Breaded Tofu
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 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
- 1/4 teaspoon cumin
- ¼ teaspoon kosher salt
- Olive oil
Instructions
- 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 1/4 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, cumin, 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.
Notes
Use breaded tofu to stand in as a protein in a chicken Caesar salad, chicken Caesar wrap, power bowls, burrito bowls, and more. It’s also great in a tofu sandwich!
Find it online: https://www.acouplecooks.com/breaded-tofu/
