Restaurants›Roy's Waikiki›Herb Crusted Tofu Recipe

Herb Crusted Tofu Recipe

Inspired by Roy's Waikiki
Time1h
Serves4

Market Vegetables | Macadamia Romesco

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Ingredients

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For the Herb Crusted Tofu

For the Macadamia Romesco

For the Market Vegetables

Method

For the Herb Crusted Tofu

1

Prepare the Tofu

Preheat the oven to 400°F (200°C). Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into thick slices.

2

Make the Herb Mixture

In a bowl, combine the chopped parsley, basil, minced garlic, olive oil, salt, and black pepper. Mix well.

3

Coat the Tofu

Spread the herb mixture evenly over each slice of tofu, then dip each slice into the panko breadcrumbs to coat thoroughly.

4

Bake the Tofu

Place the coated tofu slices on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

For the Macadamia Romesco

5

Blend the Ingredients

In a food processor, combine the roasted red peppers, macadamia nuts, minced garlic, red wine vinegar, olive oil, salt, smoked paprika, and black pepper. Blend until smooth.

6

Adjust Seasoning

Taste and adjust seasoning as necessary. If too thick, add a little water to reach desired consistency.

For the Market Vegetables

7

Prepare the Vegetables

In a large bowl, toss the zucchini, bell pepper, and asparagus with olive oil, salt, and black pepper.

8

Roast the Vegetables

Spread the vegetables on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly charred.