Qi’a Crusted Tofu

  • 4 servings
  • 15 mins prep, 35 mins cook 50 mins total


Roasted Brussels Sprouts & Red Peppers:

  • 1 lb Brussels sprouts, halved
  • 1 red pepper, seeded and chopped
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 tsp tamari sauce
  • 1 clove garlic, minced
  • ¼ tsp each salt and freshly ground pepper


  1. In plate, stir together Qi’a, granola, sesame seeds, garlic, ginger and salt, set aside. In bowl, combine egg replacer with 1/2 cup water until smooth.
  2. Toss tofu with cornstarch; dip into egg replacer until coated.
  3. Dredge in granola mixture to coat both sides.
  4. In large nonstick skillet, heat oil over medium-high heat; pan-fry tofu, in batches, for 3 to 5 minutes per side or until golden brown.

Roasted Brussels Sprouts & Red Peppers

  1. Preheat oven to 400°F. Toss together Brussels sprouts, red pepper, oil, honey, tamari, garlic, salt and pepper; arrange on baking sheet in single layer.
  2. Bake, turning once, for 25 to 30 minutes or until tender and slightly charred.
  3. Serve tofu with Brussels sprouts and red peppers.
  4. Sprinkle with green onions.