This is one of those simple recipes that somehow always feels special. I’ve made it countless times for yoga retreats and cozy dinners at home, and it never fails to please.
Welcome to our Italian Vegan-Friendly Recipes Collection! Happily edited and translated in English by Orsola 😀 | For more check also our archive on appetibilis.net
Per l’italiano cliccate qui 👉 “Collezione di ricette vegetali”
I’m always saying “less is more”… and this “let’s call it” mantra is usually spot-on. Usually.
This version took me a bit to perfect, because even though it looks minimal, the real magic happens during the marinade. Tofu needs love and flavor — otherwise it tastes like “nothing.” That part isn’t new. What matters is how you treat it.
You can marinate it Italian-style, Asian-style, or “whatever-style.” Overnight is ideal (the flavors really get to know each other), but even 2 hours will do if that’s all you have.
Behind the almonds there’s a whole little team working hard: spices from the pantry, soy sauce (or Tamari for gluten-free), a touch of sweetness, good oils, and cornstarch to bring everything together at the end.
As my nonna used to say: during the night the ingredients get to know each other better.
Recipe for Tofu with Almonds
Here’s the tried-and-true recipe I usually make for 14 people — scaled down for 2.
Quick note: Just because a recipe works for 2 doesn’t mean you can simply multiply everything by 7 for 14. Scaling isn’t always linear — trust me on this one!
Servings: 2 | Active time: 15 minutes; Marinating time: 8 hours (or minimum 2 hours) | Difficulty: medium-easy
📌 Please note! The info and directions provided for the recipe are indicative: the end result may vary from person to person.
Ingredients
For the tofu
250 g (about 9 oz) firm tofu
50–70 g (about ⅓–½ cup) raw almonds (whole or sliced)
4 tablespoons oil (*)
1½ tablespoons cornstarch
Sesame seeds, to finish
(*) About the oil – We use organic and cold-pressed oils like evo (olive oil) and/or sunflower seed, for cold dressings. High-oleic sunflower seed or peanut oil for frying.
For the marinade (Oriental-style with an Italian soul)
5–10 tablespoons soy sauce (or Tamari for gluten-free)
Juice of ½ lemon
Juice of ½ orange (optional but lovely)
3–4 teaspoons sunflower oil or toasted sesame oil
½ teaspoon ground ginger
½ teaspoon sweet smoked paprika
¼ teaspoon curry powder
¼ teaspoon garlic powder
2 tablespoons apple cider vinegar
Instructions
The night before (or at least 2 hours ahead)
Drain the tofu and gently pat it dry with paper towels or a clean kitchen towel.
Cut into even cubes.
In a glass container with a tight-fitting lid, combine all the marinade ingredients.
Add the tofu cubes, seal the lid, and shake gently so everything is coated.
Refrigerate overnight (or for at least 2 hours), shaking the container occasionally.
The next day
Heat the oil in a large non-stick skillet over medium heat until shimmering.
Drain the tofu cubes (save the marinade!) using a slotted spoon or your hands — be gentle so they keep their shape.
Add the drained tofu and the almonds to the hot pan. Sauté for 6–8 minutes, shaking the pan every so often, until the tofu is golden and the almonds are lightly toasted.
While the tofu is browning, whisk the cornstarch into the reserved marinade until smooth.
No extra salt needed — the soy sauce (or Tamari) takes care of all the savoriness.
Once the tofu is nicely golden, pour the marinade-cornstarch mixture into the pan. Stir gently for 30–60 seconds — you’ll see a beautiful glossy sauce form almost instantly. Turn off the heat.
To serve
Plate the tofu and almonds, spoon over the silky sauce, and finish with a generous sprinkle of sesame seeds.
Editor’s Note:
Here comes the little Italian touch: right before serving, add a small handful of freshly chopped flat-leaf parsley (prezzemolo). It’s not something you’d normally see with this style of tofu, but that bright, herbaceous note brings a lovely freshness and a true Made in Italy feeling. It turns the dish from “really good” into “wow, this feels special.”
This recipe is 100% vegan —naturally gluten-free if you use Tamari— rich in plant protein, and fits beautifully into a wellness-focused lifestyle… with just enough “peccaminoso” (sinful) satisfaction from the golden tofu, toasted almonds, and glossy sauce to keep things joyful.
Enjoy every mindful bite, and Buon appetito ❤️