This breaded tofu This is a game changer for quick and easy weeknight meals! It's crispy on the outside and seasoned on the inside, and comes together in no time. This dish is a huge hit in our house as a vegan dinner or as a plant-based protein for salads and bowls.
Why we love this recipe
If there's one winning dinner in our house, it's tofu! That's right. In just a few years, we've gone from being wary of tofu to regularly incorporating it into our weekly meals. Even our kids love it (they gorge themselves on it)!
This breaded tofu is so easy, it's become our go-to method for weeknight dinners. It's ready in 15-20 minutes, and it's So delicious – crispy on the outside and fatty and seasoned on the inside. We can't get enough of it! We love adding it to salads and bowls, as Caesar salad, chicken rolls caesarA tofu sandwichand much more.
Ingredients for Breaded Tofu
All you need is a handful of ingredients for breaded tofu. What we love is that it gives the tofu a nice crispy crust, making the texture similar to breaded chicken or fish. The best part? You don’t even have to wait to press the tofu. Here’s what you’ll need:
- Very firm tofu: This recipe works best with very firm tofu, although you can also use firm tofu. Avoid soft or silken tofu, which won't hold up in the pan.
- Soy sauce or tamari: Before cooking, dip tofu pieces in soy sauce or tamari to add flavor.
- Regular bread crumbs: This Japanese-style bread crumb creates a crispy crust. For gluten-free cooking, use gluten-free tofu.
- Cornstarch: Cornstarch also helps create a crispy crust and should not be omitted. Use arrowroot powder as a substitute if desired.
- Onion powder, garlic powder and cumin: These seasonings complement the list of spices, giving the dish a meaty, piquant taste.
Alternative to cornstarch
Needed corn starch substitute in this baked tofu recipe? Try it arrowroot starchA starch extracted from the arrowroot plant. It is often used in gluten-free baking to add a light texture to baked goods, as well as to make crispy breadings and thicken sauces. Substitute arrowroot starch 1 to 1 with cornstarch.
Does tofu need to be pressed?
If you've cooked with tofu before, you may have noticed that some recipes call for “pressing” the tofu by placing a heavy object on it for 30 minutes. This helps remove some of the water from the tofu.
In our quest for quick recipes, we experimented quite a bit with whether or not to press the tofu. Turns out, it doesn't! You can jump right into this recipe and it will still turn out perfectly crispy.
Ways to serve breaded tofu
This breaded tofu is great vegan dinner recipe This comes together quickly! We love the texture, it's a good substitute for chicken. Often when we're serving our family or a crowd, we'll serve both protein options! Here are some ideas for serving it:
More recipes with tofu
Love tofu? Try some of our favorite tofu recipes, like baked tofu, pan fried tofu, fried rice with tofu, tofu broccoli stir fry or crispy tofu.
Dietary notes
This breaded tofu recipe is vegetarian, plant-based, dairy-free, and vegan. For a gluten-free option, use gluten-free bread crumbs.
Frequently asked questions
Yes, you can bake breaded tofu, but it won't be as crispy. Preheat oven to 400°F and bake tofu on a parchment-lined baking sheet for 20 to 25 minutes, turning halfway through, until golden brown and crispy.
Breaded tofu can be served with a variety of side dishes, such as rice, noodles, vegetables or salads. It also makes a great addition to sandwiches, wraps and bowls.
Leftover breaded tofu can be stored in an airtight container in the refrigerator for up to 3 days. You can gently reheat it in a pan on the stove until warmed through and crispy.
Description
This breaded tofu is a game changer for quick and easy weeknight meals! It's crispy on the outside and seasoned on the inside, and comes together in no time. This dish is a huge hit in our house as a vegan dinner or as a plant-based protein for salads and bowls.
- 14 ounces tofu extra-firm
- Soy sauce or tamari for dipping
- 1 cup regular panko (gluten free panko optional)
- 2 tablespoons cornstarch (or arrowroot powder)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon caraway
- ¼ teaspoon kosher salt
- Cut the tofu into 3 thin slices lengthwise, then into 3 in the other direction, to make a total of 9 rectangles. Pat them dry with a clean towel.
- Place the tofu slices in a shallow bowl with ¼ cup soy sauce, dipping each side, then let them soak for 5 seconds. Remove to a plate and discard any remaining soy sauce.
- Meanwhile, make the breadcrumbs: In a small bowl, combine the breadcrumbs, cornstarch, onion powder, garlic powder, ginger, and salt, then pour the mixture onto a plate in a single layer.
- Dip the tofu slices into the breading mixture, pressing them with your fingers to help them adhere to each side.
- Heat 2 tablespoons olive oil in a nonstick skillet and add half of the tofu slices (or as many as will fit in the bottom of the skillet without overlapping). Cook over medium heat for 2 to 3 minutes on each side, until browned and crispy. Repeat with the second batch of tofu. Serve immediately. Refrigerate leftovers for up to 3 days; reheat gently on the stovetop until heated through.
- Category: Main course
- Method: Plate
- Kitchen: Vegan
- Diet: Vegan