Tofu with Creamy Dill Sauce
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.
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.