Most of the time when I make tofu, it is coated in some kind of Asian-inspired sauce like sweet chili or teriyaki. I decided to mix it up and make a recipe that I used to make with chicken, long ago (Ew). The result? This is now my FAVORITE tofu recipe!
The tofu is breaded in a gluten-free almond crust and seasoned perfectly with lemon pepper. This protein-rich tofu recipe is juicy on the inside with a delightful crunchy flavorful coating. Almond crusted lemon pepper tofu makes a perfect vegan main that pairs great with a side of rice or quinoa with steamed veggies. This vegan tofu is also awesome on a bed of fresh lettuce & greens to make a filling salad and a Paleo-friendly vegan meal.
To make the lemon pepper almond crust for the tofu, all you need is a blender or food processor. If you don’t have one, I suggest you get one. There are many affordable food processors, like this one that I have (even though I used my blender for these photos). All you need to do is blend almonds, lemon pepper, and a few other seasonings to make a tasty textured crust for the tofu.
The crust requires 2 coatings, like most breadings. The first coat is a mix of blanched almond flour (or any gluten-free flour) and chicken-less vegetable broth. I made a broth using this No-Chicken vegetable bouillon paste. Although, any vegetable broth will work. This layer gives the tofu a bit of flavor and moisture.
The second coating is the almond and lemon pepper mixture. This coating gives the tofu a satisfying texture, tons of flavor, and some healthy plant-based fats too!
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Once the tofu is coated, place it in the oven at 400 degrees Fahrenheit for 20 minutes. And, voila! You’ve got yourself an easy and tasty vegan meal. You’re welcome =]
I always line a baking pan with a silicone baking sheet no matter what recipe I am baking in the oven. This works amazing to make sure nothing sticks to the pan. If you don’t have one, make sure to lightly oil the pan.
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Almond Crusted Lemon Pepper Tofu
Crispy and crunchy crusted tofu perfectly seasoned with lemon pepper makes a perfect vegan main for a healthy dinner. Serve with rice or quinoa with greens or on top of a fresh salad. This will be your new favorite tofu recipe!
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- 1 cup raw almonds
- 2 TBSP nutritional yeast
- 2 tsp lemon pepper
- 1 tsp garlic powder
- 1/2 tsp lemon zest
- 1 TBSP lemon juice
- 3/4 cup blanched almond flour
- 1 TBSP flaxmeal
- 1 cup No-Chicken vegetable broth
- 1 block (16 oz) super extra firm tofu, cut into 1/2-inch slices
Preheat the oven to 400 degrees Fahrenheit.
To a food processor or blender, add the almonds, nutritional yeast, lemon pepper, garlic powder, lemon zest, and lemon juice. Pulse until well combined and the almonds are all ground into small pieces. Transfer to a shallow bowl.
In a medium bowl, whisk together the almond flour, flaxmeal, and vegetable broth.
Coat each tofu slice in the broth mixture, then coat in the almond mixture and place on a lined or oiled baking sheet. When coating with the almond mixture, you may need to press it onto the tofu to make sure it is evenly coated.
Bake for 20 minutes, until slightly golden and firm.
I hope you enjoyed this easy vegan tofu recipe! If you try it, let me know in the comments below =]
Hi new vegan here!! Would this be something that could be prepped and then frozen?
I have not tried to freeze these yet. But if you would like to freeze it, I recommend baking to re-heat. If you microwave, then the breading will be soft instead of crispy.