Hemp Crusted Tofu served over Celeriac Puree

Hemp Crusted Tofu served over Celeriac Puree


Makes 2 servings. Per Serving:










Hemp Crusted Tofu ( or sub sunflower seeds)
– 8–12 ounce block of tofu, patted dry and sliced into ¾–1 inch thick filets
– 1 tablespoon warm water
– 1 tablespoon miso
– 1 tablespoon olive oil
– 1 garlic clove minced, use a garlic press or sub ½ teaspoon granulated garlic
– ¼ teaspoon salt
– 2–3 tablespoons hemp seeds ( or raw sunflower seeds)

Celeriac Puree
– 1 extra large celeriac, peeled and diced ( about 2 heaping cups)
– 1 tablespoon olive oil
– 1 fat shallot- diced
– 2 garlic cloves- rough chopped
– 1 cup water
– ¼ teaspoon salt
– Pepper to taste ( white pepper is good here)



1. Preheat oven to 400 F

2. In a small bowl whisk water, miso, olive oil, garlic and salt. Brush all sides of the tofu with the marinade and liberally coat the top -place on a parchment lined sheet pan. Spoon any remaining marinade over top. Sprinkle each filet liberally with hemp seeds, pressing them down gently. Place in the oven for 30 minutes or until golden.

3. While the tofu is baking make the Celeriac Puree.

4. Peel the celeriac using a sharp paring knife and dice. Heat oil over medium heat in a large skillet and saute the shallot and garlic until golden and fragrant, about 2-3 minutes. Add the celeriac and water. Bring to a simmer, cover and simmer gently for 10 minutes or until fork tender.

5. When tender, add the celeriac and any remaining liquid into a food processor. Blend until smooth, add salt, pepper and more water to get a silky smooth consistency. Think of this almost as a “sauce”, rather than a “mash”. For extra richness you could add another tablespoon of olive oil, or even butter or ghee.

6. Divide the Celeriac Puree among two bowls, top with the Hemp Tofu and spoon a little Gremolata over top. Serve with the Everyday Kale Slaw or a simple side salad.

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