Crispy Herb Baked Tofu
Herb baked tofu steaks, coated with a crispy breadcrumb coating.
Servings 4
Calories 179kcal
Ingredients
- 12 ounces extra firm tofu cut into 4 steaks
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup unbleached all purpose flour
- 2 tablespoons cornstarch
- ½ cup plain unsweetened almond milk
- 1 teaspoon apple cider vinegar
- ¾ cup panko breadcrumbs
- 2 teaspoons fresh minced thyme or ¾ teaspoon dried thyme
- 2 teaspoons fresh minced rosemary or ¾ teaspoon dried rosemary
- 1 teaspoon fresh minced sage or ¼ teaspoon dried sage
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- Olive oil for brushing
Instructions
- Press the tofu for 10-30 minutes, using a tofu press or my method for pressing tofu without a press. I prefer to press for the full 30 minutes, but if you’re in a rush you can do less.
- In a shallow dish, combine the tamari, lemon juice, dijon mustard, garlic powder, onion powder, and smoked paprika.
- Add the tofu to the tamari mixture, turning it over to coat completely. Let marinate for 10 minutes, or cover with plastic wrap, refrigerate, and marinate up to overnight.
- Preheat the oven to 425ºF. Brush a baking sheet with olive oil.
- In another shallow bowl, combine the flour and cornstarch.
- In a shallow bowl, combine the almond milk and apple cider vinegar.
- In a third shallow bowl, combine the panko, thyme, rosemary, sage, salt, and pepper.
- Working one tofu steak at a time, dip it into the flour mixture, turning over to coat completely.
- Move the tofu to the almond milk and again, coat completely.
- Finally, move it to the breadcrumb and herb mixture, turning it over a few times and pressing the breadcrumbs against all sides to help them stick.
- Transfer the tofu to the prepared baking sheet and repeat with the remaining tofu steaks.
- Brush a little olive oil over the top of the breaded tofu. The tofu will crisp without too much oil, but more oil will help it turn golden brown, so it’s up to you how much oil you’d like to use.
- Bake for 25-30 minutes, flipping once. The tofu should be crisp and golden. Serve alongside mashed potatoes, as a topping for salads, or a filling for wraps.
Notes
Tips for customizing oven baked tofu
- Make it spicy by adding ¼ teaspoon crushed red pepper flakes or ⅛ teaspoon cayenne pepper to the breading
- Give it a cheesy flavor by adding 1 tablespoon of nutritional yeast to the breading
- Cut the tofu into cubes to make more of a tofu nugget
- Add 1 teaspoon of lemon zest to the breading
- Make it gluten-free by using tamari, gluten-free flour blend, and gluten-free breadcrumbs
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 978mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 3mg
