Dinner, Lunch, Vegan
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Almond Crusted Tofu with Roasted Red Pepper Fusilli

Almond Crusted Tofu with Roasted Red Pepper Fusilli

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Almond Crusted Tofu:

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Ingredients for Almond Crusted Tofu:

  • 1 block extra-firm tofu
  • 1 cup raw almonds
  • ½ tsp salt
  • ground black pepper, to taste
  • ½ tsp paprika
  • 1 tsp Italian seasoning
  • 2 tsp soy sauce
  • 1 tsp lemon juice
  • ½ cup water
  • olive oil
  • oat flour, for dusting
  • 2 tbsp flax meal + 4 tbsp water, mixed

To make the Almond Crusted Tofu:

Drain and press tofu. Slice extra firm tofu into 1/2 inch slices and then in half to form triangular pieces. Marinade tofu slices in a shallow dish with soy sauce, lemon juice, and water for 1 hour. Use a food processor to grind 1 cup of raw almonds into tiny crumbly, pieces. Fold in spices, seasonings, salt and freshly ground black pepper. Remove marinated tofu and dab off any excess marinade with a paper towel. Quickly dust in flour, dip in a dish of flax-meal water mixture, and coat with almond+salt+pepper crumbs. The flax-meal water mixture will help adhere the almond crust. Add each coated piece to a heated skillet and drizzle olive oil around each piece. Cook both sides for 2 minutes each until lightly browned.

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 Roasted Red Pepper Fusilli:

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Roasted Red Pepper Fusilli Ingredients:

  • 3 red bell peppers (medium-large)
  • salt and ground black pepper, to taste
  • 1tsp red chili flakes or 1sp paprika (for more spice)
  • 1 cup unsweetened original almond milk
  • 2 tbsp nutritional yeast
  • 5 tbsp cornstarch
  • Fresh basil or cilantro
  • 1 packaged fusilli pasta, cooked

To make the Roasted Red Pepper Sauce:

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Slice red peppers into 4 large pieces each, removing seeds and stem. Roast up the pepper slices until soft, charred, and fragrant. You can do this in an oven, on open flame (quickest), or in a panini maker!

Toss the pepper slices into a ziplock and seal for 5-10 minutes to let the peppers sweat. Remove peppers and use a plastic knife to scrape off the blackened skin. Place peppers, salt, pepper, red chili flakes, nutritional yeast, cornstarch, and almond milk in a high-speed blender or food processor. Blend until smooth and creamy, adjusting the seasonings as needed. If you want, you can add 1 de-seeded tomato to the sauce mixture as well.

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Pour sauce into a skillet and heat over medium flame to thicken to desired consistency. Add fresh chopped basil or cilantro if desired. Toss cooked fusilli pasta in with the sauce. Serve pasta with Roasted Red Pepper Sauce and a slice of almond crusted tofu. Serve with some fresh juice~

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