Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
14ozpkg. extra firm tofu, drained
½cupalmond flour
½cupuncooked quinoa
1 ¼tbspgarlic powder
2tbspfinely chopped fresh basil
1tbspfinely chopped fresh Italian (flat-leaf) parsley
1tbsplemon zest
2egg 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
14ozpkg. extra firm tofu, drained
½cupalmond flour
½cupuncooked quinoa
1 ¼tbspgarlic powder
2tbspfinely chopped fresh basil
1tbspfinely chopped fresh Italian (flat-leaf) parsley
1tbsplemon zest
2egg 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.
* 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.
