My Tribe Hummus-Crusted Baked Tofu

Hummus-Crusted Baked Tofu

When Tribe Hummus offered me a try of their hummus, I thought why not? I’ve been getting Trader Joe’s hummus automatically for awhile now and haven’t really considered any other brand.

Tribe hummus contains no artificial preservatives, saturated or trans-fats, hydrogenated oils, or dairy. While they have tons of unique as well as classic flavors, I was limited to what was available at my local Whole Foods. I settled on the Roasted Garlic and Spicy Chipotle.

Tribe Hummus

First off, the texture of the Tribe hummus is thick and rich. The chipotle had a nice red color but wasn’t really that spicy at all. The Roasted Garlic was also relatively mild with a hint of garlic. They’re both good as a dip or eaten with falafels.

I haven’t ever tried cooking with hummus before, I never really thought of it as an ingredient. I got the idea from the recipe section of the Tribe Hummus website (it was for fish but I thought a hummus crust would be great on tofu).

The recipe is basically the same as my Crispy Baked Tofu, but instead of brushing the tofu with olive oil, I slathered on the hummus. It makes the breadcrumbs stick really well, sadly, it doesn’t come out of the oven crispy. Served with another flavor of hummus and tabouli, the lack of crispness is all but forgotten.

Hummus-Crusted Baked Tofu
Makes 10 to 12 slices

1 pound firm or extra firm tofu, drained and water pressed out
1 cup panko breadcrumbs
1 tub Spicy Chipotle hummus or other variety
1 tub Roasted Garlic hummus or other variety (optional)
Salt to taste (optional)
Olive oil

Preheat the oven to 350 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs and salt if using and mix well.

Brush a baking sheet with olive oil. Take one tofu slice and slathered the hummus on the front and two sides, place in the breadcrumbs and coat well. Turn over the slice and apply hummus to the back and other sides and coat with breadcrumbs. Place on the baking sheet. Repeat until all the slices are coated.

Bake tofu slices for about 20 – 30 minutes, carefully turning them over halfway through. The coating will fall off if not flip over gently. Serve with additional hummus (same flavor or different variety) on the bottom of a plate, top with tofu slices and tabouli.

Note: Once cooled, the coating will stay on. I actually like it better overnight, after the texture firms up a bit.

Disclosure: I received the hummus free of charge to review. The opinions and experience expressed herein are my own. There was no pay to say.

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  1. Anna says

    When I ever I have leftover hummus**, I heat it in a saucepan mix with some veggie broth, nutritional yeast and seasonings for a very easy sauce for pasta or veggies.

    **P.S. Coincidentally , it is the Tribe as other brands always seems to have more fat or less fibre.

  2. says

    crispy or not the photo’s make the baked tofu look really tasty. I keep meaning to try your baked tofu recipe but I’m not totally sure what is meant by ‘pressing’ the tofu. Can you please explain? I love the idea of the hummus coating and the way you spread a layer of it under the tofu too. I know it isn’t real healthy but do you think it would crisp if you coated the hummus layer in flour and then fried it?

  3. chow says

    Thanks everyone for your comments! :-)

    Anna – That’s a great idea! I’m not even going to wait for leftover hummus to give it a try.

    India-leigh – Pressing tofu is just trying to get as much water out of the tofu before cooking so the texture is firmer and denser.

    How I do it: Take the tofu out of the package, wrap in paper towels, then wrap in a cloth towel. Place on a plate, place another plate on top of the tofu. Place a heavy object(s) on the top plate. Leave for an hour or so, then proceed with the recipe.

    I was thinking the coating might be crisp if it was pan-fried, but I have not actually tried it yet. :-)


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