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Crispy Marinara Baked Tofu


Crispy Marinara Baked Tofu

Serves: 6

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
Tags: Aggressive Weight Loss, Kid-Friendly

Average Rating: 
Rated by: 36 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

These crispy tofu sticks are fun for the whole family. Serve them as an appetizer or main course. Even the kids will gobble them up!

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Ingredients:

1 block extra firm tofu, drained
1 cup raw almonds or pistachios, toasted
2 tablespoons corn meal
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper or to taste
1 cup no-salt-added or low sodium marinara sauce, divided

Instructions:

Preheat oven to 375 degrees F.

Wrap tofu in several layers of paper towels and place on a plate or cutting board. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu. Set aside and let drain for 30 minutes. Remove and discard paper towels. Slice the tofu into 1/2 inch thick slices, lay flat, cover with more paper towels and press again for a few more minutes.

Place almonds in food processor and pulse until chopped to the consistency of coarse bread crumbs. Remove from food processor and combine with corn meal, nutritional yeast, garlic powder, basil, oregano, and cayenne pepper.

Place 1/2 cup of the marinara in a bowl. Dredge the tofu pieces into the marinara and then press them into the almond mixture pressing lightly to cover both sides well. Gently shake off any excess nut mixture.

Lay flat on a foil-lined baking sheet. Bake, flipping every 10-15 minutes for 40-45 minutes.

Serve with remaining marinara sauce for dipping.

Calories 225; Protein 13 g; Carbohydrates 11 g; Sugars 2 g; Total Fat 15.3 g; Saturated Fat 1.3 g; Cholesterol 0 mg; Sodium 11 mg; Fiber 4.8 g; Beta-Carotene 37 ug; Vitamin C 4 mg; Calcium 244 mg; Iron 2.6 mg; Folate 16 ug; Magnesium 76 mg; Potassium 254 mg; Zinc 1.4 mg; Selenium 1.1 ug

Comments (22):

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seacoast

05/08/2013 05:19 PM

Rated this recipe:

SO delicious! But I did make a couple minor changes since I had the ingredients on hand today. I didn't use jar marinara. I put some tomatoes in the vitamix with a pinch of dried basil and oregano, and half of a small date, diced, for sweetness to cut the acid of the tomato and just a little water. This was my marinara. I also left the almonds raw.
I also made some nutritarian parm, a recipe from Dr Fuhrman's book that he puts on a soup, ground almonds and nutritional yeast, that I sprinkled on the marinara that was served in a bowl for dipping. I served it with steamed zucchini "noodles" and a big salad. For the salad dressing I put a few blueberries in the same blender (no I don't work for them lol), with some balsamic vinegar. Definitely a keeper recipe!

calabash

05/08/2013 05:56 PM

Rated this recipe: (no rating)

Really yummy, and so filling. I also added hemp seeds to it. The outside is crispy and the kitchen smelled wonderful when it was baking. Will definitely do again.

alaskainsane7

05/10/2013 12:30 AM

Rated this recipe:

We really enjoyed this recipe. I used homemade marinara and next time will puree instead of leaving chunky so that the crumb mixture will stick better. My husbands only complaint was that there was not enough for our family of 5.

jbristowca

05/17/2013 03:09 PM

Rated this recipe:

I LOVED this recipe! I made it using Trader Joes no salt Marinara and I left the nuts raw but it is delicious. Since I had the oven on anyway I also added a tray of veggies to roast and served them along with the tofu using the marinara as a dipping sauce for everything. It was wonderful. I will do it again often.

I was curious to see how leftovers would keep. The next day right out of the microwave, the crust was still criso and delicious.

Shelly E

05/18/2013 12:34 AM

Rated this recipe:

My family really loved these. I left the almonds raw too.

roxtar

06/06/2013 11:43 PM

Rated this recipe:

This is really delicious. It smelled wonderful as it was baking. I had quite a bit of the coating left over. Next time I'll do half of the coating part of the recipe. I, too, served it with roasted vegetables and it was a fantastic meal. Excited for the leftovers tomorrow ;)

Cynthia62

06/07/2013 05:54 PM

Rated this recipe:

because I was making this as an accompaniment to Soba noodles in teryaki sauce with edamame, I didn't want to combine marinara with Teryaki in one meal. So I dipped the pieces of tofu in teryaki sauce and then dredged them in the nuts. It worked out beautifully. Two thumbs up!

Sonya

08/15/2013 03:13 PM

Rated this recipe:

Very tasty! My husband is NOT a tofu fan but in this case, what he doesn't know won't hurt him. I have made it twice and each time he has gobbled them up!

