This Creamy Dill Tofu is an irresistible combination of golden, crunchy tofu and a luscious herb-packed sauce. It’s crispy on the outside, tender inside, and smothered in a creamy dill sauce that’s tangy, garlicky, and rich without being heavy.

Looking for more protein-rich plant-based meals? These are some of my favourites:

This is one of those recipes I keep coming back to. The tofu gets ultra-crispy thanks to a dip in cornstarch and cornflakes, and the marinade infuses it with lemony, savoury flavour. Paired with the creamy dill sauce, it hits all the right notes: zesty, rich, and herby.

It’s satisfying but not heavy, packed with protein, and totally dairy-free. It was my first time cooking with a vegan cream, I used the Flora Thickened Plant Cream which is made from lentils! and it was good but I didn’t get exactly the same thickness and richness as regular cream, so I recommend using the Nutritional Yeast.

I love that you can prep the tofu the night before, so it’s super easy to throw together when you’re ready to cook. The sauce is fast but feels so gourmet thanks to the white wine and herbs. And the whole thing looks like something you’d get at a restaurant, especially when served with garlicky green beans or mashed cauliflower.

This is the kind of meal I’d make at the start of the week for a comfort night in, and I’d make extra tofu to keep in the fridge. The tofu tastes so good in a wrap or grain bowl, and you can go crazy with different dressings; try garlic aioli, spicy chipotle or bbq sauce. They are the perfect base!

Main Ingredients & Why We Use Them

Tofu (extra/super firm): Freezing and pressing makes it meatier, ideal for crisping.
Vegetable broth: Adds savoury depth to the marinade.
Lemon juice: Brightens the tofu and sauce with acidity.
Olive oil: Helps the tofu roast evenly and adds richness.
Cornstarch: Essential for getting the tofu golden and crunchy.
Cornflakes: Sounds a bit weird but it’s not! It’s creates a crispy, golden outer layer.
Garlic: Brings aromatic depth to the sauce.
White wine: De-glazes the pan and adds sharp flavor to the sauce.
Vegetable stock: Makes the sauce lighter and more savoury.
Vegan cream: Brings the luscious, creamy texture. I’ve been using this one from Flora and love it, it taste great in both sweet and savoury dishes.
Nutritional yeast: Adds cheesiness and thickens the sauce.
Fresh dill + parsley: Deliver bright, herby flavour that lifts the dish.

Tofu with Creamy Dill Sauce Ingredients

How to Make It

Start by freezing and thawing your tofu to make it extra firm, then marinate it overnight in a lemony broth mixture. When ready to cook, dip each tofu triangle in marinade, cornstarch and cornflakes. Bake until golden and crispy.

While it bakes, make the creamy dill sauce by sautéing garlic and onion, deglazing with white wine, then adding cream, stock, herbs, and nutritional yeast. Let it simmer until thick and pour it over the crispy tofu. Done!

Variations and Substitutes

Use can use breadcrumbs if you don’t have cornflakes, but they won’t be as tasty! I tried both as an experiment and found the the cornflakes were so much crispier – I’m hooked.
Swap dill for tarragon or chives. Whatever you have in your fridge. I also had parsley so threw that in as well, but you could leave it out and just have dill
The onion adds so much extra flavour, don’t miss it! You could also use a shallot which is sweeter and I think would give a delicious taste.
Replace vegan cream with coconut cream for a richer twist. You will be able to taste the coconut though, so don’t do it if you hate coconut!
Sub the alcohol out for veggie stock. I made Tofu Piccata recently so wanted to use up some of my Chardonnay before it went off, but you could skip it.
You could use vegan parmesan instead of nutritional yeast. I use my vegan parmesan recipe or you can buy your own here.

Equipment

Baking sheet
Two mixing bowls
Whisk (for the sauce)
Non-stick skillet

How to Serve It

Serve it hot over creamy mashed cauliflower or next to bright lemony green beans. It’s also amazing in a grain bowl with quinoa and veggies. The crumbed tofu itself is amazing on it’s own tucked into wraps with fresh lettuce and cucumber and a simple aioli.

How to Store It

Store tofu and sauce separately in airtight containers in the fridge. Tofu stays crispy for up to 3 days; reheat in an oven or air fryer. Sauce keeps for 4–5 days and can be frozen.

How to Make It

Tofu with Creamy Dill Sauce

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Main Course

Cuisine American

Servings 4

Ingredients

Crispy Tofu

1 block 500g extra firm tofu pressed
1 cup vegetable broth
¼ cup lemon juice
2 tablespoon olive oil
2 teaspoon salt divided
1 cup Cornstarch
150 g cornflakes

Creamy Dill Sauce

2 garlic cloves finely minced
½ cup dry white wine (or more veggie stock)
½ cup vegetable stock/broth
1 cup vegan cream Flora Thickened Plant Cream in Australia or Silk Heavy Whipping Cream Alternative in the US
½ cup nutritional yeast
½ lemon juiced (optional)
1 + ½ tablespoon dill
½ tablespoon parsley

Instructions

Step 1: Freeze and Thaw the Tofu

Start by freezing the tofu completely, then thaw it out. This changes the texture, making it chewier and better at soaking up flavor.

Step 2: Prepare the Marinade

In a large mixing bowl, whisk together the vegetable broth, lemon juice, olive oil, and 1 teaspoon of salt.

Step 3: Slice and Marinate

Cut the tofu into small triangles and place them into the marinade. I slice 1 block into 3 pieces and then into triangles (see pictures). Let it sit for at least an hour—the longer it marinates, the more flavourful it will be.

Step 4: Preheat the Oven

Preheat your oven to 190°C (375°F).

Step 5: Set Up Breading Station

Take the tofu out of the marinade and set it aside in a bowl or on a plate. Keep the marinade—it’ll be used again for breading.
In one mixing bowl, combine cornstarch with the remaining teaspoon of salt. In a second bowl, add the breadcrumbs.

Step 6: Bread the Tofu

Coat tofu in the marinade mixture, then dip in the cornstarch (shake off excess) then finally coat in breadcrumbs (press firmly).
Place the breaded tofu pieces on a baking tray. Once all pieces are breaded, spray the tops with oil.

Step 7: Bake

Bake for 12 minutes, flip the tofu, and bake for another 12 minutes until golden and crispy. Bake for longer if necessary.

Step 8: Make the Creamy Dill Sauce

While the tofu bakes, prepare the sauce:
Sauté the garlic and onion: In a non-stick pan over medium-high heat, warm the olive oil and add the onion and then the garlic. Cook the onion and until translucent (around 3 minutes) and then add the garlic for about 30 seconds until just golden.
Deglaze with wine: Add the white wine and increase the heat. Let it simmer for a minute, stirring to lift any caramelized bits from the bottom of the pan, until most of the wine has evaporated.
Add cream and stock: Reduce the heat and pour in the cream and vegetable stock, then simmer for 2–3 minutes until the sauce thickens slightly.
Finish the sauce: Stir in the nutritional yeast and fresh herbs. Taste and adjust with salt and pepper if needed. Only add the lemon juice if necessary.

Keyword comfort food, protein, tofu

Crispy Tofu with Creamy Dill Sauce