Rosemary Roasted Tofu Bites with Zesty Aioli
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Ingredients
- Crackers
- 1 pkg (4 oz) Crunchmaster® Multi-Seed – Rosemary & Olive Oil
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- Produce
- 2 tbsp minced rosemary leaves
- 2 tsp lemon zest, divided
- 2 tsp minced garlic, divided
- 1 tbsp lemon juice
- 1 tbsp orange juice
- Protein
- 1 block (14 oz) extra-firm tofu
- Dairy
- 2 tbsp butter, melted
- Pantry
- 1 tbsp cornstarch
- 1/2 cup mayonnaise
- Baking & Spices
- 1 tsp salt
- 3/4 tsp pepper, divided
Directions
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 4 to 6
Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
Pat tofu dry and cut into 3/4-inch cubes. In bowl, toss together tofu, melted butter, rosemary, cornstarch, 1 tsp lemon zest, 1 tsp garlic, salt and 1/2 tsp pepper.
Spread tofu evenly on prepared baking sheet. Bake for 15 minutes; stir, then bake for 10 to 15 minutes or until crispy and golden.
Meanwhile, make aioli. In small bowl, combine mayonnaise, lemon and orange juice, and remaining lemon zest, garlic and pepper.
Top each cracker with tofu cube and dollop of aioli.
Tip: For even crispier tofu, cut block in half and lay between paper towels; weigh down with heavy pan for 15 to 30 minutes before cutting into cubes.