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Walnut Crusted Tofu

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Walnut Crusted Tofu Como Water

This is one of those rare fried recipes on my blog. But you know my motto, “a little decadence is warranted now and again,” and this tofu screams decadence (yes… tofu can be decadent!). The mustard-walnut combo is elegant and seamless. The dipping sauce packs tons of taste. And the walnuts add almost a creamy crunch. I paired this tofu with greens, mushroom smothered grits, and a salad, making it a veg-centric take on Sunday dinner! Mmmm….

Walnut Crusted Tofu

(Printable Recipe)


1 16 oz. block of extra firm tofu–sliced and pressed (see this post for pressing 101)

1 tablespoon whole grain mustard

1 teaspoon Sriracha

1 teaspoon Tamari (or soy sauce)

2 tablespoons orange juice

1/2 cup walnuts

2 tablespoons unsweetened flaked coconut

1/4 teaspoon lemon zest

1/2 cup flour



olive oil (for sautéing)


*Whisk mustard, Sriracha, orange juice, and Tamari. Add to shallow dish/pie plate. Set aside. Add flour, zest, coconut, walnuts, salt and pepper to food processor. Pulse until walnuts-flour mixture resembles a meal. Add to large plate or dish. Set aside.


*Heat olive oil in sauté pan over medium high heat. Brush mustard mixture onto both sides of each tofu slice. Dredge in flour-walnuts mixture. Shake off excess flour mixture. Add to sauté pan. Saute ~3 minutes or until golden brown. Flip. Saute another 2-3 minutes. Repeat with all tofu slices.

*Serve with remaining mustard mixture as dipping sauce. Enjoy!

Como Water Walnut Crusted Tofu

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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