I have had many jobs in my lifetime. Mainly, I have been a veterinary technician but one of the coolest manifestations of my career life has been that of the property caretaker.
A property caretaker is someone who lives on someone else’s property doing a variety of tasks in exchange for rent, utilities and at times a full-time salary. My duties were mainly housekeeping and cooking but I also took care of the animals (of course), the houseplants, organization projects, head-up the vegetable garden nursery and many other various tasks.
Why, you may be asking, am I bringing this up? Well, because this recipe originated from my experience as a caretaker in Montana. Every time I make this recipe I am transported back to the beautiful land of Montana and I am reminded of the guest who came that I adapted the recipe for.
Dukkah-Crusted Tofu is an adaption of a lamb recipe from Epicurious. I love this tofu version. It really satisfies and brings a hearty presence to the plant-based plate. If you are looking for a vegan dish that takes on the traditional “meat and two sides” kind of meal I grew up on, this will do it. It’s a good dish to make for someone who may be a little less familiar with eating plants.
Dukkah (or duqqa) originated in Egypt and is a combination of nuts and spices ground into a powder. Which spices and nuts you use can be determine by your imagination. This one calls for pistachios and I love that because I tend to use a lot of cashews and almonds in my life so it’s nice to bring the pistachio into the flavor rotation.
- Do not put the pomegranate molasses on right away. Bring it to the table as a condiment or serve in a small ramekin on the plate. The tofu sucks it right in to the point that you can’t hardly tell you put it on.
- A Google search for pomegranate molasses recipe will bring up a ton of hits. If you are lacking in the time category like I am lately, try this lovely organic jarred variety I found on Amazon here.
- Another option as we are NOW in pomegranate season, just sprinkle fresh pomegranate seeds on top instead.
- Don’t eat Tofu? I think this would taste great on some sliced sweet potatoes too. Slice the potatoes and roast or steam them until they just begin to soften. Let them cool then press the dukkah into them following the recipe below.
Yield: 6-8 servings
Time: 35 minutes
- 2 – 12 ounce packages of extra firm tofu
- 1/2 cup ground mustard
- 1 cup unsalted pistachios
- 6 Tbsp. toasted sesame seeds
- 2 Tbsp. coriander seeds
- 2 Tbsp. cumin seeds
- 1 tsp. sugar
- 1/2 tsp. salt
- Pomegranate molasses or seeds – to drizzle
Preheat the oven to 350˚F. Spray a baking sheet with a small amount of olive oil or use parchment paper.
Remove the tofu from it’s package and allow to drain on a towel.
In a food processor, combine the pistachios, toasted sesame seeds, coriander, cumin, sugar and salt. Pulse the mixture until it is the consistency of bread crumbs. Set on a shallow plate.
Carefully squeeze the tofu with a towel to remove a bit more liquid. Slice into 1cm (approximately) thick pieces.
Rub mustard on all sides then place the tofu on the dukkah, pressing and pushing it onto the tofu.
Place on the baking sheet and put in the oven. Bake for 20-25 minutes. At ten and fifteen minutes check the bottom (baking sheet side) of the tofu strips. If they are browning, turn over (carefully).
Remove, serve and enjoy!
I served this dish with some very simply roasted red cabbage and cauliflower and some steamed garlic greens. You may have noticed that I forgot the molasses on the photo of the final product (sorry) but don’t you forget to get it. It is so amazingly tasty and really makes this dish extra special.
Thank you for checking out this post! I hope you make this recipe, share and enjoy.