Saturday, June 28, 2008

Pepita Crusted Tofu

I haven't been spending as much time cooking lately due the heat. Our air conditioner is broken for the second time, so we've been eating mostly cold or cool things-- using the oven guarantees that it will be over 90 degrees in our apartment for the rest of the night.

But since I knew Phil would be home from work in time for dinner, I decided to go all out. We had steamed green beans with almonds, garlic mashed potatoes, and these pepita crusted tofu slabs I whipped together.

Pepita Crusted Tofu
serves 2-3


  • 1 lb. extra firm tofu, drained and pressed
  • 1/2 c. teriyaki sauce, or favorite marinade
  • 1/2 c. raw pumpkin seeds
  • 1/4 c. panko bread crumps
  • 1/8 tsp. nutmeg
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried, rubbed sage
  • 1/2 tsp. dried French tarragon
  • 1/4 - 1/2 tsp. salt
  • freshly ground black pepper to taste
  • 1 tsp. canola oil

Begin by slicing your tofu into six pieces: into 3 pieces the long and narrow way, then in half the short and wide way, so that you have six centimeter thick rectangles. Throw them in a large tuperware container with your marinade, seal, and set it aside. Every now and then give it a shake or turn it upside down You want it to marinade for at least 20 minutes-- the longer, the better, of course (overnight is awesome).

While that's marinating, throw the dry ingredients into a food processor or small blender. I use a mini food processor, and it's perfect. Blend until the seeds are beginning to break up, then add the oil and continue to blend until it looks like crumbs.

Preheat the oven to 375 and spray a baking pan with a small amount of oil if you want. Once the tofu has been marinating long enough, coat it in your crumbs and place in the pan. Stick it in the oven and bake for about 15 minutes, then turn it over and do another 10-15 min.

Note: I really like Soy Vay's Veri Veri Teriyaki Sauce but it's a little pricey so it's usually a 'special treat' buy. However, Trader Joe's has their own version of it (or maybe it IS it, with a private label, which seems more likely) called Trader Ming's Soyaki Sauce and it's only $2.99 or something, so that's what I used. If you haven't tried it, I suggest it!

Today I'll leave you with a picture of my Brandywine tomato plant's first flowers. Let's hope they're followed by fruit!!


EmLit said...

I'm so glad you are blogging again--I missed your pictures of delicious food! When are you and Phil going to get working on opening up your own restaurant or sandwich shop?

Alice (in Veganland) said...

Welcome back! I always forget that it's too hot for the oven and bake all the time ;-). But hey! I'm sure the pepita crusted tofu was worth it!

SueWho said...

your tomato plants look very healthy and fruitful!

Happy Herbivore! said...

GLAD TO HAVE YOU BACK! (that tofu looks soo good... love me some pepitas!!)

Vegan_Noodle said...

That tofu sounds awesome!! Glad you've back ;-)