Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
Wrap the tofu in paper towels and a clean kitchen cloth and place on a plate. Place a heavy pan on top and press out the excess liquid for 15 to 20 minutes. This will ensure that the texture is firm. Once it’s pressed, cut the tofu into 2-inch cubes.
Grind the roasted almonds in a food processor until they resemble the texture of the Panko breadcrumbs, approximately 30 seconds. Place the almonds in a shallow bowl and mix with the Panko, oregano, sage, rosemary, coarse sugar, and salt and pepper until completely combined.
Put the flour in a shallow bowl.
Pour the almond milk in a shallow bowl and whisk in the Almond Extract until combined.
Dip the cubed tofu, one piece at a time, in the flour. Make sure to coat all sides. Then dip in the almond milk. Now dip in the almond and Panko breadcrumb mixture. Press the almond mixture into the tofu for a thick coating. Place on the baking sheet. Repeat with the remaining cubes of tofu.
Bake the crusted tofu for 10 minutes, then flip each piece and bake for another 10 minutes. Flip one more time and bake for another 10 minutes, or until all sides are golden brown and crisp.
Serve with the dip.
Soak the cashews in boiling water for at least 4 hours. Soaking overnight will ensure optimal results.
Drain and rinse the cashews and put in the blender. Blend on a high speed for 2 minutes, scrape the sides occasionally, or until the nuts are smooth and creamy. You shouldn’t see be able to detect any solid pieces. Drain and rinse the beans and place in the blender with the cashews, and add the ginger, salt, oregano, rosemary, Lemon Extract and black pepper. Blend on a high speed for 1 minute, or until the dip is smooth and creamy. Adjust the salt and lemon if you want a bolder flavor.
For best results, soak the cashews overnight if you don’t have a high-powered blender.
Recipe by Veganosity
Preheat oven to 204°C and line a rimmed baking sheet with parchment paper.
Wrap the tofu in paper towels and a clean kitchen cloth and place on a plate. Place a heavy pan on top and press out the excess liquid for 15 to 20 minutes. This will ensure that the texture is firm. Once it’s pressed, cut the tofu into 5-cm cubes.
Grind the roasted almonds in a food processor until they resemble the texture of the Panko breadcrumbs, approximately 30 seconds. Place the almonds in a shallow bowl and mix with the Panko, oregano, sage, rosemary, coarse sugar, and salt and pepper until completely combined.
Put the flour in a shallow bowl.
Pour the almond milk in a shallow bowl and whisk in the Almond Extract until combined.
Dip the cubed tofu, one piece at a time, in the flour. Make sure to coat all sides. Then dip in the almond milk. Now dip in the almond and Panko breadcrumb mixture. Press the almond mixture into the tofu for a thick coating. Place on the baking sheet. Repeat with the remaining cubes of tofu.
Bake the crusted tofu for 10 minutes, then flip each piece and bake for another 10 minutes. Flip one more time and bake for another 10 minutes, or until all sides are golden brown and crisp.
Serve with the dip.
Soak the cashews in boiling water for at least 4 hours. Soaking overnight will ensure optimal results.
Drain and rinse the cashews and put in the blender. Blend on a high speed for 2 minutes, scrape the sides occasionally, or until the nuts are smooth and creamy. You shouldn’t see be able to detect any solid pieces. Drain and rinse the beans and place in the blender with the cashews, and add the ginger, salt, oregano, rosemary, Lemon Extract and black pepper. Blend on a high speed for 1 minute, or until the dip is smooth and creamy. Adjust the salt and lemon if you want a bolder flavor.
For best results, soak the cashews overnight if you don’t have a high-powered blender.
Recipe by Veganosity
Pure Almond Extract
Pure Lemon Extract
