Elevate your weeknight dinner with this Almond Butter Tofu recipe. It’s quick, delicious, and offers a satisfying blend of flavors and textures. Discover the nutritional benefits of tofu and almonds in one mouthwatering dish!
This Almond Butter Tofu recipe isn’t just about meeting dietary preferences; it’s about creating a meal that tantalizes your taste buds and leaves you craving more. Tofu, often referred to as “bean curd,” offers a substantial source of plant-based protein, while almonds, the star of the almond butter sauce, brings a wealth of health benefits to this meal.
You’ve already experienced my Peanutty Garlic Tofu and the Peanut Butter Chicken Wings. I thought to myself, why not try almond butter? So, now I’m going to change the peanut butter game with another nut butter – Almond Butter Tofu!
Let me introduce you to the real star of the show: the almond butter sauce. This luscious sauce combines the earthiness of almond butter with the umami goodness of coconut aminos, the tang of rice vinegar, and a hint of heat from chili garlic oil. Sounds delicious, right?
WHY YOU’LL LOVE ALMOND BUTTER TOFU
This Almond Butter Tofu recipe is a delightful fusion of flavors and textures. Here’s why you’ll want to add it to your menu:
Protein-Packed: Tofu is an excellent source of plant-based protein and a satisfying option for vegetarians and vegans.
The Nutrients: Almonds are a nutritional powerhouse. They’re loaded with healthy fats, vitamins, and minerals. The almond butter in this recipe adds a nutty richness and a boost of nutrients.
Flavor Explosion: The combination of almond butter, coconut aminos, and chili garlic oil creates a mouthwatering sauce that’s savory and slightly spicy.
Quick and Easy: This recipe comes together in less than 30 minutes. This makes it perfect for busy weeknights.
Let’s make your tastes bud dance, TOOTz! Time to get down in the kitchen.
THE BREAKDOWN
- HALF BLOCK OF TOFU
- CORNSTARCH
- ONION AND GARLIC POWDER
- SMOKED PAPRIKA
- CURRY POWDER – Optional but this will give more flavor.
FOR THE ALMOND BUTTER SAUCE
- UNSALTED CRUNCHY ALMOND BUTTER – To keep this meal low in sodium.
- COCONUT AMINOS – This will make the sauce a bit sweet.
- RICE VINEGAR
- CHILI GARLIC OIL
HOW TO MAKE ALMOND BUTTER TOFU
Prepare the Tofu: Start by pressing the tofu to remove excess water. Place the tofu block between two clean kitchen towels and press gently with a heavy object for about 15-20 minutes.
Coat with Cornstarch: In a shallow dish, mix the cornstarch with a pinch of garlic powder, onion powder, smoked paprika, and curry powder.
Coat the Tofu: Gently toss the tofu cubes in the cornstarch mixture until evenly coated. Shake off any excess.
Pan-Fry the Tofu: Heat a non-stick skillet over medium-high heat and add a bit of oil. Place the coated tofu cubes in the skillet, ensuring they are in a single layer. Cook for 2-3 minutes on each side, or until they become crispy and golden brown. Remove the tofu from the skillet and set it aside.
Prepare the Almond Butter Sauce: In a small bowl, combine the almond butter, coconut aminos, rice vinegar, and chili garlic oil. Mix until you have a smooth and creamy sauce.
Combine and Serve: Return the pan-fried tofu to the skillet and pour the almond butter sauce over it. Gently toss everything together until the tofu is coated with the flavorful sauce. Cook for an additional 1-2 minutes, allowing the tofu to absorb the sauce.
Devour and Enjoy: Transfer your delicious almond butter tofu to a plate. Garnish with sesame seeds or sliced green onions. Serve with white rice and a side of veggies.
SUBSTITUTIONS
Tempeh: Swap tofu for tempeh, a fermented soybean with a nutty flavor. Slice it into thin pieces and follow the same recipe. Cooking times will vary.
Gluten-Free Option: Make sure to use a gluten-free cornstarch or substitute it with arrowroot powder or potato starch.
