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Vegan Crispy Tofu with Lemon Dill Cream Sauce Recipe

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4.3 from 1 review

This Vegan Crispy Tofu with Lemon Dill Cream Sauce is a delightful plant-based dish featuring perfectly marinated and oven-baked tofu coated in a crunchy cornstarch and breadcrumb crust. Served with a zesty, creamy lemon dill sauce made from coconut cream, this recipe offers a refreshing and satisfying combination of textures and flavors perfect for a wholesome vegan meal.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Ingredients

Tofu and Marinade

  • 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

Breading

  • 1 1/3 cup Cornstarch
  • 3/4 cup Bread crumbs, vegan (gluten-free if desired)

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

Instructions

  1. Press the tofu: Start by pressing the tofu to remove excess moisture which helps it absorb the marinade better and achieve a crispier texture when baked.
  2. Prepare the marinade: In a large bowl, whisk together the vegetable broth, lemon juice, olive oil, and 1 teaspoon of salt to create the flavorful marinade for the tofu.
  3. Cut the tofu: Slice the pressed tofu into approximately 1/3 to 1/2 inch thick slices, then cut diagonally to form small triangular pieces, ensuring uniform size for even cooking.
  4. Marinate the tofu: Place all tofu pieces into the marinade, making sure they are fully submerged. Let them marinate for at least one hour, or longer for deeper flavor. You can marinate them up to overnight in the refrigerator.
  5. Preheat the oven: When ready to cook, preheat your oven to 375°F (190°C) to prepare for baking the tofu.
  6. Prepare breading stations: Remove tofu from the marinade and set aside; reserve the marinade. In one medium bowl, mix cornstarch with the remaining 1 teaspoon salt. In a second bowl, place the vegan bread crumbs.
  7. Coat the tofu: Working in batches, coat tofu pieces in the cornstarch mixture, shake off excess, then dip into reserved marinade to wet thoroughly. Repeat the cornstarch and marinade coating once more for a thick crust. Finally, coat each piece evenly with bread crumbs.
  8. Arrange tofu for baking: Place coated tofu pieces on a baking sheet sprayed with non-stick spray in a single layer. Spray the tops of the tofu pieces lightly to promote crispness.
  9. Bake the tofu: Bake for 20 minutes, then carefully flip each piece and bake for an additional 15-20 minutes until the tofu is golden brown and firm to the touch.
  10. Make the lemon dill cream sauce: While tofu bakes, heat olive oil in a medium non-stick skillet over medium-high heat. Add chopped shallots and sauté until translucent, about 5 minutes.
  11. Add liquids to the sauce: Pour in vegetable broth, lemon juice, and coconut cream. Stir well and season with a pinch of salt and pepper.
  12. Simmer the sauce: Reduce heat to medium-low and simmer the sauce for about 15 minutes allowing it to reduce and thicken slightly.
  13. Add fresh dill: Stir in chopped fresh dill and let the sauce simmer for another 5 minutes to infuse the flavors.
  14. Adjust seasonings: Taste the sauce and add more lemon juice, salt, or pepper as desired to balance the bright and creamy flavors.
  15. Serve: Plate the crispy baked tofu and spoon the lemon dill cream sauce over the top or serve on the side to prevent the tofu from becoming soggy until ready to eat.

Notes

  • Pressing tofu is essential for a crispy texture; if unsure how, refer to a tofu pressing guide.
  • For gluten-free option, use gluten-free vegan bread crumbs.
  • Marinating overnight intensifies the lemony flavor in the tofu.
  • Use full-fat coconut milk or coconut cream for a rich sauce; light versions may affect creaminess.
  • Keep tofu and sauce separate until serving to maintain tofu crispness.
  • You can substitute fresh dill with dried dill if fresh is unavailable, but reduce quantity as dried is more concentrated.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, American-inspired
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-crispy-tofu-with-lemon-dill-cream-sauce-recipe/