Almond Flour Crusted Tofu Bites with Sriracha Tahini Dip

Thai

Medium · Hot

Almond Flour Crusted Tofu Bites with Sriracha Tahini Dip

Crispy almond flour-crusted tofu bites baked to golden perfection, served alongside a tangy sriracha tahini dip that brings heat and umami to every bite. Vegan, protein-packed, and ready in under an hour.

Recipe by

Tara Greenfield

The Plant Strategist

Prep

15 min

Cook

28 min

Total

43 min

Method

Drain the tofu and press between clean towels for 10 minutes to remove excess moisture. Cut into 3cm cubes.

In a shallow bowl, combine almond flour, breadcrumbs, salt, and black pepper. Stir well to distribute seasonings evenly.

Toss each tofu cube in the almond flour mixture, pressing firmly so the coating adheres on all sides. Place on a lined baking sheet.

Drizzle sunflower oil over the coated tofu. Bake at 200°C for 25-28 minutes, flipping halfway through, until deeply golden and crispy at the edges.

While tofu bakes, whisk together tahini, sriracha, lemon juice, minced garlic, and soy sauce in a small bowl until smooth.

Add water a tablespoon at a time, whisking until you reach a drizzleable consistency. Taste and adjust sriracha or lemon if needed.

Remove tofu from oven and let cool 2-3 minutes. Serve warm with sriracha tahini dip alongside.

Grade pending

Nutri-Score

Estimated nutrition

Grade pending · 100% ingredient coverage

Calories

661

per serving

Protein

25g

Carbs

41g

Fat

48g

Sat. fat

Fiber

10g

Sugar

Sodium

1057mg

Anti InflammatoryDiabetesHeart HealthyLow CholesterolHigh ProteinLow CarbMuscle RecoveryWeight Management

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 100% ingredient coverage

kg CO₂e

0.5

per serving

Water

1.0m³

Runoff

0.1g P

Extra-firm tofu drives 70% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CreamyCrispyTender

Aromas

NuttyPungentSpicyTangy

Kitchen Equipment

Primary Tool

Baking Sheet

Sheet Pan Whisk Chef Knife Cutting Board Measuring Cups Measuring Spoons Mixing BowlClean TowelsParchment Paper

Techniques

BakingCoatingPressing Whisking

Safety & Storage

Allergen Warning

Clearly label all allergens: soy, tree nuts, wheat, and sesame. Use separate serving utensils for the dip to prevent cross-contact with other dishes.

Cross Contamination

Use dedicated cutting boards and utensils for tofu prep if serving to allergen-sensitive individuals. Ensure all surfaces and equipment are thoroughly cleaned between uses.

Storage

Refrigerate leftover tofu and dip separately within 2 hours. Store tofu in airtight container for up to 4 days. Keep dip refrigerated for up to 1 week.

Cooking Temperature

Bake at 200°C (392°F) for 25-28 minutes. Tofu does not require a minimum internal temperature for food safety (as it is already cooked), but ensure it reaches at least 74°C (165°F) if desired for texture preferences.

High Risk Population

Immunocompromised individuals should ensure tofu is cooked to proper temperature and consumed promptly after cooling. Those with sesame allergies should avoid the dip entirely.

Handling

Use clean towels for pressing tofu to remove moisture. Wash hands thoroughly before and after handling tofu to prevent bacterial contamination.

Shelf Life

Best served immediately while coating is crispy. Leftover tofu may soften when stored. Consume refrigerated leftovers within 4 days for optimal quality.

Pro Tips

Technique

Press your tofu for the full 10 minutes — I know it's tempting to skip this, but squeezing out that water is what gives you those crispy, golden edges instead of a soggy disappointment.
Flip your tofu halfway through baking and make sure there's space between each piece on the baking sheet — overcrowding is the enemy of crispy.

Substitution

No almond flour? Swap in the same amount of crushed almonds or even sesame seeds for a different nutty flavor profile that still gives you that satisfying crunch.

Storage

The uncoated tofu can be pressed and stored in the fridge for up to 2 days, and the coating mixture keeps in a sealed container for a week, so you can throw this together quickly whenever cravings hit.

From the chef

I spent years thinking tofu was boring until I learned that the secret to getting it truly crispy is all about moisture control and patience. These almond flour-crusted bites came out of a weeknight experiment where I wanted something that felt indulgent without being fried — and that sriracha tahini dip? It's the kind of sauce I'll put on everything from roasted vegetables to grain bowls.

Tara GreenfieldThe Plant Strategist

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AllergensSoyTree NutsWheatSesame

Source: generated · June 13, 2026