Walnut Crusted Tofu Bowl with Tahini Drizzle
After almost nine years of making tofu, this walnut and panko crusted version is hands down one of my favorites — golden, crispy, and satisfying in every bite. It's part of my Five to Thrive series, where every recipe is built around five ingredients that research suggests may support brain health and reduce your risk of dementia. Walnuts, strawberries, leafy greens, whole grains, and legumes all come together in one vibrant summer bowl with a creamy lemon tahini drizzle. Simple, stunning, and your future self is going to be so happy you made it.
Servings: 5 bowls
Calories: 568kcal
Ingredients
Walnut Crusted Tofu
- 16 oz super firm tofu*
- 2 tbsp Dijon mustard
- 1 tbsp extra virgin olive oil
- ½ cup raw walnuts
- ½ cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
Farro
- 1.5 cups dry farro* see notes
- 3 1/4 cups vegetable broth or water (I like to do 50/50 mix for the most flavor)
Lemon Garlic Spinach & White Beans
- 1 tbsp olive oil
- 4 cloves garlic thinly sliced
- 15 oz white beans drained and rinsed
- 6-7 cups fresh spinach
- 1/2 lemon zested and juiced
- pinch of red pepper flakes
- Salt to taste
- Drizzle of good olive oil to finish
Lemon Tahini Drizzle
- 1 recipe lemon tahini drizzle
To serve
- 1 cup fresh strawberries thinly sliced
- fresh parsley (optional)
Instructions
- Cook the farro. Combine farro, broth and/or water, and salt in a a medium-sized pot. Bring to a boil, reduce heat, cover and simmer 25–30 minutes until tender. Drain any excess liquid and fluff with a fork.
- Prep the tofu crust. Preheat oven to 400°F. Slice your tofu into slabs or thicker triangles. You don't want to have thin/flimly pieces of cubes (harder to coat). Whisk together Dijon and olive oil and a small splash of water in a small bowl.In a blender or food processor, pulse your walnuts, panko bread crumbs, garlic powder, oregano, and salt until combined and the walnuts are ground up. Tips: When pulsing your walnuts don't over-blend - you want a coarse, crumbly texture not walnut flour.
- Coat and bake the tofu. Brush each tofu pieces generously on each side with the Dijon-olive oil mixture. Press firmly into the walnut breadcrumb coating on all sides. Place on a generously greased baking sheet (I brushed avocado oil on directly on the baking sheet).Bake 20- 25minutes until golden and crisp. Don't flip for the first 15 minutes.
- Make the lemon garlic spinach & white beans. Heat olive oil in a large skillet over medium-low. Add sliced garlic and cook slowly until just golden, about 3–4 minutes. Add white beans and a little salt. Cook for a few minutes. Add spinach and toss until just wilted (It will seem like a lot, but don't worry - it will wilt to a much smaller amount).Finish with lemon zest, lemon juice, red pepper flakes, salt and pepper to taste.
- Serve: Place farro on the base of your bowl, then add your walnut crusted tofu, lemony spinach and white beans, sliced fresh strawberries. Drizzle with your tahini dressing and sprinkle parlsey on top for garnish (optional). Enjoy!
Notes
Notes:
Farro information: cook times vary depending on whether your farro is whole, semi-pearled, or pearled — check your package instructions Shortcut: Cook your farro ahead of time and store in the fridge for up to 5 days. This makes the bowl super quick to throw together on a weeknight.
Storing leftovers: Store each component separately in the fridge for up to 4 days. Keep the strawberries and tahini drizzle separate until serving so nothing gets soggy.
Tahini drizzle too thick?: Tahini thickens as it sits. Just add water a little at a time and whisk until you get that perfect drizzleable consistency.
Meal prep friendly: This bowl is great for meal prep — make a big batch of farro and white bean spinach at the start of the week and build bowls as needed.
Make it nut-free: Replace the walnuts in the crust with sunflower seeds or hemp seeds for a nut-free version that still has great texture.
Nutrition
Calories: 568kcal | Carbohydrates: 84g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 324mg | Potassium: 1133mg | Fiber: 19g | Sugar: 5g | Vitamin A: 3405IU | Vitamin C: 34mg | Calcium: 199mg | Iron: 8mg