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Crispy Quinoa Baked TofuCrispy Quinoa Baked Tofu
Crispy Quinoa Baked Tofu
Crispy Quinoa Baked Tofu
20 minutes stand time extra Cook’s note: This recipe can also be prepared in a large nonstick skillet. Heat 1 tablespoon olive oil over medium heat. Add half the tofu slices; cook 3 to 4 minutes per side or until lightly browned. Transfer to a platter. Repeat with 1 additional tablespoon oil and remaining tofu slices. Cook’s note: The quinoa mixture can also be used to coat other proteins, such as chicken.
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Recipe - Price Rite Marketplace Corporate
CrispyQuinoaBakedTofu.jpg
Crispy Quinoa Baked Tofu
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Calories180
Ingredients
14 oz pkg. extra firm tofu, drained
1/2 cup almond flour
1/2 cup uncooked quinoa
1 1/4 tsp garlic powder
2 Tbs finely chopped fresh basil
1 Tbs finely chopped fresh Italian (flat-leaf) parsley
1 Tbs lemon zest
2 egg whites
lemon wedges
Directions

1. Place tofu on a plate lined with paper towels. Cover with additional paper towels and another plate. Place an unopened 14-ounce can on top of plate. Let stand 20 minutes to drain. Remove tofu; cut crosswise into 1/4-inch slices. Set aside.

 

2. Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper. Coat parchment with nonstick cooking spray. In a shallow bowl combine almond flour, quinoa, garlic powder, basil, parsley and lemon zest. Place egg whites in another shallow bowl.

 

3. Dip tofu slices in egg whites, then roll in quinoa mixture, pressing gently to adhere. Place slices in a single layer on baking dish. Coat evenly with nonstick cooking spray. Bake 30 minutes or until tofu is crisp and browned, gently turning once halfway through baking. Transfer to a platter, and serve with lemon wedges.

 

Nutritional Information
  • 9 g Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 40 mg Sodium
  • 12 g Carbohydrates
  • 5 g Fiber
  • 14 g Protein
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
180
Calories

Shop Ingredients

Makes 4 servings
14 oz pkg. extra firm tofu, drained
Nasoya Extra Firm Organic Tofu, 14 oz
Nasoya Extra Firm Organic Tofu, 14 oz
$2.69$0.19/oz
1/2 cup almond flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
$1.19$0.60/lb
1/2 cup uncooked quinoa
Wholesome Pantry Organic Quinoa, 12 oz
Wholesome Pantry Organic Quinoa, 12 oz
$2.49$0.21/oz
1 1/4 tsp garlic powder
Badia Garlic Powder, 10.5 oz
Badia Garlic Powder, 10.5 oz
$4.49$0.43/oz
2 Tbs finely chopped fresh basil
Fresh Basil in Bag, 3 oz
Fresh Basil in Bag, 3 oz
$2.69$0.90/oz
1 Tbs finely chopped fresh Italian (flat-leaf) parsley
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$1.29
1 Tbs lemon zest
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.67
2 egg whites
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.79$0.40 each
lemon wedges
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.67

Nutritional Information

  • 9 g Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 40 mg Sodium
  • 12 g Carbohydrates
  • 5 g Fiber
  • 14 g Protein

Directions

1. Place tofu on a plate lined with paper towels. Cover with additional paper towels and another plate. Place an unopened 14-ounce can on top of plate. Let stand 20 minutes to drain. Remove tofu; cut crosswise into 1/4-inch slices. Set aside.

 

2. Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper. Coat parchment with nonstick cooking spray. In a shallow bowl combine almond flour, quinoa, garlic powder, basil, parsley and lemon zest. Place egg whites in another shallow bowl.

 

3. Dip tofu slices in egg whites, then roll in quinoa mixture, pressing gently to adhere. Place slices in a single layer on baking dish. Coat evenly with nonstick cooking spray. Bake 30 minutes or until tofu is crisp and browned, gently turning once halfway through baking. Transfer to a platter, and serve with lemon wedges.