Crispy Breaded Tofu ~
Extra-firm tofu steaks coated in savory seasonings and breadcrumbs, then baked to golden perfection with a satisfying crunch.
Serve with Green Bean Rice Casserole or Vegan Mac & Cheese.
Old School Dinner Goes Plant-Based
I like this Crispy Breaded Tofu recipe because it takes me back; if you grew up in the 70s or 80s, you probably remember Shake ‘N Bake—those boxes of seasoning and breadcrumbs that promised perfectly crispy chicken and pork chops with just a few shakes. Back then, everyone was obsessed with this “homemade but easy” coating magic, and the crunchy, flavorful crust was just unbeatable. Families gathered around the table, and everyone knew dinner would be crispy, satisfying, and a little bit special.
Fast-forward to today, and now we’re bringing that same crave-worthy crunch to tofu! With just the right seasoning, a touch of nostalgia, and a perfectly baked, golden crust, this crispy tofu recipe captures all the deliciousness of those Shake ‘N Bake dinners—only now, it’s plant-based and just as irresistible. Try it with your favorite dipping sauces, such as honey mustard or Homemade BBQ Sauce!
To make this crispy tofu with that classic old-school crunch, start by pressing your tofu—it makes a huge difference! Once it’s nice and firm, slice it up into thick pieces that can handle all the delicious breading. Now, let’s set up a little breading station with three bowls: one for seasoned flour, one for a bit of plant milk, and the last for those perfectly seasoned panko crumbs.
Dip each piece of tofu in the flour, then the milk, then coat it with the breadcrumbs—get in there and make sure it’s totally covered! Lay your tofu pieces on a baking sheet, give them a quick spray of oil, and bake until they’re golden and crispy.
This tofu’s got all the satisfying crunch and flavor you remember in a satisfying plant-based dinner!
Quick Tip for Success
- For best results, press your tofu! Pressing tofu before pan-frying is crucial as it removes excess water, allowing for better flavor absorption and a firmer “meatier” texture so that the tofu develops a crispy exterior while maintaining a tender inside.
How to Press Tofu
- To press tofu, you can invest in a tofu press, which is specifically designed for the task and provides consistent pressure. Press for at least 15 minutes, ideally longer, to remove excess moisture.
- Press for at least 15 minutes, ideally longer, to remove excess moisture.Alternatively, wrap the tofu block in paper towels or a clean kitchen towel and place it between two plates, with a heavy object such as a cast iron skillet on top to press out excess water.To press tofu, you can invest in tofu press, which is specifically designed for the task and provides consistent pressure.
- A third option is to use your hands to gently squeeze the tofu over a sink – this is the less efficient method since it’s difficult to remove as much excess liquid while keeping the block of tofu intact as using a tool designed for the job.
Ingredients for Crispy Breaded Tofu
- 15 ounces extra-firm tofu, pressed
- 1 cup oat milk, or other mild-flavored plant milk, such as unsweetened almond or soy milk
- 1 teaspoon lemon juice
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 3/4 cups seasoned panko bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Nonstick cooking spray or olive oil
- Optional: 1 tablespoon parsley, chopped for garnish
How to Make Crispy Breaded Tofu
STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP TWO: Prepare dipping bowls: In a small bowl, combine almond milk and lemon juice. Whisk and let it sit for a minute to curdle slightly. In a second bowl, mix the flour with 1 tsp of salt. In a third bowl, combine the breadcrumbs, garlic powder, basil, oregano, the remaining 1/2 teaspoon salt, and black pepper.
STEP THREE: Slice the tofu: Slice the pressed tofu block horizontally into 4 wide “steaks,” then cut again at an angle for 8 pieces. Alternatively, cut them into smaller pieces of tofu sticks or tofu cubes.
STEP FOUR: Coat the tofu: Dredge each tofu piece in the flour mixture, shaking off any excess. Dip into the milk mixture, then back into the flour, again into the milk, and finally into the panko breading mixture, pressing the crumbs on to coat thoroughly.
STEP FIVE: Bake: Arrange the coated tofu steaks in a single layer on the prepared baking sheet. Spray the tops of the tofu with a bit of cooking spray or drizzle lightly with olive oil. Bake for 30 minutes, until golden brown and crispy.
STEP SIX: Serve: Sprinkle with chopped parsley and serve hot.
FAQ
- Can I use firm tofu instead of extra-firm? While extra firm tofu works best for this recipe, you can use firm tofu as a substitute, but be sure to press it thoroughly to remove as much moisture as possible.
- Can I use regular breadcrumbs? Yes, you can use regular breadcrumbs, but they won’t be as crispy as Panko.
- Can I bake the tofu in an air fryer? Yes, you can air fry the breaded tofu at 375°F for about 15-20 minutes, flipping halfway through, for a super crispy texture.
Storage
- Store any leftover crispy tofu in an airtight container in the fridge. For best results, reheat in the oven or air fryer to maintain its crunch.
- Pro tip: Slice leftovers thin for a delicious addition to sandwiches or wraps!
More Recipes You’ll Love!
- Skillet BBQ Tofu
- Balsamic Pan-Fried Tofu
- Homestyle Vegan Meatloaf
- Roasted Cabbage Steaks
- Easy Green Peas
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Crispy Breaded Tofu
Ingredients
- 15 ounces extra-firm tofu pressed
- 1 cup oat milk or other mild-flavored plant milk, such as unsweetened almond or soy milk
- 1 teaspoon lemon juice
- 1/2 cup all-purpose flour
- 1 teaspoon salt divided
- 3/4 cups seasoned panko bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Nonstick cooking spray or olive oil
- Optional: 1 tablespoon parsley chopped for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Prepare dipping bowls: In a small bowl, combine almond milk and lemon juice. Whisk and let it sit for a minute to curdle slightly. In a second bowl, mix the flour with 1 tsp of salt. In a third bowl, combine the breadcrumbs, garlic powder, basil, oregano, the remaining 1/2 teaspoon salt, and black pepper.
- Slice the pressed tofu block horizontally into 4 wide “steaks,” then cut again at an angle for 8 pieces. Alternatively, cut them into smaller pieces of tofu sticks or tofu cubes.
- Working one at a time, dredge each tofu piece in the flour mixture, shaking off any excess. Dip into the milk mixture, then back into the flour, again into the milk, and finally into the Panko breading mixture, pressing the crumbs on to coat thoroughly.
- Arrange the coated tofu steaks in a single layer on the prepared baking sheet. Spray the tops of the tofu with a bit of cooking spray or drizzle lightly with olive oil. Bake for 30 minutes, until golden brown and crispy.
- Sprinkle with chopped parsley and serve hot.
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