Almond-Crusted Tofu Sticks

A perfect make-ahead snack, almond-crusted tofu sticks are a savory treat with plenty of protein. Marinate extra-firm tofu in almond milk, crust with almond meal and seasoning, then bake.

This sponsored recipe is brought by the Almond Board of California as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.


Almond-Crusted Tofu Sticks   

Recipe by Ginger Hultin, MS, RDN, CSO

Ingredients

  • 1 (487 grams) 15-ounce block extra-firm tofu
  • 1/3 cup (80 milliliters) unsweetened plain almond milk
  • 2 tablespoons (30 milliliters) tamari
  • 1 tablespoon (21 grams) Dijon mustard
  • 2 teaspoons (7 grams) cornstarch
  • 1 cup (100 grams) almond meal
  • 2 tablespoons (17 grams) nutritional yeast
  • ½ teaspoon (1.3 grams) smoked paprika
  • ½ teaspoon (2.4 grams) sea salt
  • ¼ teaspoon (0.65 grams) freshly ground black pepper
  • ½ teaspoon (1.3 grams) garlic powder

Directions

Prepare the tofu by removing from package and pressing firmly on all sides with a clean dishtowel or paper towels to remove liquid. Slice into 8 1-inch x 1-inch x 3-inch rectangles and again, gently but firmly, press on all sides to remove additional moisture. In a large bowl, whisk the almond milk, tamari, Dijon mustard and cornstarch together, then transfer to a glass baking dish and add the tofu pieces. Cover with plastic wrap and set aside to marinate for 2 to 4 hours. After marinating and when ready to bake, preheat oven to 350°F. In a mixing bowl, combine the coating ingredients: almond meal, nutritional yeast, smoked paprika, sea salt, pepper and garlic powder. Pour 1/4 of the coating onto a large plate, then coat each piece of marinated tofu thoroughly by heavily flouring it with the remaining coating. Transfer the tofu pieces to a parchment-lined baking sheet with a spatula. Bake for 20 to 25 minutes, or until the pieces are golden brown, flipping once halfway through baking. Serves 8.

Nutrition Information

Serving Size: 1 stick (85 grams)

CALORIES 132; TOTAL FAT 10g; SAT. FAT 1g; CHOL. 0mg; SODIUM 153mg; CARB. 5g; FIBER 2g; SUGARS 1g; PROTEIN 10g; POTASSIUM NA; PHOSPHORUS NA

Note: Reliable potassium and phosphorus nutrition info for almond meal, Dijon and nutritional yeast could not be identified. This analysis assumed 10% absorption of marinade ingredients.

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Ginger Hultin
Ginger Hultin, MS, RD, CSO, is a Spokesperson for the Academy of Nutrition and Dietetics and a Seattle-based health writer specializing in integrative health and nutrigenomics. Read Ginger’s blog, Champagne Nutrition, and follow her on Facebook, Instagram, Pinterest and Twitter.


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