My dad had a medical procedure last Thursday, so I’ve been in Vancouver for the past week. And, while I brought several big jars of soup, a jar of hummus, and tons of fruits and vegetables, I did end up eating quite a few meals out…most of which included some dairy, extracted oil, and white flour. However, I’m back in the WFPB saddle again now that I’ve returned to Sideways Cottage. Since we’re whole-food, plant-based for about 95% of our meals, I try not to sweat it too much when I’m traveling…or just out for dinner!
Last evening, James made some rather amazing air-fried tofu with a delicious lemon sauce to drizzle over it. And, since I recently bought a HUGE new air-fryer (yeah, yeah, I KNOW I have a problem with that small appliance addiction!!), we didn’t have to do them in batches. Plus, the air-frying is always even!
And the Breville Smart Air Oven can be used in baking mode as well, so we’ve been baking bread in it with great success. In fact, we haven’t turned on the big oven since with got the Breville. Plus, you can use it to dehydrate as well, so I’ve given my little air fryer and my dehydrator to Annie.
In any event, I was rather exhausted when I arrived home, so my darling Jamie-boy made panko-crusted tofu drizzled with a lemon sauce he adapted from this recipe, and I made a salad with cashew-dill dressing topped with vegan bac’n bits–yum!
Lemony Panko-Crusted Tofu
For the tofu:
- 1 block of Sunrise extra firm tofu, cut into chunks or planks
- 1/2 cup aquafaba (or other egg replacement)
- 1 cup whole-wheat panko crumbs (add in some salt, pepper, nooch, unsweetened coconut to your taste)
Drag the tofu chunks through the aquafaba dredge and into the panko-crumb mixture. Place each breaded chunk onto the air-fryer pan. Air-fry chunks at 400 degrees for fourteen to eighteen minutes.
For the sauce:
- 2 cups vegetable broth
- 1⁄2 cup lemon juice
- 1/2 cup coconut sugar (I’m going to try this with medjool dates next time!)
- zest of one lemon
- 1⁄4 cup corn starch
- 1⁄4 cup cold water
In saucepan bring the broth to a boil and then add lemon juice, sugar, and zest. Return mixture to a boil. Blend together cornstarch and cold water in the Magic Bullet and stir into the lemon sauce. Cook until thickened, stirring frequently.
Drizzle the sauce over the tofu and top with sesame seeds. Serve with a big salad!
And the song of the day is Alexi Murdoch’s “All My Days”:
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