Crispy Breaded Tofu is a crunchy and tasty vegan main dish. In this recipe, the tofu is coated in a flavorful breading made with nutritional yeast flakes, corn flour, sage, and blended almonds, salt, pepper, and garlic powder. It's then drizzled with oil and baked until golden brown.
The result is a delicious and super crunchy dish, ideal for any family lunch or convivial dinner with friends, as a valid alternative to meat, fish, and other animal-based dishes. Simply accompany it with a small bowl of soy or tamari sauce, a side of seasonal vegetables, and a portion of basmati rice or baked potatoes, for a complete and filling meal.
What Type of Tofu is Best for This Recipe?
The only trick, for a flawless result, is to purchase a firm or extra firm type of tofu and press it with a weight for about half an hour, placed between several layers of paper towels, to remove excess liquid. If you prefer, you can also opt for a smoked or flavored block, available in the refrigerated section of well-stocked grocery stores or in shops specializing in ethnic foods.
Can I Marinate The Tofu?
Of course! If you prefer, you can leave the tofu to marinate in the refrigerator in a mixture of apple cider vinegar, extra virgin olive oil, lemon juice, and soy sauce for half an hour, then pat it dry, coat it in breadcrumbs, and proceed with cooking.
Crust Variations
If you like, you can replace the almonds with pistachios, walnut kernels, or hazelnuts, or add a handful of sesame seeds. Instead of cornmeal, you can use breadcrumbs or Japanese panko, which have a coarser texture and are even crunchier.
How Do I Avoid a Soggy Breaded Tofu?
To avoid soggy breaded tofu in the oven, start by pressing the tofu well to remove excess moisture—at least 20–30 minutes between paper towels or using a tofu press. Coat it in a thin layer of cornstarch or flour before adding breadcrumbs; this helps create a barrier that keeps the coating crisp. Arrange the pieces on a baking sheet lined with parchment or a wire rack, making sure they don’t touch so air can circulate.
Storage Instructions
Crispy breaded tofu lasts about 3–4 days in the fridge if stored in an airtight container. To maintain some of its crunch, it’s best to reheat in the oven or air fryer rather than the microwave. You can freeze it uncooked or par-baked, then bake or air-fry from frozen to restore crispiness.
Ingredients
How to Make Crispy Breaded Tofu
To prepare the recipe, divide the tofu blocks in half (or make three slices if they are particularly thick).
To prepare the recipe, divide the tofu blocks in half (or make three slices if they are particularly thick).
Place the tofu slices between several sheets of kitchen paper towels.
Place the tofu slices between several sheets of kitchen paper towels.
Place a weight on top and let the tofu rest for about 30 minutes.
Place a weight on top and let the tofu rest for about 30 minutes.
Meanwhile, prepare the crust: collect the nutritional yeast flakes in a plate.
Meanwhile, prepare the crust: collect the nutritional yeast flakes in a plate.
Add the corn flour.
Add the corn flour.
Blend the sage and almonds in a food processor, then add the chopped herbs to the rest of the ingredients.
Blend the sage and almonds in a food processor, then add the chopped herbs to the rest of the ingredients.
Season with salt, pepper and garlic powder.
Season with salt, pepper and garlic powder.
Mix all the ingredients with a spoon.
Mix all the ingredients with a spoon.
Pour the extra virgin olive oil into a bowl and add the salt.
Pour the extra virgin olive oil into a bowl and add the salt.
Take the tofu, now thoroughly dry. Dip one slice of tofu at a time into the oil.
Take the tofu, now thoroughly dry. Dip one slice of tofu at a time into the oil.
Turn the tofu slice gently, so as to grease the entire surface well.
Turn the tofu slice gently, so as to grease the entire surface well.
Place the tofu on the breadcrumbs.
Place the tofu on the breadcrumbs.
Then, cover the tofu slice completely, pressing the breading to make it stick better.
Then, cover the tofu slice completely, pressing the breading to make it stick better.
Cover all the tofu slices well and place them on a baking tray lined with baking paper.
Cover all the tofu slices well and place them on a baking tray lined with baking paper.
Season them with a drizzle of extra virgin olive oil.
Season them with a drizzle of extra virgin olive oil.
Cook the tofu in a preheated static oven at 355°F/180°C for 20 minutes, then remove it from the oven when it is golden brown.
Cook the tofu in a preheated static oven at 355°F/180°C for 20 minutes, then remove it from the oven when it is golden brown.
Serve the crusted tofu at the table, hot and crispy. Enjoy!
Serve the crusted tofu at the table, hot and crispy. Enjoy!
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