Vegan Crispy Tofu with Lemon Dill Cream Sauce
A delightful dish featuring crispy tofu paired with a creamy and zesty lemon dill sauce, perfect for any meal.
Ingredients
For the Base
- 1 block 15 oz. Extra firm or super firm tofu, pressed
- 1 cup Vegetable broth
- 1/4 cup Lemon juice
- 2 tablespoons Olive oil
- 2 teaspoons Salt, divided
- 1 1/3 cup Cornstarch
- 3/4 cup Bread crumbs, vegan (gluten-free if desired)
For the Sauce
- 1 tablespoon Olive oil
- 1 large Shallot, chopped
- 1/2 cup Vegetable broth
- 2 tablespoons Lemon juice, plus more to taste
- 1 cup Coconut cream or full-fat coconut milk
- 1/4 cup Fresh dill, chopped
- Salt and Pepper to taste
To Serve
- Additional lemon wedges (optional)
Instructions
Preparation
- Press the tofu to remove excess moisture. Place the block between two plates and put something heavy on top for at least 30 minutes.
- In a large mixing bowl, whisk together 1 cup of vegetable broth, 1/4 cup lemon juice, 2 tablespoons olive oil, and 1 teaspoon salt.
- After pressing, cut the tofu into desired shapes, such as diagonal triangles about 1/3-1/2 inch thick.
- Place the tofu pieces in the marinade and make sure they are well coated. Allow it to sit for at least one hour.
Baking
- Preheat your oven to 375°F (190°C). Prepare cornstarch mixed with the remaining salt in one bowl and bread crumbs in another.
- Coat each marinated tofu piece in cornstarch, dip it back into the marinade, and then coat with bread crumbs. Place them on a baking sheet sprayed with non-stick spray.
- Bake for 20 minutes. Flip each piece and bake for an additional 15-20 minutes until golden brown and firm.
Making the Sauce
- While the tofu is baking, heat 1 tablespoon olive oil in a skillet. Sauté the chopped shallots until translucent.
- Add 1/2 cup of vegetable broth, 2 tablespoons lemon juice, and 1 cup of coconut cream to the skillet. Stir and let it simmer for about 15 minutes.
- Add 1/4 cup of fresh dill, and season to taste with salt and pepper.
Notes
For best results, allow tofu to marinate longer for enhanced flavor. The baked tofu can be stored in the fridge for up to 3-4 days in an airtight container.