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.
Tried this recipe?Let us know how it was!