Get This Recipe In Your Inbox

Share your email, and we'll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!

Please enable JavaScript in your browser to complete this form.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy tofu cutlets on a baking sheet.

Crispy Breaded Tofu


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: erin wysocarski
  • Total Time: 45 minutes
  • Yield: 4 cutlets
  • Diet: Vegan

Description

Make this ultimate crispy breaded tofu recipe, a vegan masterpiece that promises a deliciously golden crunch with every bite. Perfect for those seeking a versatile, easy-to-make weeknight dinner option, this dish offers endless flavor possibilities, from spicy to savory. This tofu recipe is a must-try for anyone looking to elevate their plant-based cooking game.


Ingredients

  • 16 ounces super firm or firm tofu, cut into 4 slabs
  • 1/2 cup white rice flour (plus more if needed)
  • 2 TB Ener-G, whisked with 1 cup water
  • 1 1/2 cups panko crumbs (plus more if needed)
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • a few dashes of pepper
  • cooking spray

Instructions

  1. Preheat oven to 400.
  2. Lightly mist a baking sheet or large cast iron pan with oil, set aside.
  3. Set up three wide and shallow bowls in a line in this order: Bowl one: white rice flour. Bowl two: Ener-G/water. Bowl three: panko and spices.
  4. Place one slab of tofu into the white rice flour and press until evenly coated, tapping off any extra. Next, give it a quick dunk into the Ener-G/water mixture, then transfer to the spiced panko mixture.
  5. Press the tofu into the crumbs until coated, pressing panko onto any exposed areas with your fingers. Place onto the greased baking sheet or cast iron pan and repeat the process with the rest of the tofu slabs.
  6. Mist the tops well with cooking spray and place in the preheated oven (I placed mine on the top rack) for about 10 minutes, or until the bottoms are golden.
  7. Remove from the oven, flip, give the tops of the tofu as well as the bottom of the pan or sheet another solid mist of oil, then bake for 10-15 minutes more, or until golden all over. Serve immediately.

Notes

  1. For an extra crispy exterior, consider double-breading your tofu cutlets by repeating the flour and panko dip process before baking.
  2. Air fry instead of baking for an even crispier texture. Spray with oil and air fry for about 15 minutes, flipping halfway through. Air fry until golden and crispy all over.
  3. Store leftover breaded tofu cutlets in an airtight container in the refrigerator for up to 3 days; reheat in the oven or air fryer to maintain crispiness.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Dinner
  • Method: Baked
  • Cuisine: American