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February 7, 2012

Almond-Crusted Tofu with Roasted Garlic and Fennel Puree

Spork Foods

  • Complex flavors and a variety of textures make this a special entree. Michelle Riley/HSUS

Serves 4

Roasted Garlic and Fennel Purée

2 bulbs fennel, large dice
2 tablespoons brown rice syrup
1/2 teaspoon sea salt, or to taste
1/4 teaspoon finely ground black pepper
1 bulb garlic, base sliced off
1/2 cup unsalted cashews
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/2 cup unsweetened almond milk or soymilk creamer

Tofu and Marinade

1 package extra firm organic tofu
2 tablespoons neutral-tasting oil like safflower or refined coconut oil, divided
2 tablespoons lemon juice
2 tablespoons brown rice syrup
1 teaspoon herbs de Provence
6 leaves fresh basil, thinly sliced, plus extra for garnish
1/2 teaspoon sea salt
1/4 teaspoon finely ground black pepper

Coating

1 cup almond meal or almond flour*
1/2 teaspoon sea salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon herbs de Provence
1/2 teaspoon garlic powder

 

Preheat oven to 375 F (190 C).

Place the diced fennel on a baking sheet and coat with the oil, brown rice syrup, sea salt, and black pepper. Add the garlic bulb to the baking sheet, cut side down. Roast for 30 minutes or until well browned.

Transfer the cooked fennel, 4-5 cloves of roasted garlic, sea salt and pepper, cashews, vinegar, olive oil, and almond milk or soy creamer to a high-powered blender or food processor. Process until smooth and uniform.

Cut the tofu into slices 1/2 inch thick. Place in a large bowl and add 1 tablespoon oil, the lemon juice, brown rice syrup, herbs de Provence, basil, sea salt, and pepper. Set aside to marinate for about 15 minutes.

In a large, shallow bowl, combine the almond meal or flour, sea salt, pepper, herbs de Provence, and garlic powder. Coat the tofu in the mixture.

Preheat a large sauté pan over medium heat and add the remaining oil. Add each slice of tofu to the heated sauté pan. Sauté 3-4 minutes on each side until well browned.

To serve, place a piece of the warm almond-crusted tofu over a dollop of the puree and top with basil.

© Spork Foods, 2010

*Bob's Red Mill is a brand to try, or you can grind almonds yourself in a coffee or spice grinder.

Recipe courtesy of Jenny Engel and Heather Goldberg of Spork Foods, which includes online cooking classes and a new cookbook, Spork-Fed.

Nutrition

All figures are per serving (assumes four servings).

Calories: 576
Fat: 36 g
Carbs: 161 g
Fiber: 7 g
Protein: 22 g
Sodium: 985 mg

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