WiderChange replies:

05/08/2018 07:11 PM

Rated this recipe: (no rating)

LOL! Thanks for the giggle. 

 

mariespats

12/20/2013 11:49 AM

Rated this recipe:

I absolutely love this. I eat it at least once a week. I take the extra breading and mix it with the extra sauce to use to dip the baked tofu in. When I can't eat it all, it also re-bakes very well. It's a really good match with Trader Joes small marinara jars, the taste mix of the two is fantastic. It's very filling. The breading is amazing and I use it on everything now!

veg4life

01/17/2015 03:08 PM

Rated this recipe:

This was a big hit with my grandchildren last night - the adults enjoyed it, too! I also did not take the time to roast the almonds. I'll be making this often.

Poca

04/19/2015 12:43 PM

Rated this recipe:

Excellent ! We used the extra breading on broccoli and put it in the oven with the tofu. All family members enjoyed that meal!

Amyslp

06/05/2015 09:57 PM

Rated this recipe: (no rating)

We tried the recipie tonight. It may be a new favorite. We are going to try it with zuchinnu instead of tofu

snowgator

06/08/2015 03:28 PM

Rated this recipe:

Next time I will drain the tofu overnight, and in the morning let it marinate in tomato sauce until I cook it that evening. I will also pulverize the nuts completely, as leaving them coarse they do not stick well. Will also change nut/corn meal mixture to 50/50 as otherewise there are a lot of calories and fat from so many nuts. Last suggestion is to make the sticks smaller. One block of tofu made 12, I think making 16 they would be easier to handle.
Overall loved the flavor, just needs a few adjustments.

snowgator

06/08/2015 03:29 PM

Rated this recipe:

Next time I will drain the tofu overnight, and in the morning let it marinate in tomato sauce until I cook it that evening. I will also pulverize the nuts completely, as leaving them coarse they do not stick well. Will also change nut/corn meal mixture to 50/50 as otherewise there are a lot of calories and fat from so many nuts. Last suggestion is to make the sticks smaller. One block of tofu made 12, I think making 16 they would be easier to handle.
Overall loved the flavor, just needs a few adjustments.

Laury

06/16/2015 12:46 PM

Rated this recipe:

I don't often give out 5 stars, but this is so deliciously creative! Even my non-ETL husband gobbled them. I sliced the tofu into mozzarella stick size planks. Great with sautéed or oven roasted zucchini, peppers, mushrooms and onions over pasta, topped with the sauce. You won't have much room for the pasta, though! Next time I'll up the spices a little bit, or maybe try marinating the tofu in the marinara as another suggested. I did toast the nuts but next time I won't. After all that time in the oven they get toasted plenty. I'm also going to try this using slices of eggplant instead of tofu.

MichelleAG33

07/27/2015 07:20 PM

Rated this recipe:

I made this tonight for the first time and it was really delicious! The almond "breading" was perfect. There are so many different ways and flavors you could use here, I love the previous reviewers use of Teryaki in place of the marinara. I cut the tofu up into 16 pieces. Thanks for the recipe!

Sandee

09/05/2015 05:15 PM

Rated this recipe:

My husband and I were both very skeptical about this tofu thing. Growing up on a farm in the
Midwest, something called tofu fingers was certainly not on my radar! Ha! Have made it
several times now. It always comes out perfect and so very flavorful! The whole family loves
it!

KathyC

04/13/2016 07:42 PM

Rated this recipe:

Really liked this one.

Shesteepstea

06/08/2016 03:18 PM

Rated this recipe:

Love this, making it again tonight. I usually use Italian seasoning since I usually don't have oregano. Really good. Also love it cold!

lindajo52

11/27/2016 04:08 PM

Rated this recipe:

I made this exactly like the recipe said using almonds. I can't even express how much I have enjoyed it. It is so so so yummy.

Cherrybomb180

11/27/2016 07:40 PM

Rated this recipe: (no rating)

I dipped the tofu planks in thick Basalmic vinegar instead of the marinara,  added crushed red pepper,  hemp seeds and ground flax to the coating and doubled all the other spices.   Had twice as much coating as I needed so that went into the freezer (due to the hemp seeds and the flax).  In the oven now..... 

This comment was last edited on 11/27/2016 07:41 PM

KrisZ

05/31/2017 02:00 PM

Rated this recipe: (no rating)

I am wondering what temp and how many minutes this would take in an air fryer?

I love this recipe anyway and think would be great in my new air fryer.