ALMOND ROSEMARY LEMON CRUSTED TOFU #lemon #vegetable #tofu #dinner #vegan

Home from excursion and back to the crush… like truly, how about we crush a few almonds, rosemary, and lemon get-up-and-go and utilize that heavenly blend to cover tofu cuts, prepare them until brilliant delectability, and I present you Almond Rosemary Lemon Crusted Tofu. See what I did there? Better believe it, so smart.

I'm fixated on these firm, crunchy tofu cuts. These are the ideal healthy, flavorful principle. Luscious presented with a side of greens and a potato or absolutely debauched when cut and put on head of a plate of mixed greens. Include a crush of lemon, and oooeeee am I adoring this dish.

Presently, this formula is overly fun completely all alone, yet what's significantly increasingly fun is that this formula was a piece of a test!

Once in a while I like to collab with another astonishing veggie lover blogger and do a little formula secret box game. So for this formula, I combined up with Jasmine and Chris from Sweet Simple Vegan.

The test: together we picked 4 arbitrary fixings. I chose lemon and almond, and Jasmine and Chris chose rosemary and coconut, and from those 4 fixings, we each needed to make a formula.

Also try our recipe : DILL PICKLE HUMMUS #vegetarian #recipes #easy #cauliflower #mushroom

Ingredients :

• 1 block (350g) extra-firm or firm tofu drained, pressed*, and cut into 8 slices
• 1/2 cup raw almonds
• 2 tablespoons fresh rosemary (about 2 sprigs with stems removed)
• 1/2 cup bread crumbs (gluten-free if preferred)
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour (gluten-free if preferred)
• 1 cup full-fat coconut milk (or other non-dairy milk if preferred)
• lemon wedges for serving

Instructions :

1. Preheat your oven 400F (200C). Line a baking sheet with parchment paper.
2. To make the almond rosemary crust, add the almonds and rosemary to a food processor grind until the almonds are finely chopped but some larger chunks remain. Add the breadcrumbs, lemon zest, salt, garlic powder, and black pepper and pulse to combine. Alternatively, you can finely chop the almonds and rosemary with a knife, and then just mix everything together in a bowl.
3. Take 3 medium bowls. In the first bowl add the all-purpose flour. In the second bowl pour in the coconut milk. In the third bowl, pour in the almond rosemary mixture.
4. Now take a tofu slice and dredge the tofu in the flour. Shake off excess and then dip the floured tofu into the coconut milk. Finally, dip the coconut milk covered tofu into the almond rosemary mixture to coat. Place the coated tofu on the parchment paper and repeat with remaining slices until they are all coated. Bake 18 - 23 minutes until the crust is lightly golden and crispy. Serve hot with a wedge of lemon for squeezing.

Source : bit.ly/2BSpYly

Read more our recipe : The Best Sauteed Spinach #vegatarian #spinach #recipes #food #mushroom