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Grilled Almond Cherry Tofu

Crunchmaster cracker-coated grilled almond cherry tofu.
Make This


  • Crackers
  • 1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
  • Oils & Vinegars
  • 1 tbsp. vegetable oil, plus more for grill racks
  • Other
  • 2 packages (14 oz. each) extra-firm tofu, drained
  • Condiments
  • 3 tbsp. gluten-free low-sodium soy sauce, divided
  • 3 tbsp. almond butter
  • Produce
  • ½ cup dried cherries, finely chopped
  • 1 tbsp. fresh rosemary
  • 2 tbsp. fresh lime juice
  • 2 tbsp. fresh sage
  • Baking & Spices
  • 1 tsp. chili powder
  • ¼ tsp. sea salt
  • 1/6 tsp. freshly ground pepper
  • 1 tsp. light-brown sugar


Preheat grill to medium-high heat. Slice each block of tofu lengthwise into 6 pieces for 12 pieces total.

In a shallow dish, whisk oil and 1 Tbsp. soy sauce together. In a separate bowl, combine dried cherries, Crunchmaster® Original Multi-Seed Crackers, rosemary, chili powder, sea salt, pepper and brown sugar; mix well to combine.

Dip tofu pieces into oil mixture then coat with crushed Crunchmaster® Original Multi-Seed Crackers.

Brush grill racks with oil.

Grill tofu for 6 minutes; turn tofu and cook for another 7 minutes.

    In a small saucepan over low heat, whisk together almond butter, lime juice and soy sauce until it forms a liquid consistency, approximately 3 minutes.

Remove tofu from the grill; transfer to a serving platter with fresh sage and almond butter dipping sauce on the side.

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