Description
Crispy, crunchy baked tofu drizzled with the most amazing lemon dill cream sauce.
Ingredients
- 1 block (15 oz.) extra firm or super firm tofu, pressed
- 1 cup vegetable broth
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons salt, divided
- 1 1/3 cups cornstarch
- 3/4 cup vegan bread crumbs (gluten-free if desired)
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 1/2 cup vegetable broth
- 2 tablespoons lemon juice, plus more to taste
- 1 cup coconut cream or full-fat coconut milk
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Press the tofu well. In a large bowl, whisk together 1 cup vegetable broth, 1/4 cup lemon juice, 2 tablespoons olive oil, and 1 teaspoon salt.
- Cut the tofu into 1/3 to 1/2-inch thick triangles or desired shapes.
- Add the tofu to the marinade and let marinate for at least 1 hour, or longer for more flavor.
- Preheat the oven to 375°F (190°C).
- Remove the tofu from the marinade and reserve the marinade.
- Place the cornstarch and remaining 1 teaspoon salt in one bowl. Place the bread crumbs in another bowl.
- Coat each piece of tofu in cornstarch, dip into the marinade, coat again in cornstarch, dip again in the marinade, then coat completely with bread crumbs.
- Arrange the tofu on a non-stick sprayed baking sheet and spray the tops lightly with non-stick spray.
- Bake for 20 minutes, flip, then bake an additional 15–20 minutes until golden brown and crisp.
- For the sauce, heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add the shallot and sauté for about 5 minutes until translucent.
- Stir in 1/2 cup vegetable broth, 2 tablespoons lemon juice, and coconut cream. Season with salt and pepper.
- Reduce heat to medium-low and simmer for 15 minutes until slightly thickened.
- Add the dill and simmer for 5 more minutes.
- Taste and adjust with additional lemon juice, salt, and pepper if needed.
- Serve the crispy tofu with the lemon dill cream sauce spooned over the top. Keep separate until serving for maximum crispiness.
Notes
The sauce may have a slight coconut flavor at first, but it becomes much milder as it reduces and blends with the lemon and dill.