Gluten-Free Spiced Hazelnut Crusted Tofu
Crispy baked tofu steaks coated in a savory-spiced hazelnut crust with warm spices like cumin, coriander, and ginger. The coconut-agave batter binds the nutty flour coating, creating a crunchy exterior while the tofu stays tender inside. Serve over greens, in lettuce wraps, or as a protein-forward main. This version skips deep frying for a cleaner baked approach, making it weeknight-friendly while delivering restaurant-quality texture and flavor.
Ingredients
- 1 block tofu, pressed
- ¾ cup hazelnut flouralmond flour1:1nut-basedtree_nuts-free
same texture, milder flavor
- ¼ cup light coconut milk
- 2 tablespoon agave syrup
- 2 tablespoon corn starch
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
- 1 pinch salt
- 2 tablespoon light coconut milk, additional
Instructions
- 1
Press tofu block between paper towels under weight for at least 30 minutes to remove excess moisture.
- 2
Cut pressed tofu into squares or triangles.
- 3
Preheat oven to 375°F and lightly grease baking sheet.
- 4
Whisk wet ingredients: agave syrup, corn starch, and coconut milk until smooth.
- 5
Combine dry ingredients in separate bowl: hazelnut flour, garlic powder, cumin, coriander, ginger, cayenne, and salt.
- 6
Working with one hand for wet and one for dry, dip each tofu piece in wet mixture, flip, then coat thoroughly in spiced hazelnut mixture.
- 7
Arrange coated pieces on prepared baking sheet.
- 8
Bake 12 minutes, flip each piece, then bake additional 12 minutes until golden.
- 9
Optional: broil 3 minutes for extra crispness.
Tips
Press tofu thoroughly before breading. Pat the pressed block completely dry before cutting to maximize crust adhesion and browning.
Use one hand wet, one hand dry when breading to minimize mess and keep your dry coating from getting gummy.
For extra crispy tofu, broil the final 3 minutes or increase oven temp to 400F and bake additional 5-8 minutes.
Good to Know
Refrigerate leftover tofu in airtight container up to 4 days. Reheat in 180C oven 8-10 minutes until crispy.
Prepare tofu pieces and store in brine up to 24 hours. Bread just before baking for best crust.
Serve warm over mixed greens, in lettuce wraps, with dipping sauce (sriracha mayo, tahini), or alongside roasted vegetables.
Common Mistakes
Skip pressing tofu to avoid soggy crust and uneven browning
Don't mix wet and dry batter in advance to avoid clumping
Avoid crowding baking sheet to ensure air circulation and even crisping
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use firm instead of extra-firm tofu?
Extra-firm works best because it holds shape during coating and baking. Firm tofu will work but may release more moisture and become soft inside. Extend pressing time to 45 minutes.
What if my coating slides off during baking?
Ensure tofu is completely dry after pressing and batter coats evenly. Check that wet batter is sticky enough; add 1 tsp coconut milk if too thin. Lightly spray coated tofu with cooking oil before baking.
How long can I keep leftover baked tofu?
Store covered in refrigerator up to 4 days. Freeze unbaked breaded tofu up to 3 months; bake from frozen adding 5-8 minutes. Reheated cooked tofu best within 2 days for optimal crispness.