Spice-Crusted Tofu

Spice-Crusted Tofu

9 Reviews
From: EatingWell Magazine, Spring 2004

Pantry ingredients and basic spices transform a package of tofu into a quick, simple meal—no slicing and dicing required.

Ingredients 4 servings

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  • 3 tablespoons pine nuts
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon coarse kosher salt, or to taste
  • Freshly ground pepper, to taste
  • 1 14- to 16-ounce package extra-firm tofu
  • 3 tablespoons boiling water
  • 2 tablespoons lemon juice
  • 4 teaspoons honey
  • 1 tablespoon extra-virgin olive oil

Preparation

  • Active

  • Ready In

  1. Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, 1/2 inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.
  • Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition information

  • Per serving: 204 calories; 15 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 12 g protein; 5 mcg folate; 0 mg cholesterol; 6 g sugars; 855 IU vitamin A; 3 mg vitamin C; 122 mg calcium; 3 mg iron; 309 mg sodium; 91 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/3 other carbohydrate, 1 medium-fat protein, 2 fat

Reviews 9

April 21, 2015
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By: EatingWell User
Loved it! The recipe was super easy to follow, delicious and didn't require a trip to the grocery store! We skipped the pine nuts because we didn't have them in our pantry. Loved it! Pros: Delicious, flavorful and fast. Cons: None
July 02, 2013
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By: EatingWell User
Fantastic! This is our favorite tofu recipe! It was so easy to prepare. Lovely flavors -- the sweetness of the honey/lemon was a great counterpart to the spices of the dredge. Also, the crunchiness of the pine nuts was nice, given tofu's basic texture. Only thing we did differently was cut the tofu (a half-recipe) into smaller, thinner slices, so we had more of the spice flavor. Great meal! Pros: Quick & easy, great blend of favors and textures
April 30, 2012
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By: EatingWell User
Fantastic ! My husband and I are big tofu eaters and I was looking for some ways to mix it up. This was excellent and very easy to make. I substituted the pine nuts for roasted sunflower seeds. Will definitely make again and again !
April 01, 2012
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By: EatingWell User
Company loved it! I made this to go along with a pasta dish I was bringing to a cousin's get together last night. (pasta, artichoke hearts, sun dried tomatoes, fresh green beans) I kept it on the side as I wasnt sure who would eat tofu. Everyone LOVED it... a big hit for sure! Will make it for sure again! Pros: quick and easy
October 15, 2010
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By: fitchick
Loved it! I sprinkled some fitflax on top
September 19, 2010
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By: EatingWell User
Yummy! I didn't use pine nuts but I did everything else exactly the same except I only made a half of block. The flavor of the honey and lemon compliment the spices well. It has a slightly sweet good flavor to it. Will def. make again!
August 05, 2010
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By: EatingWell User
This got me over my fear of preparing tofu. It's simple, yummy and quick. I didn't have any pine nuts, so I substituted with raw sunflower seeds (unsalted and shelled) and toasted them. Yum! I mixed the same seasonings used for the tofu into a pad of butter and melted it on top of some steamed veggies. Delicious.
April 29, 2010
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By: EatingWell User
My husband thought he wouldn't like tofu but he said he could have this regularly. Deliciously Healthy! Amazingly simple! Had it with cooked spinach and had dinner ready in 20 minutes.
April 22, 2010
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By: EatingWell User
One of my all-time favorite ways to serve tofu. Fast, easy and delicious. I use toasted walnuts instead of pine nuts.