Pecan Crusted Tofu

Now that Veganuary has wrapped up, are you still looking for ways to incorporate a few plant based options into your weekly routine? Or have you been in it for the long haul, trying to figure out what to do with tofu for ages?

There are so many ways to prepare tofu, it can get overwhelming. Tofu is super easy to prepare if you know what you’re doing, but if you don’t, it can go wrong pretty quickly. Try this simple and easy to follow pecan crusted tofu recipe and let me know what you think! It’s perfect for everything from topping colorful salads to mixing in with a hearty bowl of quinoa.

First, you have to pick the right tofu for what you’d like to cook.

How do I pick the right tofu?

Since we are making a hearty, warm winter salad, I wanted to go with a super firm tofu to give a strong texture to the dish. You can also use an extra firm, but you might have to press it first. Reference my post here if you are curious about the different types of tofu and other ways to cook them (especially how to get the crispiest tofu!). I used Nasoya organic tofu which you can find at a variety of local stores.

How To Make Pecan Crusted Tofu

1. Marinate

First, remove the tofu from its packaging. Next, cut the tofu in half lengthwise, so it forms two long and thin filet style pieces. Find a large lidded container, and put your tofu inside. This is where it will marinate and soak up all of the flavors.

Gather your red wine vinegar, olive oil, liquid aminos or soy sauce, and garlic powder. Mix these together in a small bowl and drizzle over the tofu filets. Place the lid on the container and let this soak for at least one hour, up to 4 hours.

2. The Pecan Crust

Add 1 cup of raw pecans to a chopper/food processor/blender and grind to a powder. Sometimes if you grind too long, it forms a pecan butter (similar to a peanut butter). Try to pull the pecans out before this happens, but if it goes to far you can still slather it all over your tofu, it might just not be as crunchy. I leave some pecans partially chopped for extra texture.

After your tofu has finished marinating, you can take it out of the fridge and prep it to go in the oven or toaster oven. Preheat the oven to 425° and remove tofu from container, placing on a lined baking sheet.

Now, scoop pecan powder and pat onto the tofu. You can drizzle leftover marinade on top as well if any hasn’t absorbed yet. Sprinkle with salt and pepper if desired.

3. Cooking the Tofu

Bake at 425° for 25 minutes or until the pecan coating begin to crisp up. If you see any pieces burning, remove those and allow it to finish cooking until crisp. Remove from the oven and allow it to cool for just a minute. Cut into slices and serve with your favorite sides.

What should I serve this tofu with?

Literally everything is my answer. I would serve this with a hearty quinoa salad with chopped apples, crispy brussels sprouts, and dried cranberries.

It would also be good with sautéed green beans and roasted rosemary potatoes.

Finally, I served this with a colorful roasted winter veggie salad. Here’s the quick rundown for how to make it yourself:

How to Make the Winter Veggie Salad:

1 delicata squash
1 cup broccoli
1 bunch of purple kale, 1 bunch of lacinato kale
1 apple
1 avocado
1/4 pomegranate
1/4 cup vegan cashew cheese
Drizzle of balsamic glaze and olive oil

1. Cut the delicata in half lengthwise and remove the seeds using a spoon.
2. Chop a head of broccoli and put on a baking pan with the delicata. Mist both with olive oil, sprinkle with salt and pepper, and then bake in a preheated oven for 30 minutes.
3. Chop the kale coarsely and set aside.
4. Slice an apple thinly, remove seeds from pomegranate, and slice an avocado.
5. When delicata and broccoli are done roasting, remove from oven and transfer to platter. Turn oven off. Place kale on the baking sheet and back into the oven while it cools down for about five minutes. This warms the kale without drying it out.
6. Add kale, apple, pomegranate, avocado, squash, and broccoli to large platter and top with pecan crusted tofu. Drizzle with desired dressing; I used balsamic glaze.

How Long Does Tofu Stay Good in the Fridge:

Whatever tofu you have leftover, you can keep in the fridge in an airtight container for 2-3 days. Reheat in a skillet or toaster oven, or eat leftovers cold on a salad.

More Plant Based Ideas:

If you are a new vegan or are curious about plant based lifestyle: Please join our Facebook Group: New Vegan Recipes and Advice Community to ask questions and check out posts related to vegan recipes, lifestyle, personal products, restaurants in your area etc. It’s a forum and support group full of other plant-based food bloggers and seasoned vegans who would love to help you on your journey!

As always, if you make this pecan tofu recipe, tag me on Facebook or Instagram, and let me know how it goes! You can also check out my Pinterest page for more easy weeknight dinner inspiration.