Breaded Crispy Tofu
This breaded crispy tofu is easy to make and so perfect for enjoying alone or in bowls, wraps, and salads.
Equipment
Ingredients
Tofu
- 1 block super firm tofu 16 ounces
- 4 tablespoons cornstarch
- ⅓ cup non-dairy milk unsweetened and unflavored
- Spray oil
Seasoned Breadcrumbs
- 1 container (8 ounces) plain panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley flakes
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F (218°C).
- Prepare breadcrumbs: in a blender add the package of breadcrumbs along with the seasonings. Blend for 30 seconds or until everything is broken down and well incorporated. Portion out ⅔ cup (60g) of the seasoned breadcrumbs into a large flat bowl or a plate for breading.
- Prep the tofu: cut the tofu into two halves crosswise. Then use your knife to make about ¼ inch thick slices. Then cut on the diagonal to make tofu triangles
- Then, coat the tofu pieces first in cornstarch, then in the nondairy milk, and finally in the breadcrumbs. Place on a baking sheet. Allow the nondairy milk to drip off so it doesn’t get excess in the breadcrumbs. Repeat until everything is breaded.
- Spray with spray oil if desired and bake for 20 minutes. Flipping the tofu halfway through. The tofu should be golden brown.
- Allow the tofu to cool for 5 to 10 minutes and enjoy.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
Serving: 126gCalories: 255kcalCarbohydrates: 21gProtein: 19gFat: 9g
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