Vegan Crispy Almond and Cornflakes Crusted Tofu

Extra crispy oven roasted tofu with an almond and cornflakes crust...love it so much. It's simple, quick, yet delicious and a kids favorite! Serve with fresh cucumber salad in a light creamy and herby dill dressing.

The Recipe

Vegan crispy almond and cornflakes crusted tofu

Ingredients

For the tofu:

25 ounces / 700 g firm tofu

3/4 cup / 100 g chopped almonds

4 cups / 100 g unsweetened cornflakes

3/4 teaspoon paprika powder

1 teaspoon dried oregano

1 teaspoon salt, dash of pepper

2 tablespoons vegetable oil

For the salad:

1 cucumber, washed and sliced

1 tablespoon fresh dill, chopped

2 tablespoons apple vinegar

2 tablespoons mayonnaise

2 tablespoons vegetable oil

salt and pepper to taste

Instructions

1. Preheat oven to 410 °F / 210 °C.

2. Combine almonds, cornflakes, paprika powder, dried oregano, salt and pepper in a food processor and ground coarsely.

3. Lightly salt the tofu. Then cover with the almond-cornflakes mix. Transfer to a baking tray and drizzle with 2 tablespoons oil. Bake for about 35 minutes.

4. Wash and slice the cucumber. In a salad bowl combine vinegar, oil, mayonnaise, salt and pepper. Add slicer cucumber and dill and mix. Serve tofu with cucumber salad, rice, more mayonnaise or ketchup. ENJOY!