Hummus Crusted Tofu With Rosemary Recipe 445

HUMMUS CRUSTED TOFU WITH ROSEMARY RECIPE - (4.4/5)

Hummus Crusted Tofu with Rosemary Recipe - (4.4/5) image

Provided by MissAlyssaG

Number Of Ingredients 20

Ingredients

Marinade:
1 package tofu, extra firm
2 tablespoons bragg
1 tablespoon sugar
1 tablespoon apple cider vinegar
1/2 cup water
2 teaspoons rosemary
1 teaspoon thyme
1 teaspoon sage
Hummus:
1 can chickpeas
1/4 cup tahini
3 cloves garlic
1 tablespoon balsamic vinegar
1 tablespoon bragg
1/2 cup water
1/4 cup Olive Oil
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil

Steps:

Marinated Tofu: Drain the tofu and press to remove extra liquid. I like to slice my tofu into 1/2 inch strips and press those individually to remove as much liquid as possible. It creates a firmer tofu. While the tofu is "pressing," prepare the marinade by pouring all the ingredients in a 9 X 13 baking dish and stirring until well combined. Chop tofu into 1″ cubes and place it in the marinade. Stir gently until all the tofu is thoroughly coated. Cover and set aside. Hummus: Pour all hummus ingredients into a food processor and pulse until well-combined. This hummus should be a bit runnier than others because of the added water. This texture will help it spread over the tofu in the next step. Hummus Crusted Tofu with Rosemary: Heat the oven to 350 Be sure the tofu is distributed evenly across the bottom of the pan and then pour hummus over the tofu. Be sure each piece is covered. You can even stir the tofu gently to ensure each side is amply covered. We're going for a thick coating of hummus. Bake at 350 for 30 minutes Allow the tofu to cool slightly and serve over brown rice. I like to serve this dish beginning with bed of spinach, followed by brown rice topped with the crusted tofu (and the remnants of the baked hummus). The combination of colors and flavors is divine and the aroma of the rosemary and other spices is not so bad either!

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