Coffee Crusted Tofu
I have had tofu in a lot of soups or on top of a salad. The first time I had Tofu treated as a main dish was actually at a breakfast. It was a coffee crusted tofu and I instantly fell in love with it. It had such great flavor and a nice crusty outside.
Many of the recent recipes posted have been from a 5 course meal I made for my family. I wanted to test many of the recipes I had in mind and all of them were great successes! However, this one was the most surprising for everyone because not many had tofu prepared this way before, or had they loved it so much!
This recipe begins with marinating the tofu. This is key in order to get a great flavor throughout each bite. A lot of recipes call for pressing the tofu to expel any excess fluid, I kept it easy and you don’t have to do that for this meal!
I used extra firm tofu and cut the cube into 1/2-3/4 inch slabs. Then I cut each slab at a diagonal to form triangles.
For the marinade, whisk together the reduced sodium soy sauce, balsamic vinegar, Worcestershire, garlic powder, onion powder, chili powder, and cinnamon. Place the tofu into the marinade, cover, and refrigerate for preferably over night but ultimately, the longer the better!
Once you are ready to eat, you can mix together the crust ingredients; the decaf coffee (finely grounded), cocoa powder, cinnamon, and cayenne pepper.
Heat a skillet over medium-high heat with some olive oil. Remove the tofu from the marinade, letting any excess liquid drip off and rub the coffee/spice crust over all sides of the tofu. Gently place onto the hot skillet and make sure there is at least an inch between each piece of tofu and to not overcrowd the pan.
Drizzle 1 tbs of maple syrup for over the tops of all of the tofu in the pan and let them cook for 5 minutes, flip and cook for another 5 minutes. Many coffee rubs for steaks and what have you call for a TON of brown sugar in their recipes. The maple syrup substitutes some of that sweetness but also helps create the crust on the tofu.
Remove the tofu after cooking the last 5 minutes and plate with Lemon-Chili Acorn Squash, roasted vegetables, or your favorite salad! This will instantly become a healthy hit, for tofu-lovers and newbies!
WHAT YOU'LL NEED
- 1 Brick Extra Firm Tofu
- 1 tbs Olive Oil
- 1/4 cup Reduced-Sodium Soy Sauce
- 1 tbs Balsamic Vinegar
- 1 tbs Worcestershire
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 1/2 tsp Cinnamon
- 1 tbs Decaf finely ground Coffee
- 1/2 tbs Cocoa Powder
- 1 tsp Cinnamon
- 1/4 tsp Cayenne Pepper
- 1 tbs Maple Syrup
STEP BY STEP
- In a bowl, whisk together to ingredients for the marinade and set aside.
- Cut the tofu into 1/2 inch-1 inch squares and cut each square at diagonal to form a triangle. Place tofu into the marinade and cover it/refrigerate for at least 6 hours but overnight is great.
- Once ready to eat, whisk together the decaf coffee, cinnamon, cayenne pepper, and cocoa powder.
- Place a sauté pan over medium-high heat and add the olive oil. While it is warming, remove the tofu from the marinade and pat the crust ingredients on all sides of the tofu.
- Place the crusted tofu into the hot pan and drizzle the 1 tbs of maple syrup over the tops of the tofu. Cook for 5 minutes, flip and cook for another 5-7 minutes. Remove and serve!