a good tofu recipe!
- Christmas worthy flavors - nutty hazelnuts and a tangy mustard sauce. Elevated and delicious!
- Oil-Free Tofu - you can pan-fry the tofu in oil if you want, but this tofu is delicious baked in the oven without any oil
Ingredient Notes & Substitutions
Tofu Ingredients
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. Personally, I love the soft texture of the extra firm in this recipe.
- Cornstarch: cornstarch helps to give an extra crunch
- Non-Dairy Milk: any unsweetened non-dairy milk will work
- Ground Hazelnuts: blend up hazelnuts in a food processor or spice grinder, until they form a fine crumb. Hazelnuts add such a delicious nuttiness to the breading, they are worth this extra step! If you don't have a food processor or spice grinder, you can use a coarse almond flour or more breadcrumbs.
- Breadcrumbs: gluten-free or regular breadcrumbs work here. Check to make sure the one you buy is vegan!
- Fresh Rosemary: you can sub dried rosemary - use ½ teaspoon.
- Salt & Black Pepper
Mustard Vinaigrette Ingredients
- Mustard Seeds: buying whole mustard seeds is worth it for this recipe. You can find them in the spice aisle at most grocery stores
- Shallots: if you can't find shallots use a small sweet onion
- Garlic
- Red Wine Vinegar: red wine vinegar has a more mild flavor than other vinegars. If you need to sub, use white wine vinegar. Avoid apple cider vinegar or straight white vinegar.
- Water: I used water instead of oil!
- Dijon Mustard
- Maple Syrup: for sweetness, to balance out the acid. If not vegan, you could sub honey.
- Fresh Rosemary: I highly recommend using fresh rosemary for the sauce. Dried will be okay if needed - use about ¼ teaspoon
- Salt & Black Pepper
Step-By-Step Instructions
Step 1. Preheat the oven to 375°F
Step 2. Place the cornstarch in a shallow bowl. Set aside.
Step 3. Whisk the non-dairy milk and mustard in a second shallow bowl. Set aside next to the cornstarch.
Step 4. Mix the breadcrumbs, hazelnuts, rosemary, salt, and pepper in a third shallow bowl. Set aside next to the other two bowls.
Step 5. Cut each block of tofu into 4 rectangles by slicing the block in half across the middle and then cutting each rectangle in half height-wise.
Step 6. Coat each piece of tofu in the cornstarch, then non-dairy milk, then breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
Step 7. Arrange on the prepared baking sheet and bake for 40 minutes, flipping halfway through.
Step 8. Meanwhile, in a small bowl, whisk the sauce ingredients.
Step 9. When the tofu is cooked, drizzle each cutlet with the vinaigrette. Enjoy!
FAQ & Expert Tips
When using extra firm tofu, I prefer making this recipe with tofu that hasn't been pressed - it has a lighter texture that compliments the heavier texture of the breadcrumbs.
You definitely can press the tofu if you want.
Or you can use a super firm tofu that doesn't require any pressing.
I often use gluten-free breadcrumbs when breading tofu - they sub 1:1 for regular. When purchasing gf breadcrumbs, check the ingredient list. Some gluten-free breadcrumbs contain eggs!
To avoid making a complete mess, use the wet-hand dry-hand method when coating your tofu. Use one hand to pick up the uncoated tofu and dip it in cornstarch and milk. Transfer it to the breadcrumb mixture then use the other hand to coat in breadcrumbs. Keeping one hand "dry" and the other "wet".
Store the tofu the refrigerator. Leftovers will last in the fridge for 5-7 days.
For the crispiest results when reheating tofu, place back in the oven at 350°F or an air fryer at 300°F and heat for a few minutes until warm. Otherwise, just microwave!
Recipe Prayer
Thank you God for this nourishing meal. Thank you for the food on this table, allow it to fuel and fill our bodies to do Your work. Amen.
More vegan Christmas recipes
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📖 Recipe
Christmas Tofu
Ingredients
Tofu
- 2 16 Ounce Blocks Super Firm or Extra Firm Tofu
- ¾ Cup Cornstarch
- ¾ Cup Non-Dairy Milk
- 2 Tablespoons Dijon Mustard
- ½ Cup Ground Hazelnuts*
- ½ Cup Breadcrumbs
- 1 Teaspoon Chopped Fresh Rosemary
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Mustard Vinaigrette
- ¼ Cup Mustard Seeds
- 2 Small Shallots minced
- 2 Cloves Garlic minced
- ¼ Cup Red Wine Vinegar
- ¼ Cup Water
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Chopped Fresh Rosemary
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Preheat the oven to 375°F
- Place the cornstarch in a shallow bowl. Set aside.
- Whisk the non-dairy milk and mustard in a second shallow bowl. Set aside next to the cornstarch.
- Mix the breadcrumbs, hazelnuts, rosemary, salt, and pepper in a third shallow bowl. Set aside next to the other two bowls.
- Cut each block of tofu into 4 rectangles by slicing the block in half across the middle and then cutting each rectangle in half height-wise.
- Coat each piece of tofu in the cornstarch, then non-dairy milk, then breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
- Arrange on the prepared baking sheet and bake for 40 minutes, flipping halfway through.
- Meanwhile, in a small bowl, whisk the sauce ingredients.
- When the tofu is cooked, drizzle each cutlet with the vinaigrette. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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