New! Pumpkin Seed Crusted Tofu Fingers
- 4 Servings
- mins Prep Time
- mins Total Time
Created by The Full Helping
1 block Nasoya Organic Extra Firm Tofu, pressed if possible, cut crosswise into slabs that are just over ¼” thick (you should have about 12)
¼ cup shelled pumpkin seeds (substitute sunflower seeds, almonds, pecans, or cashews)
2 heaping tablespoons nutritional yeast
½ teaspoon salt
Pinch garlic powder
Generous pinch freshly ground black pepper
½ cup panko breadcrumbs
1 cup non-dairy milk of choice
Vegetable oil spray (optional, for crisping)
Creamy Cashew Date Mustard
Makes 1 cup
¼ cup raw cashews soaked in water for at least 1 hour and drained
2 tablespoons Dijon mustard
3 large, pitted medjool dates
¼ teaspoon salt
2 tablespoons apple cider vinegar
1/3 cup water (more as needed)
Homemade Beet Ketchup
Makes 1 ¼ cups
3 medium sized beets (about 1 bunch), trimmed and cleaned (or ~1 ½ cups roughly chopped, pre-cooked beets, available in many grocery stores nowadays)
½ white or yellow onion, chopped (about 1/2 -3/4 cup)
¼ cup apple cider vinegar
½ cup water
½ teaspoon salt
2-3 tablespoons (to taste) cane or coconut sugar
- Preheat your oven to 375F and lightly spray a parchment-lined baking sheet with oil.
- Place the pumpkin seeds, nutritional yeast, salt, garlic powder, and pepper into a food processor fitted with the S blade. Grind for 1-2 minutes, or until you have a meal. Add the breadcrumbs and grind for a minute longer.
- Place the crust mixture onto a lined baking sheet. Pour the milk into a shallow bowl. One by one, dip the tofu pieces into the milk, then dredge them in the pumpkin seed/bread crumb mixture. Arrange the slices onto the baking sheet. Spray the tops of the tofu pieces with oil.
- Bake the tofu for 15 minutes. Carefully flip the pieces and bake for another 20-25 minutes, or until golden and crispy. Serve with one of the sauces below or another favorite dipping sauce!
- For the Mustard: Place all ingredients in a high-speed blender and blend till smooth. If the mixture is too thick to blend nicely, add an additional 1-2 tablespoons water. Mustard will keep for up to a week in an airtight container in the fridge.
- For the Ketchup: Preheat your oven to 425F. Wrap each beet in foil and roast for 45 min-1 hour, or until the beets are tender when pierced with a fork. When the beets have cooled for about 15 minutes, slip off the skins under cold, running water. Chop the beets roughly.
- Place the cooked beets, onion, vinegar, water, salt, and sugar in a non-reactive, medium sized saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and cover. Simmer the mixture for 20 minutes.
- Place the simmered ingredients into a powerful blender or food processor and blend till smooth. Serve. Ketchup will keep for up to 1 week in an airtight container in the fridge.