Hemp Crusted Tofu with Celeriac Puree Recipe
Hemp Crusted Tofu served over Celeriac Puree - a simple, elegant vegan dinner that can be made in 45 minutes. Serve it with Gremolata and Everyday Kale Salad.
How to Make the Best Hemp Crusted Tofu with Celeriac Puree
This hemp crusted tofu with celeriac puree is an elegant yet approachable vegan dinner that comes together in just 45 minutes. The tofu gets coated in a savory miso-garlic marinade before being topped with nutty hemp seeds and baked until perfectly golden and crispy on the outside.
The silky celeriac puree provides the perfect base for this dish—think of it more as a rich sauce than a typical mash. Celeriac, also known as celery root, has a subtle, earthy flavor with hints of celery and parsley that pairs beautifully with the umami-packed tofu. The combination creates a restaurant-worthy meal that’s completely plant-based.
Serve this dish with a drizzle of fresh gremolata (a zesty herb condiment of parsley, garlic, and lemon zest) and a simple kale salad for a complete, satisfying meal that’s as nourishing as it is delicious.
Hemp Crusted Tofu with Celeriac Puree
Hemp Crusted Tofu served over Celeriac Puree - a simple, elegant vegan dinner that can be made in 45 minutes. Serve it with Gremolata and Everyday Kale Salad.
Ingredients
Hemp Crusted Tofu
Celeriac Puree
Instructions
Hemp Crusted Tofu
- Preheat oven to 400°F.
- In a small bowl whisk water, miso, olive oil, garlic and salt. Brush all sides of the tofu with the marinade and liberally coat the top—place on a parchment lined sheet pan. Spoon any remaining marinade over top.
- Sprinkle each filet liberally with hemp seeds, pressing them down gently. Place in the oven for 30 minutes or until golden.
Celeriac Puree
- While the tofu is baking, peel the celeriac using a sharp paring knife and dice.
- Heat oil over medium heat in a large skillet and sauté the shallot and garlic until golden and fragrant, about 2-3 minutes.
- Add the celeriac and water. Bring to a simmer, cover and simmer gently for 10 minutes or until fork tender.
- When tender, add the celeriac and any remaining liquid into a food processor. Blend until smooth, add salt, pepper and more water to get a silky smooth consistency. Think of this almost as a "sauce", rather than a "mash". For extra richness you could add another tablespoon of olive oil, or even butter or ghee.
To Serve
- Divide the Celeriac Puree among two bowls, top with the Hemp Tofu and spoon a little Gremolata over top. Serve with the Everyday Kale Slaw or a simple side salad.
Notes
- You can substitute raw sunflower seeds for the hemp seeds if preferred.
- The celeriac puree should be smooth and sauce-like rather than thick like mashed potatoes.
- For extra richness, add another tablespoon of olive oil, butter, or ghee to the puree.
