And I must say, I like this version even better. Almond crusted tofu cutlets! Taking my inspiration from the tofu cutlet recipe we made in Milwaukee, I came up with a gluten free, baked and damn tasty alternative.
#ALMOND TOFU FREE#
She has been inspiring me to come up with gluten free alternatives for many of my favorite recipes, because I like her and want to cook her dinner :) So last night, I was thinking about this cutlet recipe, which I hadn't made in quite a while, and thinking "I should see if I can make this gluten free." I dug around the kitchen, until I spotted my jar of almond flour, and a light went off. One of my very dear friends who is also vegan, has also recently discovered that she is gluten intolerant. That recipe is the inspiration for my interpretation of it, and I highly recommend giving the original recipe a go! Andrew and I would set up our little assembly line on the 16" of counter space we had, dredge, batter and bake these up several times a month. Of all of the recipes that we went through, a recipe I found on for Tofu Cutlets quickly became a favorite. However, as most of my favorite butternut squash recipes are side dishes, I was also constantly trying to find new main course recipes that would go with my plethora of of delicious squash dishes. Now, I could absolutely eat butternut squash on it's own as a meal any night of the week, and did. Anyway, that fall was particularly good to the local butternut squash crop, and at one point I had at least ten of the little circus peanut looking things on top of the fridge in that tiny kitchen. I'm amazed I didn't turn orange from all of the beta carotene I was ingesting. And that fall I was obsessed with one thing: Butternut Squash. There was a fabulous farmers market on Saturday mornings that I always walked through on my way to work (yes, in the theatre Saturday is our Friday). It was cozy, and perfect, and we loved it.This tiny little efficiency had a tiny little kitchen in which I, of course, loved to cook.
And in Milwaukee, Wisconsin, Andrew (my then boyfriend now husband) and I spent a glorious year living in a one room efficiency apartment. This spice mixture is one of our favorites, and is pretty much our go to spice blend when we are throwing together quick dinners and want to pack in the flavor.A few years ago I was an intern in the glorious city of Milwaukee, Wisconsin. Now we add the seasoning! The Spice Mixture This adds a lot of flavor to the finished product. Allow them to cook in the pan with the tofu on high heat for 1-2 minutes so some of the natural oils and nuttiness are released. On high heat it will take about 2 minutes per side to get a nice golden brown color. Add the chopped almonds. Get a skillet, crank it up to the max, throw in some oil(we use coconut oil) and once it’s up to temperature toss in the tofu. This dish hinges on the crispness of the tofu, and to make sure we get it nice and crispy we are going to need to use high heat. Even try mixing in a few different types of nuts. They all work pretty well and the decision is yours depending on your nut preference. We’ve also done peanuts, pecans, walnuts and brazil nuts in the past. We LOVE this dish with cashews! Almonds are better if you are trying to keep the carbs down. You can use any type of nuts interchangeably in this dish. They add a much needed crunch, and pair perfectly with tofu. We love incorporating nuts into our asian stir fry dishes and this spicy almond tofu is no exception. Anything to get a good amount of pressure on the tofu to get all the water out. You can also set another plate on top and put some books on it. Then we place our heavy cast iron skillet on top. We wrap extra firm tofu in a few paper towels and set it on a flat plate. If you omit this step you will not be able to get the tofu to crisp up in the pan. You HAVE to press out the tofu to get all the moisture out. This is without a doubt the most important step. This Almond Tofu recipe however, has been one of our go to Vegetarian dishes for years now and we’ve made the necessary tweaks to convert it to keto! The Secret to Crispy Tofu There are a number of good low carb options that pack a good amount of protein and 2-4g of net carbs per serving. We will also use packaged meat replacements from time to time. Most vegetarian meat replacements are lacking in the fat department, so a couple tablespoons of coconut oil or ghee can get your meals back on track. We sub out animal protein for extra firm tofu and add in some additional fats. This would appear to be a bit of a challenge on Keto at first glance, but it’s actually much easier than you may think.
Prior to starting Keto we had been vegetarians for close to 3 years, and we still like to have 1 or 2 days per week where we don’t eat meat. Spicy Almond Tofu Vegetarian Keto Made Easy!
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