Vegan Breaded Tofu Recipe

Tofu: A plant-based protein made from soybeans, essential for this recipe.

Breadcrumbs: Used to create a crispy coating on the tofu slices.

All-purpose flour: Helps the spices adhere to the tofu and acts as a base for the breading.

Unsweetened plant-based milk: Acts as a binding agent for the breading process.

Garlic powder: Adds a savory depth of flavor to the breading mixture.

Onion powder: Enhances the overall taste with a subtle onion flavor.

Paprika: Provides a mild heat and a rich color to the breading.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a hint of spice and complexity to the breading.

For an extra crispy texture, try double-dipping the tofu. After the initial coating of breadcrumbs, dip the slices back into the plant-based milk and then coat them again with breadcrumbs. This will create a thicker, crunchier crust when baked.

• extra firm tofu - Substitute with tempeh: Tempeh has a firm texture and can be sliced or cubed similarly to tofu, providing a hearty base for breading.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture similar to breadcrumbs and are naturally vegan.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a great binding agent and adds a slight nutty flavor, making it a good alternative to all-purpose flour.

• unsweetened plant-based milk - Substitute with unsweetened almond milk: Unsweetened almond milk has a neutral flavor and similar consistency, making it an excellent substitute for any plant-based milk.

• garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar flavor profile and can be used in the same quantity as garlic powder.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar taste and can be used as a direct substitute for onion powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor while maintaining the same color and general taste profile as regular paprika.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity as regular salt and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used as a direct substitute, offering a slightly different flavor profile.

• Allow the breaded tofu to cool completely before storing. This prevents condensation, which can make the coating soggy.

• For short-term storage, place the breaded tofu slices in an airtight container. Layer them with parchment paper to avoid sticking. Store in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the breaded tofu on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For freezing, arrange the cooled breaded tofu slices on a baking sheet in a single layer. Freeze for about 1-2 hours, or until solid. This prevents them from sticking together.

• Once frozen, transfer the breaded tofu slices to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2-3 months.

• When ready to eat, no need to thaw. Preheat your oven to 375°F (190°C). Place the frozen breaded tofu slices on a baking sheet and bake for 20-25 minutes, flipping halfway through, until heated through and crispy.

• For a quicker option, you can reheat the frozen breaded tofu in an air fryer. Set the air fryer to 375°F (190°C) and cook for 10-15 minutes, shaking the basket halfway through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the breaded tofu on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the breaded tofu in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the breaded tofu slices in the skillet and cook for 2-3 minutes on each side, until they are warmed through and the coating is crispy.

• Microwave Method: Place the breaded tofu on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Oven: Used to bake the tofu slices until they are golden and crispy.

• Baking sheet: Holds the tofu slices while they bake in the oven.

• Parchment paper: Prevents the tofu from sticking to the baking sheet and makes for easy cleanup.

• Knife: Used to cut the pressed tofu into ½-inch thick slices.

• Cutting board: Provides a safe surface to cut the tofu on.

• Mixing bowl: Used to mix the flour, garlic powder, onion powder, paprika, salt, and pepper.

• Mixing bowl: Holds the plant-based milk for dipping the tofu slices.

• Mixing bowl: Contains the breadcrumbs for coating the tofu slices.

• Tongs: Helps to dip the tofu slices into the flour mixture, milk, and breadcrumbs without making a mess.

• Measuring cups: Ensures accurate measurement of the flour, plant-based milk, and breadcrumbs.

• Measuring spoons: Ensures accurate measurement of the garlic powder, onion powder, paprika, salt, and pepper.

Prepare ingredients ahead: Measure and mix the flour mixture and breadcrumbs in advance to streamline the process.

Use a tofu press: Invest in a tofu press to quickly and efficiently remove excess water from the tofu.

Double the batch: Make extra breaded tofu and freeze for quick meals later.

Line up bowls: Arrange the flour mixture, milk, and breadcrumbs bowls in a row for a smooth assembly line.

Preheat the oven: Start preheating the oven before you begin prepping to save time.