Crispy Pecan-Crusted Tofu with Maple Glaze

Pecan Crusted Tofu

• 14 ounces extra firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon coconut oil or your favorite, optional
• 1 tablespoon water

Tahini Marinade:

• 2 tablespoons tahini
• 1 teaspoon soy sauce
• 1/2 teaspoon minced garlic, optional
• 2 tablespoons water or more depending on consistency of tahini

Crust:

• 1/2 cup pecans
• 3 tablespoons dried coconut
• 1 tablespoon minced cilantro, Italian parsley, basil or herb of your choosing
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground black pepper

• Preheat the oven or toaster oven to 375°F (190°C). Drain the tofu and press it gently between paper towels or a clean kitchen cloth to remove excess moisture for a few minutes. Slice the block into four even cutlets. For a different presentation, cut the block diagonally and then slice each triangle in half to make four triangular cutlets.
• Arrange the cutlets on a baking dish. Pour the soy sauce over them, add the coconut oil if using, and the tablespoon of water. Turn each piece a few times so the soy sauce distributes evenly. Let the tofu marinate for about 5 minutes, flipping occasionally so both sides absorb flavor.
• While the tofu marinates, whisk together the tahini marinade in a small bowl: combine the tahini, 1 teaspoon soy sauce, the optional minced garlic, and 2 tablespoons water. Add more water a teaspoon at a time if the tahini is very thick, until it reaches a spoonable consistency that will coat the tofu.
• Place the tofu with its marinade in the oven and roast for 10 minutes. This initial roasting firms the exterior and allows the soy-coconut mixture to penetrate.
• While the tofu is roasting, make the crust. Pulse the pecans in a food processor until they become coarse crumbs—take care not to over-process or they will become paste. Transfer the pecans to a bowl and stir in the dried coconut, minced herbs of choice, ground cumin, red pepper flakes, salt, and black pepper until well combined.
• Remove the tofu from the oven. Spoon the tahini marinade over the top of each cutlet and spread it evenly. Press the pecan-coconut crust firmly onto the tahini-coated surface so it adheres. Return the baking dish to the oven and bake for an additional 10 minutes, or until the crust is golden and the tofu is heated through. Serve immediately for the best texture.

Recipe courtesy of The 30-Minute Vegan & Chef by Mark Reinfeld. Mark is the author of several vegan cookbooks and a notable figure in the plant-based cooking community.

Serving suggestions: Pair this pecan-crusted tofu with a crisp green salad, roasted vegetables, or a bed of quinoa to balance the richness of the crust. A simple lemon wedge or a light citrus vinaigrette on the side brightens the dish.

Make-ahead and storage: You can prepare the crust and tahini marinade ahead of time and keep them refrigerated in separate containers. Once baked, leftover tofu keeps well in an airtight container for up to 3 days. Reheat gently in a low oven to keep the crust from becoming soggy.

Variations and tips: For a gluten-free option, verify that your soy sauce or tamari is gluten-free. Swap pecans for almonds or walnuts if preferred. If you like a crispier crust, toast the chopped nuts lightly in a dry skillet before mixing with the other crust ingredients. Adjust the crushed red pepper to your heat preference.

Technique tip: Pressing the tofu briefly to remove excess water helps it absorb the marinade and achieve a firmer texture after baking. When chopping nuts in a processor, pulse in short bursts and check frequently to avoid over-processing.