Nut crusted entrees are my jam. There is a restaurant in Gainesville, Florida that has an equal amount of vegan food and meaty food. So it is literally the perfect place for my husband and me. They have a pecan crusted tofu entree, that they serve with vegan mashed potatoes and a vegan Caesar salad! It is so totally exciting. Every time I eat there, I wonder what other nut crusts would be awesome. Well, I can tell you these spicy almond crusted tofu nuggets are definitely awesome!
The almond crust comes together very easily. Almonds are processed into a fine crumble in the food processor with cayenne, paprika and salt. Super simple. It smells amazing! Crushing the roasted almonds with spices is out of control delicious!
Then all you have to do is take your tofu nuggets dip in vegan buttermilk and coat with the almond mixture, then bake! Yes! These are baked and become super crispy. Vegan, check. Gluten free, check. Baked, check. Yes! Pretty healthy I would say, and totally perfect!
I like to serve these with dipping sauces, but they would also be perfect served as an entree with maybe potatoes and greens! You can definitely fancy these up and eat them with a fork. However for a really quick snack or meal, they go great with ketchup, and a Carolina BBQ sauce my husband makes!
I have had a hard time before with nut crusting tofu, and I finally got it to work! This method works really well, and I hope you love it! You can definitely use other nuts if you want to try different flavor combinations! Everyone in my family loves them, even my little one. I just usually don’t make them spicy when they are for her. Enjoy!
Crispy tofu nuggets crusted with roasted almonds, cayenne and paprika. The perfect vegan and gluten free savory snack!
- 1 Block Extra firm tofu
- 2 C. Almonds, roasted
- 1 tsp. Cayenne pepper
- 1 tsp. Paprika
- 1 1/2 tsp. Salt
- 1 C. Almond milk
- 1 tsp. Apple cider vinegar
Preheat oven to 450 degrees.
Cut tofu into large squares so they look like nuggets. I cut my tofu in half on the side so it was half as thick, then cut into strips then cut them into squares. Press between paper towels while you prepare the rest.
In a food processor, combine the almonds, cayenne, paprika and salt. Pulse, and scrap down until the almonds are pretty fine, but still have some texture. It may take a few minutes.
In a small bowl, combine the almond milk and apple cider vinegar and whisk. Let sit for a few minutes to thicken.
Set up your tofu, then your bowl with the almond milk mixture, then pour half the almond crust mixture onto a plate and set the rest aside.
Dip each piece of tofu into the almond milk, then roll into the almond crust, coating completely. Place each piece onto a prepared baking sheet sprayed with non stick spray. Repeat with all the tofu, replacing the almond crust with the half you set aside when it gets too wet to work with.
Bake at 450 degrees for 10-15 minutes or until nice and crispy. Let cool a bit, then serve with whatever sauce you want!
If the almond crust gets too wet, it will no longer stick to the tofu, so that is why my suggestion is just to use half at a time on a flat plate rather than a bowl to try to keep the mixture from getting wet. Then when it does, you can just replace it with the rest of the mixture!