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Crispy Tofu Sticks with Almond Pulp

Crispy Tofu Sticks with Almond Pulp

Crispy Tofu Sticks with Almond Pulp

Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 15 sticks

The leftover almond pulp that comes from making almond milk at home can also be used as a crunchy coating for many types of foods. All you have to do is spread the pulp on a baking sheet, season it, and dry toast it in the oven for 10 minutes. Once it's dehydrated, almond pulp offers a great gluten-free alternative to breadcrumbs. It can be used as a crispy coating for vegetables (eggplant, zucchini or sweet potato) as well as your favourite vegetable proteins, like tofu and tempeh. By marinating the tofu for a few minutes before coating it with the almond pulp, you'll add even more flavour to these delicious crunchy tofu sticks!

Discover other ways you can use almond pulp over on our blog!


  • ¾ cup almond pulp (leftover from homemade almond milk)
  • ¼ tsp sea salt
  • Ground pepper
  • 1 clove garlic, minced
  • 1 block firm tofu
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp smoked paprika
  • 1/3 cup cornstarch
  • 4 to 5 tbsp water
  • Vegetable oil (for cooking)


  1. Preheat oven to 350°F (180°C). Mix almond pulp, minced garlic, salt, and pepper. In a baking sheet lined with parchment paper, spread mixture evenly. Bake 10 to 15 minutes, stirring every 5 minutes. It's ready when the pulp appears dry. Remove "breadcrumbs" from oven and let cool a few minutes.
  2. Cut tofu in half lengthwise, then into 16 rectangular slices, or large cubes depending on preference. Drain and press tofu with paper towels or a clean dishcloth to remove excess water. The drier the tofu is, the more it'll absorb the marinade. Set aside. 
  3. In a shallow bowl, mix soy sauce, sesame oil, and smoked paprika. Add tofu strips and leave to marinate about 10 minutes. 
  4. In another shallow bowl, mix cornstarch and water, then set aside. 
  5. Once marinade has been absorbed by the tofu, dip strips into cornstarch mixture, then almond breadcrumbs. Repeat until all the tofu strips have been coated. 
  6. Heat a good quantity of vegetable oil in a wok and brown a few strips of tofu at a time, about 3 to 4 minutes for each side or until golden crisp. You can also bake tofu for 25 minutes, turning halfway through.
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