Hummus Crusted Tofu with Rosemary

A great new staple for my healthy eating days includes Hummus Crusted Tofu with Rosemary. Read below for the reasons behind the recipe!

Hummus Crusted Tofu with Rosemary served over brown rice

Simplicity is a word I’ve heard a lot about lately. There’s even a magazine called Real Simple that focuses on this topic. Simplicity. What does it mean?

Some people say it’s learning to say no, but that makes simplicity sound a little boring if you ask me.

A quick search in the dictionary shows a few definitions, but the one I like most is, “the quality or condition of being easy to understand or do.” Now, that’s a concept I can sink my teeth into. So, that means my interpretation of simplicity in life is not necessarily doing less – unless what you’re doing isn’t adding value to your life. That’s something only you can determine. But that’s not my take on most people I see. We’re running our kids to soccer practice, cello lessons, and the like. We’re volunteering for local community art councils. We’re staying in touch with our parents, our friends, and our partners. We’re involved.

Being involved can be complicated. How do we find simplicity in that?

I think the recipe for simplicity is to find pockets of contentedness throughout the day. Maybe it’s listening to the soothing, soulful songs of Bonnie Raitt while driving to soccer. Or maybe it’s taking 5 or 10 minutes to begin the day with some deep breathing or meditation to stay grounded through whatever hectic moments the day throws at you.

I also think it’s also about finding simple recipes that are are also simply delicious. Today’s recipe is one like that. Hummus Crusted Tofu with Rosemary. It’s a wonderful combination of flavors with only a few steps from beginning to end.

I hope you give it a try, enjoy it, and find the moments of simplicity the day has to offer you.

A light and healthy recipe - hummus crusted tofu with rosemary.

Hummus Crusted Tofu with Rosemary

(Adapted from a recipe by Jenny Nelson at Clean Eats)

  • Marinated Tofu (Recipe below)
  • Hummus (Recipe Below)
  1. Heat your oven to 350F
  2. Follow the steps below to marinate the tofu. After the tofu has marinated for the allotted time, go ahead and leave the marinade in the pan and make sure the tofu is distributed evenly across the bottom of the pan.  Then pour hummus over the tofu. Be sure each piece is covered. You can even stir the tofu gently to ensure each side is amply covered. We’re going for a thick coating of hummus over each piece of tofu.
  3. Bake for 30 minutes
  4. Allow the tofu to cool slightly and serve over brown rice.

Marinated Tofu

Ingredients:

  • 1 package tofu, extra firm
  • 2 tablespoons bragg
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • ½ cup water
  • 2 teaspoons dried, chopped rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage

Directions:

  1. Drain the tofu and press to remove extra liquid. I like to slice my tofu into 1/2 inch strips and press those individually to remove as much liquid as possible. It creates a firmer tofu.
  2. While the tofu is “pressing,” prepare the marinade by pouring all the ingredients in a 9 X 13 baking dish and stirring until well combined.
  3. Chop tofu into 1″ cubes and place it in the marinade. Stir gently until all the tofu is thoroughly coated. Cover and let sit for at least 30 minutes (preferably an hour).

Hummus

Ingredients:

  • 1 can chickpeas
  • ¼ cup tahini
  • 3 cloves garlic
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon bragg
  • ½ cup water
  • ¼ cup Olive Oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Directions:

  1. Pour all hummus ingredients into a food processor and pulse until well-combined.
  2. This hummus should be a bit thinner than others because of the added water. This texture will help it spread over the tofu.

I like to serve this dish beginning with bed of spinach, followed by brown rice topped with the crusted tofu (and the remnants of the baked hummus). The combination of colors and flavors is divine and the aroma of the rosemary and other spices is not so bad either!

Posted 3 years ago by Marly on Wednesday, May 18th, 2011 · Permalink

19 Responses to Hummus Crusted Tofu with Rosemary

  1. What a fantastic (and simple!) idea to use hummus as a crust. Oh, the possibilities!

  2. Oh, yeah, I’m going to make this! Fantastic idea!

  3. fabulous idea!

  4. With 2 energetic and hungry…always hungry boys, my wife and I are always on the lookout for simple and healthy recipes. This looks fab Marly, oh and I’m now your latest follower on twitter Ryan_Alba

  5. Marly, this Hummus Crusted Tofu with Rosemary sounds awesome, and I agree that “the recipe for simplicity is to find pockets of contentedness throughout the day.” Too often I find myself running around being busy; sometimes I just force myself to sit still at home to regain perspective.

  6. Curry is such a nummy spice and it’s just loaded with anti-oxidants…this just looks fantastic! I love vegan recipes! Spread the love. :)

  7. this looks so good. I’d never think to combine two of my favorite foods like this. Thanks for sharing this recipe!

  8. Great idea! Sounds delicious!

  9. Great recipe! Can’t wait to try it. I love rosemary!

  10. Looks fantastic. Even a guy like me — who hates tofu — can appreciate this!
    Jason

  11. this is such a great idea!

  12. Made this tonight, LOVED IT! My whole family did too. I’m bummed I have no left overs. Thanks for the recipe.

  13. Oh my gosh – what a fabulous idea! I’m definitely bookmarking this – actually, forget bookmarking – I’m printing and making this tonight! Thanks!!

  14. yummy, it seems very nice .. sometime I will try the recipe.
    Oh yes, that in Indonesia there named Tofu “Tofu Sumedang”
    It was tasty, the color brown and very tasty. You should try it :)

  15. Wow what an interesting recipe! And a great way to get protein…can’t wait to try it!

  16. ummm… it sounds great but what’s “bragg”???

  17. Do you dump the marinade or bake it with the hummus?

    • Hi Amanda – thanks for asking this question. I do think the previous instructions were a little ambiguous on that point so I edited them to show leaving the marinade in. It’s so funny that you ask this now because I was just looking at this recipe yesterday and thinking I needed to make it again. It’s such a great spring/summer recipe because I love putting the hummus crusted tofu on salads. Yum!