It was one of those recipes that gets repeated, though not one time after another…
A couple of months back, a few weeks ago and then once again this week. It was niggling in the back of mind and I just couldn’t let it get the better of me. Such a simple concept, the combination worked but I just couldn’t get the blooming crust to stick.
The sesame crust had fall off in bits and then in one sheet on the second attempt.
The third successful attempt made the previous ones but a distant memory. It held on tightly, the tofu soft underneath, the crust providing an incredibly satisfying crunch (even when reheated!). Unlike breadcrumb, oat crumb or even nut coatings, the sesame one staying almost as fresh when tucked in to a few hours later. The immediate taste was delicious and had I not had a plate of pancakes on the agenda for breakfast I would have more definitely tucked in to it as my first meal of the day.
The peanut butter drizzle sauce made the concept of this as a morning meal much more acceptable and pleasing to me. Breakfast means nut butter…it doesn’t however work the other way around. Nut butter is made for any time of the day, breakfast is merely an obligatory nut butter featuring occasion.
The coating would most probably work on fish (something a little more solid/sturdy), meat or poultry…not that I can say I’ve tried it but I can’t see why it wouldn’t hold tight. The previous attempts of sesame coating included flax eggs which proved mightily messy and altogether sloppy though it tasted just fine
In the end it was far more simple a process than I was trying to make it out to be.
The peanut butter drizzle was an afterthought, an early one, but an afterthought none the less, one which was a welcome addition. I made use of my favourite smooth creamy drippy all natural peanut butter….
I did finally make my first ever homemade nut butter earlier this week thanks to having had a lend of the Blendtec from work…man it has some power! I had to transfer the mix to the food processor once I had the nuts starting to release their oil. Now that I’ve made my own I feel like there’s no going back….delicious! Recipe will be up next week (I’d say over the weekend but it’s going to be a busy one so no promises!)
I’ve no idea which exact model it is – possibly an older version of this one. The dog is terrified of it; sitting on top of my feet, quite literally, while it runs! I have some more nut butter experimentation on the cards over the weekend while it’s still in my possession!
I digress….sesame crusted tofu…make it! It’s easy, tasty and those sesame seeds are loaded with the round mineral goodness that will help ensure you’ve got nice strong bones
What’s your favourite coating, be it for tofu, chicken, fish or even veggies?
Sesame Crusted Baked Tofu
Prep Time: 5 minutes
Cook Time: 15 – 20 minutes
Keywords: bake entree snack gluten-free vegan vegetarian soy-free almond milk peanut butter sesame seeds tofu
Ingredients (Serves 1)
- 1/4 cup (40g) mixed sesame seeds
- 1/2 a block of tofu, sliced in to desired shape and pressed for 20 minutes
- 1 tsp Dijon mustard
- Pinch of salt and pepper
- Pinch of cayenne pepper
- 1 tbsp arrowroot starch
- 1/4 cup (60ml) unsweetened almond milk
- Avocado, shredded red cabbage and carrot to serve
- 1 tbsp smooth all natural peanut butter (I used Meridian
- 1 tsp Bragg’s aminos
- Pinch of chili powder
- Dash of lime juice
- Fresh coriander to garnish
Preheat oven to 180C (350F).
Mix together Dijon mustard, cayenne, salt, pepper and almond milk.
Place each piece of tofu, cut to desired shape, in the arrowroot to lightly coat, one at a time; you only really need to focus on the two large flat sides.
Press each side in to the almond milk mixture, followed by the sesame seeds. I set up three bowls, non stick baking tray at the end (also lined with baking parchment) to place each piece of crusted tofu as they made it to the end of the line.
Place the baking tray in the oven for ten minutes, remove and gently flip over tofu and bake for a further 5-10 minutes – until the seeds are lightly browned as are the edges of the tofu.
Meanwhile whisk together peanut butter with lime juice, aminos and chili powder if using.
Plate up shredded carrot and red cabbage along with ripe sliced avocado (you can dress them with a little lime juice, salt and pepper if desired).
Place cooked tofu on the plate, drizzle with peanut butter mix and sprinkle with fresh coriander to serve.