I know, you are probably thinking how can a recipe feature Biscoff cookies and tofu?
Well, if you are into sweet and salty, you are going to love this recipe! The sweet, cinnamon-y, and melty crust really takes this tofu to the next level. Prior to being vegan I used to do the same with fish filets so I thought I would try with tofu, and it worked!
If you want to spice up your tofu game, you definitely have to try this one!
While this is probably not the healthiest recipe you will find here, it’s delicious and makes a nice alternative to the (not so) boring sautéed tofu.
We start by marinading the tofu in soy sauce, lime juice, sesame oil, and sriracha. Once the tofu has marinated for at least 1 hour, it is sautéed in a skillet until golden brown.
The crust is a simple mix of Biscoff cookies that are ground into a powder and coconut oil. You can use homemade Biscoff cookies or store-bought, it doesn’t really matter.
Once the tofu is cooked, it is topped with a thin layer of Biscoff crust, and finally baked for a few minutes just so the crust melts above it. I made the crust a bit thicker here for photo purposes but you want to make it slightly thinner so it doesn’t cover the flavor of the marinated tofu.
If you like the combination of sweet and salty, you should definitely try this tofu! Serve it on top of rice or quinoa and your favorite greens on the side!
Let me know me in the comments if you try this recipe!
- 3 (40g) Biscoff cookies or speculoos, store-bought or homemade
- 3 tbsp (45ml) coconut oil, at room temperature
- 1/2 tsp (3ml) water
- 13 ounces (375g) firm tofu, cut into 3 thick rectangles
- 2 tbsp (30ml) lime juice
- 2 tbsp (30ml) soy sauce
- 1 tsp (5ml) sesame oil
- 3/4 tsp (4ml) sriracha
- to serve: brown rice, pak choi, spinach, etc
- Prepare the tofu: If you haven’t already, cut it into 3 thick rectangles (about 4.5 ounces / 125g per person). Place the rectangles into a large baking dish. Add the lime juice, soy sauce, sesame oil, and sriracha and mix to coat the tofu with the marinade. Let it marinade for at least 1 hour, or better, overnight in the refrigerator.
- Place the Biscoff cookies in a food processor or small blender and process until you get a fine powder.
- Transfer to a small mixing bowl. Add the coconut oil and mix until fully combined. I recommend using your hands as it will help the coconut oil soften and blend with the Biscoff powder.
- Place the mixture between two sheets of parchment paper and roll it out into a rectangle of 1/8-inch thickness. Transfer the mixture with the parchment paper on a flat plate or cutting board and refrigerate for at least 30 minutes. The crust will firm up.
- Once the tofu has marinated, preheat oven to 350°F (175°C).
- Heat a teaspoon of oil in a large non-stick skillet over medium heat. Once hot, cook the tofu 3-5 minutes on each side, or until golden brown. Deglaze with the marinade and remove from heat.
- Transfer the tofu to a baking sheet lined with parchment paper. Remove the Biscoff crust from the refrigerator and let it sit at room temperature 5-7 minutes just to let it soften slightly.
- Using a sharp knife, cut the crust into 3 rectangles that have the same size as your tofu. Carefully place each rectangle of crust on top of the tofu.
- Bake for 5-8 minutes or until the crust is soft and has slightly melted.
- Serve immediately on top of rice or quinoa, and with greens on the side.
- Serving Size: 1 (one tofu filet with crust)
- Calories: 292
- Sugar: 6.3g
- Fat: 22.9g
- Carbohydrates: 13.1g
- Fiber: 1.4g
- Protein: 11.8g