Cashew Nut Crusted Tofu


  • two 14-oz. containers water-packed firm tofu, sliced
  • 2 Tbsp. olive oil
  • 1/2 c. raw cashews
  • 1/3 c. nutritional yeast flakes
  • 1 tsp. McKay’s chicken style seasoning, vegan
  • 1 Tbsp. parsley flakes
  • 1/2 tsp. salt
  • 2 Tbsp. Earth Balance margarine
  • 1+1/2 c. bread crumbs
  • coconut milk, oil or water for dipping tofu


  1. Process bread crumbs and nuts in food processor until fine. Add yeast flakes, chicken style, parsley, salt and margarine. Process until mixed.
  2. Spread olive oil on tofu slices, place on a foil or parchment lined baking sheet, and bake at 350 degrees F for 15 – 25 minutes. Cool
  3. Dip prepared tofu slices in coconut milk, oil or water and then dip into crumb mixture, coating on both sides. Bake at 350 degrees F for 20 – 30 minutes, or until browned. Serve with tartar sauce and garnish with green onions and sliced almonds.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.