Recipe of the Week
Crispy Quinoa Baked Tofu

Category, , DifficultyIntermediate

Crispy Quinoa Baked Tofu

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 14 oz pkg. extra firm tofu, drained
 ½ cup almond flour
 ½ cup uncooked quinoa
 1 ¼ tbsp garlic powder
 2 tbsp finely chopped fresh basil
 1 tbsp finely chopped fresh Italian (flat-leaf) parsley
 1 tbsp lemon zest
 2 egg whites
 lemon wedges

1

Place tofu on a plate lined with paper towels. Cover with additional paper towels and another plate. Place an unopened 14-ounce can on top of plate. Let stand 20 minutes to drain. Remove tofu; cut crosswise into 1/4-inch slices. Set aside.

2

Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper. Coat parchment with nonstick cooking spray. In a shallow bowl combine almond flour, quinoa, garlic powder, basil, parsley and lemon zest. Place egg whites in another shallow bowl.

3

Dip tofu slices in egg whites, then roll in quinoa mixture, pressing gently to adhere. Place slices in a single layer on baking dish. Coat evenly with nonstick cooking spray. Bake 30 minutes or until tofu is crisp and browned, gently turning once halfway through baking. Transfer to a platter, and serve with lemon wedges.

20 minutes stand time extra Cook’s note: This recipe can also be prepared in a large nonstick skillet. Heat 1 tablespoon olive oil over medium heat. Add half the tofu slices; cook 3 to 4 minutes per side or until lightly browned. Transfer to a platter. Repeat with 1 additional tablespoon oil and remaining tofu slices. Cook’s note: The quinoa mixture can also be used to coat other proteins, such as chicken.

 

Ingredients

 14 oz pkg. extra firm tofu, drained
 ½ cup almond flour
 ½ cup uncooked quinoa
 1 ¼ tbsp garlic powder
 2 tbsp finely chopped fresh basil
 1 tbsp finely chopped fresh Italian (flat-leaf) parsley
 1 tbsp lemon zest
 2 egg whites
 lemon wedges

Directions

1

Place tofu on a plate lined with paper towels. Cover with additional paper towels and another plate. Place an unopened 14-ounce can on top of plate. Let stand 20 minutes to drain. Remove tofu; cut crosswise into 1/4-inch slices. Set aside.

2

Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper. Coat parchment with nonstick cooking spray. In a shallow bowl combine almond flour, quinoa, garlic powder, basil, parsley and lemon zest. Place egg whites in another shallow bowl.

3

Dip tofu slices in egg whites, then roll in quinoa mixture, pressing gently to adhere. Place slices in a single layer on baking dish. Coat evenly with nonstick cooking spray. Bake 30 minutes or until tofu is crisp and browned, gently turning once halfway through baking. Transfer to a platter, and serve with lemon wedges.

Notes

Crispy Quinoa Baked Tofu

Nutrition Facts

4 servings

Serving size

1


Amount per serving
Calories180
% Daily Value *
Total Fat 9g12%
Saturated Fat 1g5%
Cholesterol 0mg
Sodium 40mg2%
Total Carbohydrate 12g5%
Dietary Fiber 5g18%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.