Crispy Tofu Sticks with Almond Pulp

Prep Time 20 minutes
Cook Time 10 minutes
Servings 15 sticks

The leftover almond pulp that comes from making almond milk also makes a great crunchy coating for so many types of foods. All you have to do is spread the pulp on a baking sheet, season it, and dry-toast it in the oven for ten minutes. Once it's dehydrated, almond pulp is a great gluten-free alternative to breadcrumbs! It can be used as a crispy coating for vegetables (eggplant, zucchini or sweet potato) as well as your favorite vegetable proteins, like tofu and tempeh. By marinating the tofu for a few minutes before coating it with the almond pulp, you'll add even more flavour to these delicious crunchy tofu sticks!

Discover other ways you can use almond pulp over on our blog!


How It's Made


  • 1 block of firm tofu
  • ¾ cup of almond pulp (leftover from homemade almond milk)
  • ¼ teaspoon of sea salt
  • Ground pepper
  • 1 clove of garlic, minced
  • 2 tablespoons of soy sauce
  • 1 teaspoon of sesame oil
  • 1 teaspoon of smoked paprika
  • 1/3 cup of cornstarch
  • 4 to 5 tablespoons of water
  • Vegetable oil for cooking


  1. Preheat the oven to 350°F. Mix the almond pulp, minced garlic, salt, and pepper. Cover a baking sheet with parchment paper and spread the mixture evenly over it. Bake for 10 to 15 minutes, mixing it every 5 minutes. It's ready when the pulp appears dry. Remove from the oven and leave to cool for a few minutes. "
  2. Cut the tofu into about 8 rectangular slices, cutting those in half lengthwise to make about 16 pieces. It can also be cut into large cubes, depending on your preference! Drain and press the tofu with paper towels or a clean dishcloth to remove excess water. The drier the tofu is, the more it'll absorb the marinade. Set aside. 
  3. In a shallow bowl, mix the sesame oil, the soy sauce, and the smoked paprika. Add the strips of tofu and leave to marinate for about 10 minutes. 
  4. In another shallow bowl, mix the cornstarch with 5 tablespoons of water and set aside. 
  5. Once the marinade has been absorbed by the tofu, dip the strips into the cornstarch/water mixture and then into the dry almond pulp. Repeat until all the tofu strips have been coated. 
  6. Heat a good quantity of vegetable oil in a wok and brown a few strips of tofu at a time, about 3 to 4 minutes for each side, until they're crispy and golden. You can also bake the tofu in the oven for 25 minutes, turning once halfway through cooking time.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.