Vegan Crispy Tofu with Lemon Dill Cream Sauce

1. 1Press Tofu to dry it out
2. 2Once the tofu has been pressed, make the marinade for it. Whisk together the vegetable broth, lemon juice, olive oil and 1 teaspoon of salt in a large mixing bowl.
3. 3Then, cut the block of tofu into whatever shapes you want. I like to slice the tofu into slices that are about 1/3-1/2 inch thick and then cut those diagonally so I have small triangles. You just want them to be about that thickness.
4. 4Now, place all of the tofu into the marinade and let marinate for at least an hour. The longer the better, and you can even do it in the morning when you want it for dinner or the night before.
5. 5When ready to make the tofu, preheat the oven to 375 degrees(F).
6. 6Remove the tofu from the marinade and set it on a plate or in a bowl. Reserve the marinade, we will be using it to help bread the tofu.
7. 7Now, get two more medium sized mixing bowls. In the first one, add the cornstarch and the remaining 1 teaspoon of salt. Stir. In the second bowl, add the bread crumbs
8. 8Then, put a few pieces of tofu into the cornstarch, coat them completely, shake off any excess, then put the tofu into the marinade and make sure the tofu is completely wet, then back in the cornstarch, then back in the marinade making sure the tofu is nice and wet, then into the bread crumbs coating completely.
9. 9Place the tofu onto a baking sheet sprayed with non-stick spray. Repeat with all the tofu, then spray the tops of the tofu with more non-stick spray.
10. 10Bake the tofu for 20 minutes, then flip and bake 15-20 more minutes or until the tofu is golden brown and firm.
11. 11While the tofu is baking, make the sauce. In a medium sized non-stick skillet, heat the olive oil on medium high.
12. 12Add the shallot and saute, reducing heat as needed until the shallot is translucent. About 5 minutes.
13. 13Then pour in the vegetable broth, lemon juice, and coconut cream. Stir to combine and season with a pinch of salt and pepper.
14. 14Reduce heat to medium low and simmer for about 15 minutes, the sauce will reduce a bit and get a little thicker. Now, add the dill and simmer for another 5 minutes.
15. 15Taste and adjust seasonings. I like to add a bit more lemon juice and salt and pepper.
16. 16Once the tofu is done, serve the tofu with the sauce on top. Keep the tofu and sauce separate until serving so the tofu doesn't get soggy.

I estimated the price based on 2 servings for one person. There is a bit of time and prep involved for the tofu - it's not hard but takes time. Make sure you keep track of how many times you dip the tofu in marinade and cornstarch - it gets confusing after doing it over and over! USE FRESH DILL - not dried!