Cashew-Crusted Chicken or Tofu
This healthy weeknight meal features chicken or tofu coated in a crunchy, gluten-free cashew and herb crust, baked to perfection for a moist interior and golden exterior.
For 2 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and for easy cleanup.
In a food processor, pulse the raw cashews until they form coarse crumbs, similar to panko breadcrumbs. Be careful not to over-process, or they will turn into cashew butter. Transfer the crumbs to a shallow dish.
To the cashew crumbs, add the finely chopped fresh parsley, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper. Stir well to combine all the seasonings evenly.
Pat the chicken breasts or tofu slices very dry with paper towels. If using tofu, slice the pressed block into 4-6 even slabs, about 1/2-inch (1.25 cm) thick.
Lightly brush all sides of the chicken breasts or tofu slices with a thin layer of olive oil. Then, press each piece firmly into the cashew mixture, ensuring it's thoroughly coated on all sides. Gently shake off any excess crumbs.
Place the coated chicken or tofu on the prepared baking sheet in a single layer, ensuring there is some space between each piece for even cooking. Bake for 20-25 minutes, or until the cashews are golden brown and crispy.
For chicken, ensure it reaches an internal temperature of 165°F (74°C) using a meat thermometer. For tofu, it should be firm and heated through. The exact baking time may vary based on the thickness of your protein.
Remove from the oven and let rest for 5 minutes before serving. This allows the chicken juices to redistribute, keeping it moist, and helps the coating set. Serve immediately with your favorite side dishes.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, lightly toast the raw cashews in a dry pan over medium heat for 3-5 minutes before pulsing them. Let them cool completely before proceeding.
- 2Ensure your chicken or tofu is very dry before coating; this helps the olive oil and cashew mixture adhere better and results in a crispier crust.
- 3Do not overcrowd the baking sheet. If necessary, use two baking sheets or bake in batches to ensure even cooking and a crispy crust.
- 4If you prefer a tangier binder for chicken, you can brush the chicken with Dijon mustard instead of olive oil before pressing on the cashew mixture.
Adapt it for your goals.
Herb & Spice Swap
Experiment with different herbs like dried oregano, thyme, or rosemary, or add a pinch of chili powder or curry powder for a different flavor profile.
Protein AlternativesProtein Alternatives
This coating works wonderfully with other proteins such as firm white fish fillets (cod, tilapia), pork tenderloin medallions, or even thick slices of portobello mushrooms.
Binder OptionsBinder Options
For an even stronger adhesion, especially with chicken, you can use a light egg wash (1 egg beaten with 1 tbsp water) instead of olive oil before coating.
Why this is on our healthy list.
Heart-Healthy Fats
Cashews are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
High in Protein
Both chicken and tofu are excellent sources of lean protein, essential for muscle repair, growth, and satiety, making this a fulfilling meal.
Gluten-Free Alternative
Using cashews instead of traditional breadcrumbs makes this recipe naturally gluten-free, suitable for those with gluten sensitivities or celiac disease.
Frequently asked questions
Yes, you can! Air fry at 375°F (190°C) for 12-18 minutes, flipping halfway through, until golden brown and cooked through. Cooking times may vary depending on your air fryer model and protein thickness.
