If you’re looking for a way to make tofu actually taste nice, this is for you. Tofu can be such a bone of contention for anyone who doesn’t eat meat. When it’s not prepared properly, it can have a texture so unpalatable you may never want to try it again. However if you follow some really simple and fuss free steps, tofu can become a genuinely delicious, protein packed addition to your meals.

The crumb coating in this recipe is so simple, fresh and really versatile. While I use it to coat tofu, my family (who aren’t veggie/vegan) will coat cod, lemon sole or salmon etc so if you eat fish you can use it in an abundance of dishes. Substitute the ‘to bind’ part of the recipe for a beaten egg and you’re good to go.

Lemon and herb crusted tofu 

Author: Holly Anderson Hollytreekitchen.com

Allergy information: Gluten free, sugar free, dairy free, suitable for vegans + nut free option

Ingredients

1 block of extra firm tofu (I used the brand ‘tofoo’ - by far the best you can buy in British supermarkets)  

To coat

1 cup of ground almonds. (You could substitute this with polenta for a nut free option)  

zest of 1 unwaxed lemon  

herbs of your choice, I use: 

1 tbsp dried oregano  

1 tsp dried parsley  

1 tsp dried rosemary  

a generous pinch of cracked black pepper  

a generous pinch of chilli flakes  

salt  

Optional:

2 tbsps of nutrional yeast

and/or a 2 tbsp of finely grated veggie or vegan Parmesan style cheese  

To bind

2 heaped tbsps flour (I use brown rice)  + 6 tbsp of water

Method

Slice the block of tofu into a 4 even pieces. 

Lay kitchen roll on top of a chopping board and place the tofu slices on top. Then, cover with another layer of kitchen roll and place something heavy on top like a heavy bottom pan. Leave for 10-15 minutes. It’s important not to skip this step, as removing the excess water from the tofu makes a world of difference to the texture. 

While you’re waiting on the tofu, mix the flour and water in a bowl then leave to one side. 

Mix all of the ‘to coat’ ingredients in a separate bowl.  

Preheat the oven to 200°C and line a baking tray with greaseproof paper. 

Once the tofu is ready to go, dip into the flour and water ‘to bind’ mix so that it’s fully coated then dip into the crumb coating mix pressing gently so that all sides are covered then place on to the tray.  

Repeat with the remaining tofu. Add a little more water to the flour mix if needed as you go to help the coating stick.

Pop into the oven for 15 minutes. Turn over then cook for another 5-10 minutes or until piping hot and golden brown.

Slice, serve and enjoy.