I first came across Dukkah when I was shopping at Trader Joe’s in the States. I was intrigued and wondered if it was similar to za’atar. I hemmed and hawed in the aisle wondering what kind of dishes I could make with it. Luckily, a little quick Googling told me that it is commonly used as a condiment with bread dipped in olive oil. Then I thought I could make the spice blend at home myself. But since I hadn’t tasted the spice blend before, I wouldn’t know the proportions of the ingredients. Nevertheless, it ended up in my shopping basket and made its way home with me.
This savoury Egyptian aromatic nut and spice blend is usually made with hazelnuts, cumin and sesame, but the composition may take on variations depending on ingredient availability.
The one I have from Trader Joe’s consists of almonds, fennel, sesame seeds, coriander, salt and anise.
I wanted to make tofu “fries” with a little extra crunch and flavour for the kids and this fit the bill perfectly. This is a nice way to add some seasoning to the tofu since it can be a little bland. The exterior crunch of the almonds, sesame and panko, together with a light anise flavour pairs nicely with the tofu.
Originally, I pan-fried the dukkah-coated tofu fries which my husband really enjoyed, but I wanted to see if I could make them a little more healthier by baking the fries instead. It worked wonderfully: the kids couldn’t even tell they were eating tofu.
If you’re looking for new ways to eat tofu, this recipe is a healthy, simple and delicious way to try it. It’s a tasty meat-free alternative that you can enjoy as a snack, or as an appetizer. In fact, it’s a favourite in my house — I make these dukkah-coated tofu fries at least twice a week now.
Baked Dukkah Tofu Fries
Yield: 4 Servings
1 package organic firm tofu
1 T flour + 1/4 tsp salt
2 egg whites or 1 whole egg
2 T dukkah
1/4 tsp salt (may increase if your dukkah spice blend doesn’t contain salt)
1/4 tsp pepper
1/2 C panko (Japanese bread crumbs)
oil for spraying
Cut the tofu into 1/2″ slices, similar to fries. Pat dry.
Preheat oven to 400F.
Place flour and salt into one bowl. In a second separate bowl, add the egg/whites. In a third bowl, add dukkah, salt, pepper, and panko bread crumbs. Mix well.
First, dip the sliced tofu into the flour and knock off any excess flour. Next, dunk the tofu into the egg/whites, and then finally, into with the dukkah/panko mixture. Place onto a baking tray lined with parchment paper. Repeat with the remaining tofu.
Lightly spray the surface of the tofu fries with oil.
Bake for 20-25 minutes until golden brown, turning halfway.
Serve with ketchup.