This breaded tofu is a game-changer for fast and easy weeknight meals! It comes out crispy on the outside and seasoned on the inside, and it comes together in a flash. This one is a huge hit in our house as a vegan dinner, or as a plant based protein to top salads and bowl meals.
Why we love this recipe
If there’s one winner dinner in our house, it’s tofu! That’s right. In just a few years, we went from tofu wary to having it as a regular part of our weekly dinner rotation. Even our kids love it (like seriously chow it down)!
This breaded tofu is so seriously easy, it’s become our top method for weeknight dinners. It comes together in 15 to 20 minutes, and it’s so tasty—crispy on the outside and bold and seasoned on the inside. We can’t get enough of it! We love adding it to salads and power bowls, like a Caesar salad, chicken Caesar wraps, a tofu sandwich, and more.
Ingredient notes for breaded tofu
All you need are a handful of ingredients for breaded tofu. What we love is that it adds a nice crispy exterior to the tofu, making the texture feel something like breaded chicken or fish. The best part? You don’t even need wait to press the tofu. Here’s what you’ll need:
- Extra firm tofu: This recipe is best with extra firm tofu, though you can also use firm tofu as well. Avoid soft or silken tofu, which won’t hold together in the pan.
- Soy sauce or tamari: You’ll dip the tofu pieces into soy sauce or tamari before cooking, which seasons it.
- Plain panko: This Japanese-style breadcrumb is what creates the crispy exterior. For gluten-free, use gluten-free tofu.
- Cornstarch: Cornstarch also helps to create the crispy exterior and should not be omitted. Use arrowroot powder as a substitute if you like.
- Onion powder, garlic powder, and cumin: These seasonings round out the spices list to make a meaty, savory flavor.
Alternative to cornstarch
Need a cornstarch substitute in this baked tofu recipe? Try arrowroot starch, the starch extracted from the arrowroot plant. It’s often used in gluten-free baking to bring a light texture to baked goods, as well as to make crispy breading and to thicken sauces. Replace arrowroot starch 1 for 1 with cornstarch.
You don’t need to press the tofu?
If you’ve cooked with tofu before, you may have noticed some recipes call for you to “press” the tofu by setting a heavy object on top of it for 30 minutes. This helps to remove some of the water from the tofu.
In our pursuit of fast recipes, we’ve experimented quite a bit with whether tofu requires pressing. Turns out, it doesn’t! You can go right into the cooking in this recipe and it still comes out perfectly crispy.
Ways to serve breaded tofu
This breaded tofu is a great vegan dinner recipe that comes together quickly! We love that with the texture, it works as a good substitute for chicken. Often when we’re serving our family or a crowd, we serve both protein options! Here are a few ideas for how to serve it:
More tofu recipes
Love tofu? Try some of our favorite tofu recipes like baked tofu, pan fried tofu, tofu fried rice, tofu broccoli stir fry or crispy tofu.
Dietary notes
This breaded tofu recipe is vegetarian, plant-based, dairy-free, and vegan. For gluten-free, use gluten-free panko.
Frequently asked questions
Yes, you can bake breaded tofu, but it doesn’t get quite as crispy. Preheat your oven to 400°F and bake the tofu on a baking sheet lined with parchment paper for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Breaded tofu can be served with a variety of sides, such as rice, noodles, vegetables, or salads. It also makes a great addition to sandwiches, wraps, and bowls.
Store leftover breaded tofu in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in a pan on the stovetop until warmed through and crispy.
Description
This breaded tofu is a game-changer for fast and easy weeknight meals! It comes out crispy on the outside and seasoned on the inside, and it comes together in a flash. This one is a huge hit in our house as a vegan dinner, or as a plant based protein to top salads and bowl meals.
- 14 ounces extra firm tofu
- Soy sauce or tamari, for dipping
- 1 cup plain panko (gluten-free panko, if desired)
- 2 tablespoons cornstarch (or arrowroot powder)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- Slice the tofu into 3 thin slabs lengthwise, then in 3 the other direction for 9 rectangles total. Pat them dry with a clean towel.
- Place the tofu slabs in a shallow bowl with ¼ cup soy sauce, dipping each side in, then allowing to soak for 5 seconds. Remove them to a plate and discard the remaining soy sauce.
- Meanwhile, make the breading station: in a small bowl, mix the panko, cornstarch, onion powder, garlic powder, ginger, and salt, then pour it onto a plate in a single layer.
- Dip the tofu slabs into the breading mix, pressing it in with your fingers to help it adhere to each side.
- Heat 2 tablespoons olive oil in a nonstick skillet and add half the tofu slabs (or as many as fit in the bottom of the pan without overlapping). Cook on medium high heat for 2 to 3 minutes per side until browned and crispy. Repeat with the second batch of tofu. Serve immediately. Leftovers store up to 3 days refrigerated; reheat gently on the stovetop until warmed through.
- Category: Main dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
