I love tofu, but in the past could never really get any of my recipes to turn out well. I wanted extra firm tofu, and always relied on the Nasoya brand for my recipes. Not to hate on Nasoya tofu, but I do kind of... hate it.
This past year, however, I went out on a limb and tried a new brand that I saw at Whole Foods that I hadn't tried yet. I had always shopped at Meijer (when I lived in Michigan) and since moving to Chicago have been lucky enough to live near a Whole Foods. I tried the West Soy brand tofu and I love it! It's great for holding its own in marinade, because, well... sometimes I forget I have tofu marinating in the fridge... for 4 days.
So now that I've found a brand that I'm fond of, I've been trying out a ton of tofu recipes. Here is one of them, which I found over at A Profound Hatred of Meat.
In all honesty, this is one of THE BEST recipes I have tried for tofu. The almond crumble is slightly salty, rich and has melt-in-your-mouth crumbly texture that goes well with the maple syrup-y sweetness. Add a little kick from some cayenne and zing from the dijon mustard and you're seriously good to go!
- 1 package extra-firm tofu (14 oz. = 397g)
- 1 cup maple syrup
- 2 Tbsp. dijon mustard
- 1 tsp. cayenne (or red pepper flakes)
- 1 tsp. sea salt
- 2 Tbsp. extra virgin olive oil
- Combine all ingredients (except the oil) and marinate the tofu for at least one hour. I actually left mine for about 3 days in the fridge! I put my tofu (sliced) into a freezer ziploc bag and pour the marinade in. (RESERVE MARINADE!)
|2. Heat oil on med-high in a pan and place slices of tofu in. Sear both sides of tofu until golden brown.|
Now, Preheat oven to 350F.
3. Make almond crumble:
- 1 cup almonds, coarsely chopped
- 1/2 cup quick cooking GF oats
- 1/4 cup brown rice flour
- 2 tsp. rosemary
- 1 tsp. sea salt
- 2 Tbsp. olive oil
- 2 Tbsp. maple syrup