Crusted Tofu with Go Raw Sprouted Pumpkin Seeds

Sprouted Pumpkin & Black Sesame Seed Crusted Tofu


Serves 4

Vegan, gluten-free, nut-free


  • 1 block of firm tofu, pressed to release liquid (we used Hodo Foods)
  • ¼ cup Go Raw Sprouted Pumpkin Seeds
  • ¼ cup black sesame seeds
  • 3 tbsp nutritional yeast
  • ¼ cup flour or gluten-free flour blend (we used Bob's Red Mill 1 for 1)
  • ¼ cup plant-based milk
  • Optional: 1 tbsp of avocado oil
  • Salt to taste


  1. Preheat your oven to 400°F.
  2. Pulse pumpkin seeds in a blender until coarse Add to a large bowl with the sesame seeds and nutritional yeast. Mix until mixture is evenly distributed.
  3. In a second bowl place your flour and a pinch of salt. In a third bowl place your plant-based milk.
  4. Cut your tofu block into triangles. Cut the block in half, in half again, and then into triangular pieces.
  5. Line a baking sheet with parchment paper. Going one by one, dip each tofu piece in the flour, then then the plant-based milk, allowing excess liquid to drip off, and finish in the seed mixture. Make sure to coat all parts of the tofu piece with seeds. Place on the parchment-lined baking sheet.
  6. Bake in the oven for 15 minutes. The tofu will look golden brown and the seeds will be lightly toasted when it's done.
  7. Optional step: if you like your tofu crispy, heat a cast iron skillet to medium heat. Add 1 tbsp of olive oil. Cook tofu for a few minutes on each side, until crispy. Remove from heat. Add salt to taste.

Recipe and photo by Dana Plucinski