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My Tribe Hummus-Crusted Baked Tofu

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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
Tabouli

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.

Ani’s Raw Food Asia Giveaway
Don’t forget to enter the giveaway, it ends on Wednesday, August 24th.

More Deliciousness From Ani’s Raw Food Asia

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Raw Namuls and Veggie Side Dish

Ani’s Raw Food Asia is turning out to be one of my all-time favorite cookbooks, I’ve been making and learning about all sorts of new dishes.

I never really ate Korean food before, not even before I was vegan. Quick and easy to make, namuls are seasoned then mixed veggie side dishes that are served with rice. After being massaged with oil and seasonings, the veggies soften, almost like they’re cooked. See above photo, from front to back:

  • Spinach Namul
  • Shiitake Mushroom Namul
  • Baby Bok Choy with Chinese Cabbage in Ginger Sauce – actually a Chinese side dish but I served it like it was one of the namuls

Yellow Coconut Curry Vegetables

I also tried the Yellow Coconut Curry Vegetables – beautiful color and great flavor. The veggies were a tad too crunchy for me but I think that’s just a personal preference (I liked the namuls since they’re more similar to cooked food).

I did heat up the leftovers and that was better. Next time, I’ll heat the curry just a tiny bit. Ani said I could. She did. Twice. Right there on page 16 and 134.

Matcha Green Tea Ice Kream

And I made the Matcha Green Tea Ice Kream. I didn’t have a high speed blender so it could have been smoother than what is pictured. As I said here, I’m no fan of green tea ice cream by itself but it’s great when accompanied by a cookie, cake, or other ice cream.

It’s doubtful I’ll ever be a 100% raw foodist, but I’m finding more and more raw dishes that I like better than the cooked version. To see for yourself, I’m giving away a copy of Ani’s Raw Food Asia.

To enter the giveaway:
Leave a comment in this post with your favorite Asian food, raw or cooked. Comment must be made by midnight PST on Wednesday, August 24th; one entry per person. No purchase is necessary to enter or win.

One winner will be randomly selected (using random.org) from the comments received and announced in a new post on Thursday, August 25th. Winner will have 48 hours to respond or a new winner will be randomly chosen. Prize awarded is the cookbook that I received from the publisher (approximate retail value $22.50). I did not drool on it.

Official Rules:
Open only to U.S. residents age 18 and over. Odds of winning depend on the number of entries received. Void where prohibited by law. Any tax is the sole responsibility of the winner. Winner releases Chow Vegan from any liability arising out of participation in this giveaway or the acceptance, use or misuse of the prize.

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

This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

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Vegetarian Pho From Ani’s Raw Food Asia