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Almond Crusted Tofu ‘Steaks’
with zucchini and sweet pea risotto

Active: 35 min Total: 45 min
With a little bit of prep this meal is simple but feels guest-worthy.
Smarts #1: The texture of the almond crust will vary depending on the type of almonds and how finely you chop them. You can chop sliced almonds by hand for extra crunch, pulse the almonds in a food processor for a more fine texture, or purchase almond meal which will have very little crunch.
Smarts #2: The risotto could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric
Servings:
4
Almond Crusted Tofu ‘Steaks’:
  • Tofu, extra-firm - 16 oz, sliced into 1/2” / 1.3 cm steaks (vacuum-packed preferable)
  • Almonds, sliced or slivered - 3/4 cup, finely chopped
  • Chives - 1 Tbsp, chopped
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Mayonnaise - 2 tsp
  • Honey - 1 tsp
  • Foil - for cooking
  • Oil, cooking - 1 Tbsp
Zucchini and Sweet Pea Risotto:
  • Onions, medium - 1, diced
  • Zucchini - 8 oz, grated
  • Peas, frozen - 1 cup
  • Butter - 2 Tbsp
  • Rice, Arborio - 1 cup
  • Stock, any type - 3 1/2 cups
  • Cheese, parmesan (opt) - for serving, grated

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick ‘steaks’. (Can be done 1 day ahead)
  2. Onions / Almonds - Dice onions. Finely chop almonds (or pulse in the food processor). (Can be done up to 5 days ahead)
  3. Make crust - Finely chop chives. Combine chives, almonds, soy sauce, mustard, mayonnaise, and honey.
  4. Zucchini - Grate zucchini onto a paper towel or clean dish towel. Gently squeeze out excess liquid.
  5. Peas - Defrost peas.

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Make

  1. Heat oven to 425F / 218C. Place one rack in the upper third of the oven and one rack in the lower third.
  2. Line a sheet pan for tofu with foil and brush with some oil. Set aside.
  3. Heat an oven-safe Dutch oven with oil over medium-high heat. Sear tofu steaks in heated oil just until golden on the outside (do this in batches, adding some more oil if needed), 3 to 4 minutes per side. Transfer seared tofu to prepared sheet pan, spreading it out in a single layer. Set tofu aside and return Dutch oven to heat.
  4. Reduce heat to medium and add butter. When butter melts, add onions and zucchini with a pinch of salt. Saute until onions are softened, 4 to 5 minutes.
  5. Stir in rice and cook until rice is lightly toasted, 4 to 5 minutes.
  6. Add stock and bring to a boil.
  7. Cover risotto with a lid and transfer to the lower rack in the oven. Bake until all of the liquid is absorbed, ~20 minutes.
  8. When risotto is about halfway through cooking, spoon crust over the top of tofu steaks. Transfer sheet pan with tofu to the upper rack of the oven and bake until the crust is golden brown, 6 to 8 minutes.
  9. When risotto is done, remove it (careful - it will be hot!) and stir in peas. Season with some salt and top with cheese (if using).
  10. Serve tofu with risotto on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (46)
Gluten-free (3)
Paleo (9)
Vegetarian (6)

Most Helpful

This was good overall - I overcooked the fish, but that’s my fault! The topping was good. I had to cook the risotto a little longer than called for in the recipe, but it turned out well - I agree with comments that it was a little on the bland side, but some lemon juice helped brighten it up.

By: Melissa
Posted: Oct 31, 2020
Diet: Original
1 Helpful

42 reviews

Agreed that the risotto was bland compared to other CS risotto recipes. I used the Instant Pot, so only needed 4 cups of stock, which maybe reduced flavor. Too bad, because CS risotto's are my favorite! I steamed the fish, so I can't comment on the recipe for that.

By: Kirsten
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Prefer other crusts. Used more zucchini and broccoli in risotto.

By: Cathleen
Posted: Dec 28, 2020
Diet: Gluten-free
0 Helpful

We used chicken instead of fish because toddlers but loved it and the risotto was a success.

By: Tiffany
Posted: Dec 22, 2020
Diet: Original
0 Helpful

Great simple healthy meal. I cook the carrots first and skipped onion because my kids don't like it. I'll add a simple salad today because calorie count is on the lower end.

By: Gabrielle
Posted: Nov 14, 2020
Diet: Paleo
0 Helpful

I absolutely loved this. So tasty, and risotto is always a comforting dish on a cold night. I think I must have had a flavorful stock, because my risotto didn't even need cheese and it was still powerful.

By: Jenna
Posted: Nov 11, 2020
Diet: Original
0 Helpful

Easy and delicious. The risotto needed more seasoning since I didn’t use cheese

By: Jennifer
Posted: Nov 10, 2020
Diet: Original
0 Helpful