Hemp Crusted Tofu Celeriac Puree Recipe

So, I stumbled upon this crispy hemp-crusted tofu recipe, and let me tell you—it’s got me daydreaming about dinner all day long! Imagine a glorious combo of golden, crunchy tofu paired with a velvety smooth celeriac purée—it’s basically comfort food with a seriously cool twist.

Creating nutritious and satisfying dishes is my passion, and one of my recent meals, Hemp Crusted Tofu with Celeriac Puree, exemplifies that perfectly. The firm tofu, mixed with hemp seeds and breadcrumbs, offers a satisfying crunch paired with the creamy celeriac puree, accented with garlic and vegan butter.

What’s so ingratiating about this dish is the flavor of the elements together.

Hemp Crusted Tofu Celeriac Puree Recipe Ingredients

• Tofu: Rich in plant-based protein, tofu is a versatile staple that absorbs flavors well.
• Hemp seeds: Packed with omega-3 and omega-6 fatty acids, hemp seeds boost nutritional value.
• Celeriac: Low in calories, high in fiber and vitamin C, celeriac imparts a subtle earthy flavor.
• Breadcrumbs: Adds a satisfying crunch and texture contrast to the tofu crust.
• Garlic and garlic powder: Infuses the dish with aromatic depth and enhances umami notes.
• Smoked paprika: Provides a smoky, slightly spicy profile that complements the tofu.
• Vegan butter: Adds creaminess and a rich mouthfeel to the celeriac puree.

Hemp Crusted Tofu Celeriac Puree Recipe Ingredient Quantities

• 14 oz (400g) firm tofu, drained and pressed
• 1/4 cup hemp seeds
• 1/2 cup breadcrumbs
• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 small celeriac (approximately 1 lb), peeled and cubed
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup unsweetened plant-based milk
• 2 tbsp vegan butter
• Salt, to taste
• 1 tbsp lemon juice

How to Make this Hemp Crusted Tofu Celeriac Puree Recipe

1. Your oven should be at 400 °F (200 °C) when you prepare to bake these cookies. This is a pretty standard temperature for most cookie recipes, but if a certain recipe calls for a different temperature, always go with what it says.

2. In a shallow bowl, combine hemp seeds, breadcrumbs, garlic powder, smoked paprika, and black pepper.

3. Slice the pressed tofu into slabs 1/2 inch thick. In another bowl, whisk together the soy sauce and olive oil. Brush the soy sauce and olive oil mixture onto both sides of the tofu until evenly coated.

4. Coat the tofu slices in the hemp seed breadcrumb mixture, pressing lightly to adhere.

The hemp seed coating takes a little bit of time to make, depending on your skills in the kitchen. But here’s the good part: You can make a batch of hemp seed breadcrumbs and store them in your freezer for a quick meal another night. You’ll just have to defrost them and dredge some tofu to have dinner on the table. If cooking with hemp seeds isn’t your thing, feel free to use breadcrumbs, panko, or crushed nuts as your coating. Or don’t coat the tofu at all and just sauté it! It will taste great no matter how you do it.

5. Position the tofu slices, coated with the seasoning, on the baking sheet that has been prepared. Place in the oven and allow to bake for 25 to 30 minutes, or until they have reached a golden brown color and a crispy texture. For best results, flip them halfway through the cooking time. This crisping and browning effect is, of course, enhanced if the slices are somewhat on the thin side.

6. As the tofu bakes, ready the celeriac puree. Put a saucepan of water on to boil and add the celeriac, cut into cubes. Boil the celeriac for 15 to 20 minutes, or until very tender. Drain well.

7. In the same pot, combine the celeriac, garlic, and any plant-based milk you are using. There is no need to measure; I never do. Instead, I just eyeball it and go with whatever feels right.

Next, use a tool of your choice to puree the mixture until it reaches whatever level of creaminess you prefer; I prefer mine fairly smooth. If you are using a hand blender, remember to keep the pot at an angle and make circular motions to ensure you don’t produce a rocket effect that will send mashed celeriac all over your kitchen.

8. Add salt to the celeriac puree and stir in the lemon juice to give it a hint of freshness.

9. When the tofu is finished cooking, take it out of the oven and allow it to cool a bit.

10. Plate up the crispy hemp-crusted tofu slices and serve over the creamy celeriac purée. You can garnish the dish with a sprinkle of the remaining hemp seeds and serve it with the slices of lemon for added flavor. Enjoy!

Hemp Crusted Tofu Celeriac Puree Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Shallow bowl
4. Two additional bowls
5. Whisk
6. Pastry brush
7. Sharp knife
8. Saucepan
9. Blender or hand blender
10. Measuring cups and spoons
11. Cutting board
12. Spatula or tongs (for flipping tofu)
13. Colander or strainer (for draining celeriac)

FAQ

• Can I use a different nut or seed instead of hemp seeds?Indeed, it is possible to use sesame seeds or crushed nuts in place of hemp seeds and achieve a comparable texture.
• Is there a substitute for celeriac?If celeriac is not accessible, you can substitute parsnips or turnips. Their taste will differ, but they will provide a comparable texture.
• How do I properly drain and press tofu?Between clean towels or paper towels, place the tofu and then set it under a heavy object for about 20 minutes. This will remove excess water.
• Can I make this recipe gluten-free?Use gluten-free breadcrumbs and tamari to make the dish gluten-free.
• What plant-based milk works best?Almond or oat milk, when unsweetened, works well, but any sort of plant-based milk that’s unsweetened can be used in this recipe.
• How should I store leftovers?Keep in an air-tight vessel in the cold storage of the refrigerator. Lasts up to 3 days. Reheat gently on the stovetop or in the oven.
• Can I prepare the components in advance?It is true that the tofu can be made up to a day in advance, refrigerated, and still be as good as freshly made. The celeriac puree can be done in similar style, with a benefit of reheating it before serving.

Hemp Crusted Tofu Celeriac Puree Recipe Substitutions and Variations

Tempeh: An alternate choice would be very firm tofu. If you want to use tempeh, it’s pretty dense, so I would use a bit less. Replace firm tofu with tempeh or extra-firm tofu, as the mood strikes.
Hemp seeds: Use ground flaxseed or sesame seed as an alternative.
Coconut aminos or a low-sodium soy sauce can be used in place of soy sauce or tamari.
Breadcrumbs: For a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes.
Substitute olive oil or dairy-free margarine for vegan butter if you prefer.

Pro Tips

1. Pressing Tofu Thoroughly Make sure to press the tofu well, ideally for 15-30 minutes, to remove excess moisture. This helps the tofu become firmer and allows it to absorb the marinade better, resulting in a more flavorful and crispier crust.

2. Toast Breadcrumb Mixture For an extra depth of flavor, lightly toast the breadcrumb mixture, including the hemp seeds, before using it to coat the tofu. This can enhance the nuttiness and give a more robust flavor to the crust.

3. Puree Consistency If you prefer a creamier celeriac puree, consider adding a bit more plant-based milk or a splash of olive oil while blending. Taste and adjust the seasoning as needed to ensure the puree is flavorful on its own.

4. Additional Seasoning Feel free to customize the spice level and seasoning by adding a pinch of cayenne pepper or nutritional yeast to the breadcrumb mixture for a cheesy flavor boost.

5. Serving Suggestion For added texture and color, consider serving the dish with a side of sautéed greens or a simple salad. You can also drizzle a little balsamic glaze on top of the tofu before serving for an extra tangy finish.