Wednesday, January 18, 2012

Crispy Hummus Tofu

Here we have classic baked tofu with a hummus crusted twist! Even my non-tofu-lover friends enjoyed this... which says a lot!

  • 1 package extra firm tofu, drained, and with the water pressed out
  • 1 cup gluten free bread crumbs
  • 1 container hummus. (Careful, this one from Sabra has a slight lemony flavor and is addicting!)
  • Optional: rainbow chard to serve
Serves 4-6.

  • Preheat oven to 350 degrees.
  • Cut tofu in half width wise so that you have 2 squares, then cut each square into 4 smaller squares, and then cut each smaller square in half to make triangles. You'll have 16 triangles in the end. (Woo, math is fun.)
  •  Place breadcrumbs in a shallow bowl.
  • Using a small knife, cover an entire triangle with hummus, and then dip in breadcrumbs so all sides are coated. Place on a non-stick tray. Repeat until all triangles are finished.
  • Bake tofu triangles for 20 minutes. Remove from oven, delicately flip over so opposite sides are on top, and bake for additional 20 minutes.
  • Allow to cool for 10 minutes and firm up. Serve over a bed of sauteed chard, which I like to refer to as Kale's fraternal twin :) Enjoy!


  1. Sounds delicious! I hadn't thought to coat my tofu in hummus - I'll have to give it a shot!

  2. Oooohhhh!!!! My hubby would love this!

  3. I just pinned this on my Pinterest board because I NEED to make it soon. I would have never thought to coat tofu in hummus, but that sounds so good! And it really doesn't get any more vegan than tofu coated in hummus. Ha!

  4. Whoa whoa whoa. hummus AND tofu???

  5. I just wanted to let you know I made this last week and it was awesome, my husband even liked it and we are not on a vegan diet. Thanks for the recipe!