If at first you don’t succeed…

I’ve been really into making vegetarian meals lately and have found so many great resources online.  My latest discovery is all of the Quorn vegetarian recipes.  I’m bookmarking them all!

On Friday night, I made a recipe that I actually tried a few weeks ago.

The only problem was that my camera decided to play a cruel joke on me the first time around, and it made all of the photos blurry.

OK, fine.  Maybe the blurry pictures had something to do with the photographer…


Pecan Crusted Tofu

Makes 4 servings

Prep time: 30 minutes
Cook time: 25 minutes

This tofu is absolutely delicious served oven greens and is is loaded with flavor.  The pecan mixture is so versatile that it can be used on chicken and even on fish.  I guarantee you’ll love it! 

1 block extra firm tofu cut into 4 or 5 smaller blocks (drained and pressed)
1/2 cup pecan halves or pieces
1/4 cup plain whole wheat breadcrumbs
1 teaspoon freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chili pepper
1 large egg white
2 tablespoons water

Preheat your oven to 375 degrees F.

Place the pecans, breadcrumbs, orange zest, salt and ground chili pepper in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish.

Whisk egg white and water in a shallow dish until combined.

Dip each piece of tofu into the egg-white mixture and then dredge both sides in the pecan mixture. Transfer each piece of tofu to a baking sheet (lightly coated with cooking spray or oil) and bake for 25 minutes.



Even though Michael is a good sport and is always willing to try any food at least once, I decided to make this meal for him using chicken instead of tofu.

He really enjoyed this variation, and I think that I might try it on tilapia soon as well.




Looking back, I’m pretty pleased that I failed to take good photos of this meal the first time that I made it.  It was the perfect excuse to make it again!

Have a wonderful day, everyone!

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  1. Yum! I bet this would work well with almonds too!


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