Zucchini Panko Rolls + Baked (Crispy) Tofu

Zucchini Panko Rolls + Baked (Crispy) Tofu – craving the crunch!…and what better bowl companions than Quinoa, baked Yam, and sauteed SwissChard. As always, SO much love & appreciation for the abundance in my bowl.┬áHope everyone had a stellar weekend and is ready to tackle the week ahead! This delicious combo will definitely get you well on your way any day of the week.

Baked (Crispy) Tofu
1 pkg firm tofu (or amount you wish to use); pat dry & cut into about 1.5cm cubes
1 lemon, zest & juice
pinch of sea salt & pepper
grape seed oil
*arrowroot powder

Place cubed tofu into a bowl and drizzle with grape seed oil. Add the lemon juice, zest, sea salt and pepper. Toss. Place in fridge for 30mins. After 30mins, pull from fridge and pour out any excess lemon juice & oil. Dredge the marinated tofu with the arrowroot powder, just to coat tossing as you sprinkle the powder. Prepare a baking sheet with parchment paper and pour the tofu mixture onto the sheet spacing the pieces apart. Preheat oven to 400*F and bake for about 15-20mins or until the pieces begin to become golden brown – flip halfway through cooking time.

Zucchini Panko Rolls
1 small/med zucchini, washed; use a vegetable peeler to ‘shave’ strips
2cups panko bread crumbs, in a bowl
1 free range organic large egg, in a bowl & whisked
*3inch wooden skewers, soaked in water

One at a time, run a zucchini strip through the whisked egg; then lay one side of the strip down in the bowl of panko bread crumbs. Sprinkle some of the panko crumbs on the face-up side of the zucchini and while the strip still lay in the bowl, slowly roll it into a semi tight ‘roll’. Place a wooden skewer through the zucchini roll to secure everything in place. Proceed with each strip the same. Prepare a baking sheet with parchment paper & preheat the oven to 400*F. Bake zucchini rolls, sitting up right, for about 10-15mins or until golden brown.

*I prepared the Zucchini Panko Rolls while the Baked Tofu was marinating in the fridge.

Tahini Dressing
1/3cup tahini, stirred
1/3cup water
1/4cup fresh lemon juice
2-3 garlic cloves, minced
3/4tsp sea salt

Add all ingredients to a bowl and either whisk, or use a hand held blender and combine until smooth. Store in an airtight container in the fridge for up to 5 days.

Zucchini Panko Rolls + Baked (Crispy) Tofu
Author: thecrimsonsink
Ingredients
Baked (Crispy) Tofu
  • 1 pkg firm tofu (or desired amount) - pat dry & cut into about 1.5cm cubes
  • 1 lemon *zest & juice
  • pinch of sea salt & pepper
  • grape seed oil
  • arrowroot powder
Zucchini Panko Rolls
  • 1 small/med zucchini, washed *use a vegetable peeler to 'shave' strips
  • 2 cups panko bread crumbs - in a bowl
  • 1 free range organic large egg - in a bowl & whisked
  • 3inch wooden skewers, soak in water
Tahini Dressing
  • 1/3 cup tahini, stirred
  • 1/3 cup water
  • 1/4 cup fresh lemon juice
  • 2-3 garlic cloves, minced
  • 3/4 tsp sea salt
Instructions
Baked (Crispy) Tofu
  1. Place cubed tofu into a bowl and drizzle with grape seed oil. Add the lemon juice, zest, sea salt and pepper. Toss. Place in fridge for 30mins. After 30mins, pull from fridge and pour out any excess lemon juice & oil. Dredge the marinated tofu with the arrowroot powder, just to coat tossing as you sprinkle the powder. Prepare a baking sheet with parchment paper and pour the tofu mixture onto the sheet spacing the pieces apart. Preheat oven to 400*F and bake for about 15-20mins or until the pieces begin to become golden brown - flip halfway through cooking time.
Zucchini Panko Rolls
  1. One at a time, run a zucchini strip through the whisked egg; then lay one side of the strip down in the bowl of panko bread crumbs. Sprinkle some of the panko crumbs on the face-up side of the zucchini and while the strip still lay in the bowl, slowly roll it into a semi tight 'roll'. Place a wooden skewer through the zucchini roll to secure everything in place. Proceed with each strip the same. Prepare a baking sheet with parchment paper & preheat the oven to 400*F. Bake zucchini rolls, sitting up right, for about 10-15mins or until golden brown.
Tahini Dressing
  1. Add all ingredients to a bowl and either whisk, or use a hand held blender and combine until smooth. Store in an airtight container in the fridge for up to 5 days.
Recipe Notes

~I prepare the Zucchini Panko Rolls while the Baked Tofu is marinating in the fridge.

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