Let’s talk about crispy tofu. If you are a tofu hater you have to try eating your tofu this way. Whenever I make my tofu this way it comes out crispy and reminds me almost of a piece of chicken cutlet or chicken nugget. Dipping it in the vegan honey mustard or BBQ sauce just compliments it so well. So trust me, if you have never made tofu this way give it a whirl.
I prefer to use panko breadcrumbs but feel free to use any breadcrumbs you like. This is easily made gluten free just by using gluten free breadcrumbs!
6 oz extra firm tofu
1/4 cup panko breadcrumbs
1 tsp nutritional yeast
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp paprika
1 tsp tahini
1 tsp maple syrup
2 tsp mustard (I like to use a combo of yellow and grainy)
About 1 tsp of water to thin it out
Set your oven to 400F or 200C. Press your tofu by wrapping it in a paper towel and then putting something heavy on it. Prepare breadcrumb mixture by adding in the breadcrumbs, nutritional yeast, salt, garlic powder and paprika into a bowl. Mix it all up until everything is well incorporated. Cut your tofu up however you like, I prefer cubes. Then toss your tofu in the breadcrumb mixture. Coat all the sides evenly the water from the tofu with make the breadcrumb mixture stick. Place the tofu on a baking sheet lined with parchment paper and bake in the oven for about 20 minutes. Then flip and cook for another 5 minutes. You want the tofu to be golden brown, the breadcrumb mixture should stick to it and the tofu should look crispy and no longer wet and soft.
To prepare the honey mustard add all the ingredients into a small bowl and mix. If you add too much water, add a bit more tahini to thicken it up. If the honey mustard is too thick add in a bit more water!
This will serve 1 person.
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