Crispy Tofu with Lemon Dill Cream Sauce
Ingredients
- 1 Block (15oz.) Extra firm or super firm tofu, pressed
- 1 Cup Vegetable broth
- 1/4 Cup Lemon juice
- 2 Tablespoons Olive oil
- 2 teaspoons Salt, divided
- 1 1/3 Cup Cornstarch
- 3/4 Cup Bread crumbs, vegan (gluten-free if desired)
Lemon dill cream 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
Preparation
Press the tofu to remove excess water and cut into pieces
Marinate the tofu in vegetable broth, lemon juice, olive oil, and half the salt for 15-30 minutes
Coat the marinated tofu first in cornstarch, then in breadcrumbs
Bake the coated tofu in a preheated oven at 200°C for 20-25 minutes or until crispy, flipping halfway
For the sauce, heat olive oil in a pan over medium heat
Sauté the chopped shallot until softened, about 3-5 minutes
Add vegetable broth and lemon juice to the pan, bring to a simmer
Stir in coconut cream and cook until the sauce thickens slightly, about 5 minutes
Add fresh dill and season with salt and pepper to taste
Drizzle the sauce over the baked tofu before serving
