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A skewer with a crusted almond tofu bite being dipped into lemon ginger dip in a wood bowl.


Crunchy almond crusted tofu bites dipped into a creamy lemon ginger dip. The perfect appetizer. Or, make it a protein packed meal.
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Course: Appetizer, Snack
Cuisine: American, Vegan
Keyword: almond crusted tofu, Healthy tofu appetizer, tofu appetizer
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 395kcal
Author: Linda Meyer



  • 1 cup 113 g raw cashews, soaked in boiling water for at least 4 hours (see note)
  • ½ cup 120 ml water
  • 15 ounce 425 g cooked cannellini beans
  • 1 ½ teaspoon 4 g fresh grated ginger
  • 1 teaspoon ground sea salt or to taste
  • 1 teaspoon minced fresh oregano stems removed
  • ½ teaspoon minced fresh rosemary stems removed
  • ¾ teaspoon Nielsen-Massey Pure Lemon Extract
  • ½ teaspoon ground black pepper or to taste


  • 14 ounce 397 g block of extra-firm tofu
  • ½ cup roasted almonds
  • ½ cup 61 g Panko breadcrumbs
  • 1 tablespoon 15 g minced fresh oregano, stems removed
  • 1 tablespoon 15 g minced fresh sage, stems removed
  • 2 teaspoon 5 g minced fresh rosemary, stems removed
  • 2 teaspoon 5 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • Ground sea salt and black pepper to taste
  • ½ cup 63 g all-purpose flour
  • ½ cup 60 ml unsweetened almond milk
  • 1 ½ teaspoon 7 ml Nielsen-Massey Pure Almond Extract



  • Soak the cashews in boiling water for at least 4 hours. Soaking overnight will ensure optimal results.
  • Drain and rinse the cashews and put in the blender. Blend on a high speed for 2 minutes, scrape the sides occasionally, or until the nuts are smooth and creamy. You shouldn’t see be able to detect any solid pieces. Drain and rinse the beans and place in the blender with the cashews, and add the ginger, salt, oregano, rosemary, lemon extract, and black pepper. Blend on a high speed for 1 minute, or until the dip is smooth and creamy. Adjust the salt and lemon if you want a bolder flavor.


  • Preheat oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
  • Wrap the tofu in paper towels and a clean kitchen cloth and place on a plate. Place a heavy pan on top and press out the excess liquid for 15 to 20 minutes. This will ensure that the texture is firm. Once it’s pressed, cut the tofu into 2-inch (5 cm) cubes.
  • Grind the roasted almonds in a food processor until they resemble the texture of the Panko breadcrumbs, approximately 30 seconds. Place the almonds in a shallow bowl and mix with the Panko, oregano, sage, rosemary, vanilla sugar, and salt and pepper until completely combined.
  • Put the flour in a shallow bowl.
  • Pour the almond milk in a shallow bowl and whisk in the almond extract until combined.
  • Dip the cubed tofu, one piece at a time, in the flour. Make sure to coat all sides. Then dip in the almond milk. Now dip in the almond and Panko breadcrumb mixture. Press the almond mixture into the tofu for a thick coating. Place on the baking sheet. Repeat with the remaining cubes of tofu.
  • Bake the crusted tofu for 10 minutes, then flip each piece and bake for another 10 minutes. Flip one more time and bake for another 10 minutes, or until all sides are golden brown and crisp.
  • Serve with the dip.
  • Enjoy!


For best results, soak the cashews overnight if you don't have a high-powered blender.
The Nutrition Facts are an estimate only.


Calories: 395kcal | Carbohydrates: 39g | Protein: 19g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 462mg | Potassium: 579mg | Fiber: 7g | Sugar: 4g | Vitamin A: 35IU | Calcium: 229mg | Iron: 6mg