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Honey-Glazed Nut-Crusted Tofu Loaf with Fresh Herbs

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A hearty and flavorful tofu loaf coated in crunchy nuts and glazed with sweet honey, infused with fresh herbs for a savory-sweet balance. Perfect as a plant-based centerpiece or satisfying weeknight main.

Ingredients

Scale
  • 14 oz extra-firm tofu, pressed and crumbled
  • 1 cup breadcrumbs
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp olive oil
  • 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
  • 1/4 cup chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup mixed nuts (walnuts, almonds, pecans), finely chopped
  • For the Honey Glaze:
  • 2 tbsp honey or maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar

Instructions

  1. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
  2. In a small bowl, mix ground flaxseed with water and set aside to thicken.
  3. In a large bowl, combine crumbled tofu, breadcrumbs, onion, garlic, soy sauce, olive oil, flax egg, parsley, thyme, salt, and pepper. Mix until well combined and mixture holds together when pressed.
  4. Transfer mixture to the prepared loaf pan, pressing firmly to shape into a loaf.
  5. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to make the glaze.
  6. Spread the glaze evenly over the top of the tofu loaf.
  7. Sprinkle chopped nuts over the glaze, pressing them gently into the surface.
  8. Bake for 45 minutes, or until golden and firm. Let cool for 10 minutes before slicing.
  9. Serve warm, garnished with extra herbs if desired.

Notes

  • To make it vegan, substitute maple syrup for honey.
  • Great served with mashed potatoes or seasonal vegetables.
  • Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven.

Nutrition

Keywords: tofu loaf, nut crusted tofu, honey glaze, vegetarian main, herb tofu bake

Find it online: https://yumcove.com/honey-glazed-nut-crusted-tofu-loaf-with-fresh-herbs/