Vegan Nut and Seed Crusted Tofu With Creamy Dill Sauce

This bowl combines delicious protein-packed nut and seed crusted tofu with a creamy dill sauce. Serve with steamed rice and cucumber salad and you have a nourishing and satisfying meal! It's easy to make, quickly prepared, healthy and a meal, the whole family loves! YUM!

The Recipe

Vegan nut and seed crusted tofu with creamy dill sauce

Ingredients

For the tofu:

16 ounces / 450 g high protein tofu (super firm)

1/2 cup / 70 g dry roasted cashews

1 tablespoon chia seeds

1 tablespoon ground flaxseed

1/2 cup / 70 g roasted hazelnuts

1/4 cup / 35 g roasted almonds

1 tablespoon pumpkin seeds

2 tablespoons olive oil (sub in any other vegetable oil you prefer)

dash of salt

For the dill sauce:

3 tablespoons vegan butter

3 tablespoons all-purpose flour

1/4 cup / 60 ml vegetable stock

1 cup / 250 ml plant-based milk (I used oat milk)

1/2 cup - 3/4 cup / 120 ml - 180 ml vegan cream (I used soy cream)

1/2 teaspoon onion powder

dash of garlic powder

salt and pepper to taste

3-4 tablespoons (or to taste) dill, chopped

Instructions

1. Preheat oven to 410 °F / 210 °C.

2. In a food processor combine nuts, seeds, oil and salt. Blend until it is a crunchy paste. 

3. Cut tofu into pieces (about 8-10). Line a baking tray with parchment paper and transfer all the tofu pieces onto the tray. Cover tofu pieces with nut and seed paste, then turn over and cover the other side with paste. Drizzle tofu pieces with olive oil and bake for about 20-30 minutes, or until golden brown.

3. Meanwhile prepare dill sauce. In a pot heat 3 tablespoons of vegan butter until butter is melted. Add flour and mix until combined. Add vegetable stock and milk and stir constantly, until the sauce is smooth. Add cream, onion powder, garlic powder, salt and pepper. Let simmer. Add fresh chopped dill and serve with the tofu. Serve with steamed rice and cucumber salad, if desired. ENJOY!