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Spiced, Crunchy, Sesame and Pumpkin Seed-topped Tofu with Watercress and Lemon Sauce Recipe

This tofu makes a very light main course, with a crunchy texture thanks to its crispy topping. It’s complemented by a zesty watercress sauce – perfect with all your favourite Christmas sides.




25 minutes


30 minutes


For the crispy onions:

For the tofu:

For the watercress sauce:

To garnish:


1. Preheat the oven to 200°C/fan 180°C/gas mark 6.

2. Place the vegan butter in a small roasting tin and put it in the oven for 5 minutes, or until the butter has melted and started bubbling. Put the flour in a bowl and mix in the onion slices to coat them thoroughly. Take the roasting tin out of the oven and add the onions, carefully covering them with the melted butter using a spoon.

3. Roast for 15–20 minutes, stirring halfway. Once done, set aside and turn the oven up to 220°C/fan 200°C fan/gas mark 7, ready to cook the tofu in step 6.

4. Press any excess water out of the tofu by wrapping it up in kitchen paper and squeezing it gently. Put some flour in a large bowl. Dust and toss the tofu in the flour to absorb any further liquid.

5. In a small bowl, add the softened margarine and sugar. Whisk with a fork until smooth and creamy. Add the flour, black pepper, spices, tahini, soy sauce and thyme, then mix until smooth. Add half of the sesame and pumpkin seeds.

6. Spread the mixture over the tofu pieces, then sprinkle the remaining sesame and pumpkin seeds over the top. Line a baking sheet with non-stick baking parchment and put the tofu slices on it. Bake for 15–20 minutes, until golden on top and the tofu is heated through.

7. In a food processor, blend all the watercress sauce ingredients together until smooth.

8. To serve: Put the cooked tofu on a plate, sprinkle with the crispy onions, green chilli, smoked salt and a few watercress leaves. Serve with the watercress sauce on the side in a small bowl and garnish with the spare thyme.

Recipe courtesy of the Vegetarian Society. For more recipe inspiration, visit

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