Vegetarian Pecan Crusted Chicken
Indulge in the savory crunch of our Vegetarian Pecan Crusted "Chicken," a creative and satisfying twist on a beloved classic. This recipe swaps traditional chicken for hearty, protein-packed extra-firm tofu, which is coated in a flavorful blend of pecans, breadcrumbs, and Parmesan cheese. Enhanced with aromatic spices like smoked paprika and garlic powder, the nutty crust delivers a delightful crunch with every bite. Perfectly golden-baked and finished with a hint of olive oil, these tofu cutlets are both hearty and wholesome. Ready in under an hour, this vegetarian dish pairs beautifully with vibrant side salads or steamed vegetables, making it a versatile addition to your weeknight dinner rotation. Ideal for vegetarians and curious foodies alike, this "chicken" recipe is proof that plant-based eating can be indulgent and delicious.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 16 oz Extra-firm tofu
- 1 cup Pecans
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 2 large Eggs
- 1 tbsp Whole grain mustard
- 2 tbsp Olive oil
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel, place it on a plate, and press with a heavy object. Let it sit for 20 minutes, then slice the tofu into 1/2-inch thick 'cutlets'.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the pecans, breadcrumbs, Parmesan cheese, salt, black pepper, smoked paprika, and garlic powder. Pulse until the mixture is finely ground, then transfer this mixture into a shallow dish.
In another shallow bowl, whisk together the eggs, whole grain mustard, and 1 tablespoon of olive oil until smooth.
Dip each tofu cutlet into the egg mixture, ensuring it is coated on all sides. Then, press it into the pecan mixture, coating it thoroughly and evenly.
Place the crusted tofu onto the prepared baking sheet. Drizzle the remaining olive oil over the top of the coated tofu pieces.
Bake in the preheated oven for 25-30 minutes, or until the pecan crust is golden brown and crispy.
Serve hot with your choice of side dishes, such as a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 2.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 503 mg | 39% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