Nut Butter Substitutes: Swap almond butter for cashew butter for a milder, creamier sauce. You can stick to the peanut butter for a traditional flavor.
VARIATIONS FOR ALMOND BUTTER TOFU
Noodles: Toss with cooked udon noodles or rice noodles for an Asian-inspired noodle bowl. You could consider making this Black Beans and Mushroom Udon Noodles.
Salad: Transform it into a cold tofu salad by serving it over a bed of greens with a light dressing.
STORAGE
Refrigeration: Allow the Almond Butter Tofu to cool to room temperature before storing it. Transfer the leftovers to an airtight container. You can store both the tofu and sauce together or separately. Refrigerate for up to 3-4 days.
HOW TO REHEAT
Microwave: Place Almond Butter Tofu in a microwave-safe dish. Heat it in 30-second intervals, stirring in between. Add a splash of water to help prevent drying out.
Stovetop: To maintain the crispy texture of the tofu, you can reheat it on the stovetop. Heat a non-stick skillet over medium heat, add a bit of oil, and then add the tofu. Cook and flip serveral times, until it’s crispy again. You can also add a little more almond butter sauce to refresh the flavors.
Oven: Preheat your oven to 350°F (175°C). Place the Almond Butter Tofu on a baking sheet and bake for about 10-15 minutes. You can add a bit of sauce to enhance flavor.
Almond Butter Tofu
Equipment
Ingredients
TOFU
- ½ block firm tofu drained and cut into cubes
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp curry powder optional
ALMOND BUTTER SAUCE
- 2 tbsp unsalted crunchy almond butter or salted almond butter
- 1 tbsp organic coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp chili garlic oil
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Instructions
Prepare the Tofu
- Start by pressing the tofu to remove excess water. Place the tofu block between two clean kitchen towels and press gently with a heavy object for about 15-20 minutes.
Coat with Cornstarch
- In a shallow dish, mix the cornstarch with a pinch of garlic powder, onion powder, smoked paprika, and curry powder.
Coat the Tofu:
- Gently toss the tofu cubes in the cornstarch mixture until evenly coated. Shake off any excess.
Pan-Fry the Tofu
- Heat a non-stick skillet over medium-high heat and add a bit of oil. Place the coated tofu cubes in the skillet, ensuring they are in a single layer. Cook for 2-3 minutes on each side, or until they become crispy and golden brown. Remove the tofu from the skillet and set it aside.
Prepare the Almond Butter Sauce
- In a small bowl, combine the almond butter, coconut aminos, rice vinegar, and chili garlic oil. Mix until you have a smooth and creamy sauce.
Combine and Serve
- Return the pan-fried tofu to the skillet and pour the almond butter sauce over it. Gently toss everything together until the tofu is coated with the flavorful sauce. Cook for an additional 1-2 minutes, allowing the tofu to absorb the sauce.
Devour and Enjoy
- Transfer your delicious almond butter tofu to a plate. Garnish with sesame seeds or sliced green onions. Serve with white rice and a side of veggies.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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Holla at yo girl and leave a sweet comment below TOOTz!
Celeste
This was delicious! Never thought of using almond butter. Great idea.
Jen
I’m obsessed with coconut aminos and can’t wait to try this sauce! This looks like a really delicious way to prepare tofu.
Janie | Naughty Kitchen
I love using coconut aminos rather thank soy sauce! A more sweeter taste than salty.
Sara Welch
This was such a unique and unexpected recipe that does not disappoint! Turned out rich, smooth and delicious; easily, a new favorite recipe!
Janie | Naughty Kitchen
Sweet! Its currently my go-to for crispy tofu.
Kathleen
What a marvelous combination of flavors in this almond butter tofu. I love that you can enjoy it over rice or as a lettuce wrap. It’s just a perfect meal.
Janie | Naughty Kitchen
Yees! Need to have some greens too lol.
dana
This is super delicious! Loved using almond butter in this way. The tofu was super flavorful.
Janie | Naughty Kitchen
Thanks Dana! Happy to hear you enjoyed this meal.