Pumpkin Seed Crusted Tofu with Cranberry-Rosé Relish
 
Prep time
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The perfect vegan main dish for your holiday table. Pumpkin seed crusted tofu, baked, not fried. Topped with a Cranberry-Rosé Relish, because its the holidays, and we're fancy like that.
Author:
Recipe type: Main
Cuisine: Vegan, Gluten-Free
Serves: 8-10 servings
Ingredients
  • 2 16-ounce blocks extra firm tofu
Marinade:
  • 3 tablespoons gluten-free tamari
  • 2 tablespoons olive oil
  • 3 garlic cloves, pressed or minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons maple syrup
Pumpkin Seed Breading:
  • 1 ¼ cups raw shelled pumpkin seeds
  • ½ cup gluten-free flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh sage
  • 3 tablespoons egg replacer (such as Ener-G brand)
  • ½ cup water
Cranberry-Rosé Relish:
  • 1 teaspoon coconut oil
  • ½ large fennel bulb, diced
  • 3 cups fresh cranberries
  • ⅛ teaspoon kosher salt
  • ½ cup rosé wine
  • Zest of 2 oranges
  • 2 oranges segmented
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh chives, finely chopped
Instructions
  1. To make the Marinade:
  2. In a small bowl, combine all the marinate ingredients and whisk to combine.
  3. Slice the bricks of tofu into 8 slabs each. Arrange the tofu in a shallow container or plate, brushing each side with marinade. Pour any remaining marinade over the top, and let marinate for at least 30 minutes, or preferably overnight.
To make the Cranberry-Rosé Relish:
  1. In a small sauce pan, heat the coconut oil over medium heat until it begins to shimmer.
  2. Add the diced fennel and sauté until slightly translucent. Add the fresh cranberries and rosé wine.
  3. Allow the cranberry mixture to simmer until it has thickened and most of the cranberries have popped. Stir in the orange zest and remove from the heat.
  4. Segment the oranges over a medium bowl, allowing it to collect any fresh juice along with the segments. Stir in the cranberry mixture along with the salt, maple syrup, and chives.
  5. Set aside to cool completely and serve at room temperature.
To make the Crusted Tofu:
  1. Preheat the oven to 375°F, and line a large baking sheet with parchment paper.
  2. It the bowl of a food processor, combine the pumpkin seeds, flour, salt, pepper, and sage. Pulse until the pumpkin seeds are finely chopped. Transfer the mixture to a shallow bowl.
  3. In a separate shallow bowl, combine the egg replacer and water, whisking to combine.
  4. Remove the tofu from the marinade shaking off any additional liquid. Lightly coat in the liquid egg replacer mixture, and transfer to the pumpkin seed coating. Gently toss in the pumpkin seed coating, making sure all sides have been coated. Transfer to the prepared baking sheet.
  5. Repeat with the remaining tofu, using one hand for the wet mixture and the other for the dry mixture to avoid getting them really gummy.
  6. Once all the tofu has been coated, lightly mist the slices with an oil mister or drizzle with melted coconut oil.
  7. Bake for 40 minutes until golden brown, flipping the slices once, halfway through the baking.
  8. Serve hot, with the cranberry relish.
Recipe by David James Di Pardo at https://davidd.ca/pumpkin-seed-crusted-tofu-with-cranberry-rose-relish/