If there was a movie about vegan food, tofu and hummus would be starring roles. But rarely do we ever see these two characters in the same dish… until now! I was snacking on some hummus, when I got the crazy idea to use hummus as “glue” to get breadcrumbs to stick. I decided to try it out on some tofu, and the results were delicious!
- 1 lb extra firm tofu, drained and patted dry
- 1/2 cup coconut aminos (or low sodium soy sauce)
- 1/4 cup lemon juice
- 1/2 cup hummus (homemade or store bought)
- 1/2 cup panko breadcrumbs
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Wrap the tofu in a clean dish towel and place a heavy plate on top. Let the tofu press for 30-60 minutes.
- Unwrap the tofu, and cut it in half so that you have two large rectangles. Then cut each rectangle into 4 triangles.
- Marinate the tofu triangles in the coconut aminos and lemon juice, in a covered container in the fridge, for 1-8 hours.
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- In a shallow bowl, mix together the breadcrumbs, nutritional yeast, garlic powder, oregano, and salt.
- Take the tofu out of the container, pat it dry a little, and spread each side of the tofu with a thin layer of hummus.
- Carefully coat the hummus-coated tofu in the breadcrumb mixture. Place the tofu on the parchment-lined baking sheet.
- Using a pastry brush, delicately dab the tops and sides of the tofu with olive oil.
- Bake for 20-25 minutes. The breadcrumbs should be golden brown.
- Carefully remove the pan from the oven. Use a spatula to transfer the tofu onto a serving plate.
- Serve the tofu over salad, rice, or pasta.