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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.


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


  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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  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!



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