Rosemary Roasted Tofu Bites with Zesty Aioli

• Course Appetizer
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Crackers
• 1 pgg (4 oz) Crunchmaster® Multi-Seed – Rosemary & Olive Oil
• Produce
• 2 tbsp minced rosemary leaves
• 2 tsp lemon zest, divided
• 2 tsp Minced Garlic divided
• 1 tbsp lemon juice
• 1 tbsp orange juice
• Protein
• 1 block (14 oz) Extra Firm Tofu
• Dairy
• 2 tbsp Butter melted
• Pantry
• 1 tbsp Cornstarch
• 1/2 cup mayonnaise
• Baking and Spices
• 1 tsp Salt
• 3/4 tsp Pepper divided

Instructions

1. Preheat oven to 425F. Line rimmed baking sheet with parchment paper.
2. Pat tofu dry and cut into 3/4-inch cubes. In bowl, toss together tofu, melted butter, rosemary, cornstarch, 1 tsp lemon zest, 1 tsp garlic, salt and 1/2 tsp pepper.
3. Spread tofu evenly on prepared baking sheet. Bake for 15 minutes; stir, then bake for 10 to 15 minutes or until crispy and golden.
4. Meanwhile, make aioli. In small bowl, combine mayonnaise, lemon and orange juice, and remaining lemon zest, garlic and pepper.
5. Top each cracker with tofu cube and dollop of aioli.
6. Tip: For even crispier tofu, cut block in half and lay between paper towels; weigh down with heavy pan for 15 to 30 minutes before cutting into cubes.