Marcona Sesame Crusted Tofu – brightly spiced with fresh ginger, and crispy crunchy with flavorful Marcona almonds, this will become a favorite salad topper or sandwich filler!
I want to say thank you.
Thank you to all of my readers who are here, reading and commenting, sending emails and tweets and facebook messages – keeping the communication and friendships going when I was not around, when I had no time. Readers who have blogs that I had not been commenting on as much as normal, when I had very little time for blog reading, still coming here to support and encourage and bring a smile to my day.
I appreciate it so much, more than I can ever express.
When Dad was first diagnosed, we were given a treatment plan. As of Friday, that plan is complete. Now we wait for him to heal, to regain his appetite and strength, to see what happens next. For those who continue to ask, who continue to keep us in your thoughts and prayers – you all have been a bright light on this long and dark road – you mean everything to me, and I will not forget it. I will keep you updated.
There is no smooth segue from that, right? I’m not meaning to be somber, in fact I am feeling positive and light and for the first time this year, relaxed.
So, no transition – just a damn good tofu recipe – Marcona Sesame Crusted Tofu.
Marcona Sesame Crusted Tofu
dairy, egg, gluten free, vegan
makes 6 pieces
INGREDIENTS:
1/2 inch ginger root, peeled and minced
1/3 cup sesame oil
1/4 cup tamari
2 tablespoons rice vinegar
1 block extra firm tofu, pressed
1/3 cup Marcona almonds, chopped
2 tablespoons black sesame seeds
pinch sea salt
INSTRUCTIONS:
Blend ginger, sesame oil, tamari and rice vinegar, transfer to a shallow bowl. Slice (pressed) tofu into two even halves, then slice those halves into three equal sized slabs. Place tofu slabs in marinade, flipping to coat completely. Allow to marinate for at least 30 minutes, to several hours.
Arrange tofu on prepared (parchment, foil, silpat) baking sheet, top with almonds, sesame and salt. Bake at 350 for 15-18 minutes.
This tofu can also be grilled on an outdoor grill, carefully.
Serve over salad, pasta or vegetables, in a sandwich or wrap.
printable recipe:
- ½ inch ginger root, peeled and minced
- ⅓ cup sesame oil
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 1 block extra firm tofu, pressed
- ⅓ cup Marcona almonds, chopped
- 2 tablespoons black sesame seeds
- pinch sea salt
- Blend ginger, sesame oil, tamari and rice vinegar, transfer to a shallow bowl.
- Slice (pressed) tofu into two even halves, then slice those halves into three equal sized slabs. Place tofu slabs in marinade, flipping to coat completely. Allow to marinate for at least 30 minutes, to several hours.
- Arrange tofu on prepared (parchment, foil, silpat) baking sheet, top with almonds, sesame and salt. Bake at 350 for 15-18 minutes.
- This tofu can also be grilled on an outdoor grill, carefully.
Susmitha - Veganosaurus says
Looks absolutely scrumptious! I can almost taste the flavors and feel the textures in my mouth. Yum!
Glad that your father is on his path to healing and that you are feeling positive and peaceful.
Julie and Brit @ twosaucysisters.wordpress.com says
Mmmm we LOVE tofu! This looks delish, a must make! 🙂 Thanks for sharing!
spabettie says
thanks, girls! I hope you love it as much as we do – enjoy!
Mary Pat says
Where do you find Marcona almonds and black sesame seed? Don’t think I’ve seen either.
Keeping you and your family in my prayers. And I’m sorry about your cat, too. 🙁
spabettie says
marconas I find at our local store similar to a Whole Foods – and I know Whole Foods carries them too. If you have a store with a ‘gourmet’ deli area of cheeses, olives, nuts… that’s where I would look. black sesame I find in the bulk section.
thank you so much, Mary Pat – that means a great deal.