Description
Crispy vegan tofu coated in a buttery cracker crust, tossed in a sweet and spicy hot honey glaze, and paired with a fresh mango avocado salad. Served over jasmine rice, it’s a vibrant, flavor-packed plant-based meal.
Ingredients
- 15 oz super-firm or extra-firm tofu, pressed
- 1 cup almond milk (or other dairy-free milk)
- 1/2 cup all-purpose flour (60g)
- 1/4 cup cornstarch (35g)
- 3/4 tsp salt
- 2 cups finely crushed vegan round crackers (126g)
- 1–2 tbsp vegetable oil or olive oil
- 1/2 cup agave nectar (169g)
- 3/4 tsp red pepper flakes (1g)
- 2 tbsp melted vegan butter (28g)
- 1 cup fresh mango, diced
- 1/2 cup sweet white corn
- 2 tbsp fresh cilantro, chopped
- 1 green onion, minced
- 1 tsp lime zest
- 2–3 tsp lime juice
- 1/8–1/4 tsp salt
- 1/2 large avocado, diced
- 4 cups cooked jasmine rice
- 1 cup fresh basil or cilantro for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Drain and blot the tofu, then tear into 1-inch pieces.
- Set up three bowls: almond milk in one, flour/cornstarch/salt mix in another, and crushed crackers in the third.
- Dip tofu in almond milk, coat in flour mixture, dip again in milk, then coat in crushed crackers, pressing gently to adhere.
- Place tofu on baking sheet, drizzle with oil, and bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Whisk agave, red pepper flakes, and melted vegan butter to make hot honey glaze.
- Toss baked tofu in the glaze. For extra crispiness, return to oven for 10–15 minutes, watching carefully.
- Mix mango, corn, cilantro, green onion, lime zest, lime juice, and salt. Fold in avocado gently.
- Serve tofu over jasmine rice with the mango avocado salad. Garnish with fresh basil or cilantro.
Notes
- Use oat or soy milk for a nut-free version.
- Swap agave with maple syrup or vegan honey.
- Use gluten-free crackers and flour if needed.
- Add spices like smoked paprika or garlic powder to breading.
- Try pineapple or peach instead of mango in the salad.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (tofu, salad, and rice)
- Calories: 540
- Sugar: 20g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
