Christmas Tofu

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 334

Author Elizabeth

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

*If you keep your nuts in the freezer like I do, let them come to room temperature before grinding them into crumbs. Or toast them in a pan for a few minutes on medium-low heat, until they are warm.

Nutrition