Tofu with Almonds


Tofu with Almonds

I am a vegan but I try to eat grain-free as well. This recipe is great -- it has protein from tofu, fats from almonds and sesame, carbs from vegetables, and heat (which I love) from sriracha sauce.  

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Allergens: Nuts, Soy
  • Servings: 4


  • 1 package tofu (extra firm)
  • 1/8 cup almonds
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon chili flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds (separated into 1/4 and 3/4)
  • 1 tablespoon sriracha sauce
  • 1 tablespoon coconut oil
  • 1 teaspoon sesame oil


  1. Press tofu by wrapping it in a paper towel, placing it on a flat plate, then placing a pan or skillet on top of the wrapped tofu to apply pressure and force out moisture.

  2. Dice tofu into 1-inch cubes and slice almonds.

  3. Melt 1 tablespoon coconut oil in a skillet over high heat.

  4. When oil is heated, add tofu cubes and allow tofu to cook on each side until golden brown and crispy (about 2 minutes).

  5. Add almonds to the pan when tofu is nearly completely crispy, allowing to cook together on high for 1-2 minutes.

  6. Add all spices along with 3/4 of sesame seeds, saving 1/4 for plating.

  7. Add 2 tablespoons water along with soy sauce. If you add soy sauce without water, it may burn!

  8. Allow spice blend and soy sauce to reduce until no liquid remains. You should be left with tofu and almonds coated with a spice blend.

  9. Add in hot sauce, 30 seconds before removing it from the stove.

  10. Serve over steamed broccoli, top with remaining sesame seeds and additional chopped almonds if desired, and drizzle with 1 teaspoon sesame oil.

Bon appétit!