Chik'n tofu:

1 block tofu, drained

1 1/2 cups whole wheat flour

1 1/2 cups almond milk

2 cups bread crumbs

1 tbsp paprika

1 tbsp smoked paprika

1 tbsp basil

1 tbsp oregano

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp black pepper

1 tbsp nutritional yeast

2 tsp sea salt

1 tsp cayenne

Cashew cheese:

1 cup cashews

1 cup nutritional yeast

1 tbsp dijon

2 tsp white vinegar

1 tsp cayenne

1 tsp black pepper

1 tbsp soy sauce

1/2 cup vegetable broth or water

1 tbsp garlic


1 box whole wheat pasta, cooked al dente

1 jar marinara sauce, warmed up

2 tbsp fresh basil, chopped

1 baguette, toasted with roasted garlic (optional)


Preheat 425

Dip each piece of tofu into the flour/spice mixture and evenly coat each side. Then dip in the almond milk and then the bread crumbs, Be sure to coat each piece evenly.

Place tofu bites on a baking sheet and bake for 20 minutes until brown and crispy.

While tofu is baking make pasta and cashew cheese. Adjust seasoning as needed and if sauce is too thick add water.

Once tofu is done place spaghetti on a plate with pasta sauce. Top with tofu bites, cashew cheese, and nutritional yeast. Garnish with fresh basil.

Kayla Jacob

Personal Chef

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