Pecan Crusted Tofu


  • 1 1/4 c. pecans, crushed
  • 4 Tbsp. Panko bread crumbs
  • 1 Tbsp. fresh rosemary, chopped
  • 1/4 tsp. sea salt
  • 1 lb. extra-firm tofu, frozen and thawed
  • 1 Tbsp. paprika
  • 1 Tbsp. chicken-style seasoning
  • 2 Tbsp. yeast flakes
  • 1 tsp. basil
  • 1 Tbsp. onion powder
  • 3/4 c. vegetable broth or vegan unsweetened milk


  1. Combine pecans, bread crumbs, rosemary and sea salt. Set aside.
  2. To make marinade, mix broth or milk, paprika, chicken-style, yeast flakes, basil and onion powder.
  3. Squeeze excess moisture from tofu. Slice into triangles. Soak tofu triangles in marinade for at least 15 minutes or overnight.
  4. Dip tofu into bread crumb mixture and place on oil-sprayed baking sheet.
  5. Bake at 425 degrees for 25 – 30 minutes, turning halfway through baking. Serve with Herb Roasted Vegetables
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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.