So um, it’s been a long time since I’ve posted regularly. Yep, it’s been a minute.
I realize that some life updates are due because I’ve really only been active on Instagram this Summer. (If you’re just here for the recipe just scroll right on down. I promise I won’t get offended.) Eh hem, well, I decided it was a good idea to get some social interaction this season. Any bloggers out there probably understand the need for this, lol. Anyway, I’ve been working at a local restaurant in case you missed that. Also, since the town I live in is kind of a Summer tourist destination, it gets pretty crazy this time of year. Good news though, it’s finally slowing down so I’m really excited to get back to having some time for recipes.
If you’re wondering what my job description had been at said restaurant, haha, so am I sometimes. Okay, long story short, I’ve dabbled in a little bit of everything from serving to cooking. I counted and I’ve now tried eight different jobs there, wow. Currently, I’m doing a lot more in the back of house and that includes being the baker for all the desserts being served at the moment. Not even sure how that evolved but it’s definitely my favorite position.
Another thing you might be wondering is, “Are all the desserts vegan?”. Actually, I really haven’t talked here on the blog much about when, how, and why I even went vegan. Well, that’s a topic for future posts but no, they are mostly non-vegan desserts but I do sneak in a vegan treat here and there. 😉
K, so to get to the point, I made some yummy snacks for ya! These are one of the easiest and yummiest ways I’ve ever made tofu. I don’t really use tofu very often to be honest. When I do though, I like to play around with it and try something fun.
I think the best part about them is that you not only get to skip the annoying step of pressing the tofu, but you also only have one step of coating. You actually use the moisture in the tofu as the “batter” for this super simple snack. All you do is pour the few breading ingredients into a bowl, throw in the tofu and toss, then bake, dunzo, baby! Oh, and if you’re wondering what I dipped these in, its just a homemade barbecue sauce from this recipe but you can use whatever dip you’d like or just eat them plain.
Crispy Baked Almond Crusted Tofu Sticks (Vegan+GF)
In the mood for a new savory snack/appetizer? These are perfect for serving at parties and gatherings or putting on salads and rice bowls!
- 16 ounce block firm tofu
- GF breadcrumb mixture:
- 1/2 blanched almond flour
- 1/2 cup gluten free breadcrumbs
- 1/2 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat the oven to 375 degrees F (190C) and line a large baking sheet with parchment paper. Slice the tofu into sticks.
In a medium or large bowl, combine the breadcrumbs, almond flour, nutritional yeast, and seasoning, set aside. Drop the tofu into the breadcrumbs a few pieces at a time and shake the bowl side to side to easily coat all the sides of the tofu. Place on the prepared baking sheet with parchment paper.
Bake for 15 minutes, then flip the pieces and bake for 10 - 20 more minutes, until golden and crispy. Serve immediately with bbq dipping sauce or sauce of choice. P.S. these are great on salads and rice bowls! 😉