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Crispy Herbed Tofu

Crispy Herbed Tofu: A Flavorful Vegan Crunch You’ll Love

Crispy Herbed Tofu is a delightful plant-based recipe with a satisfying crunch, perfect for elevating your cooking game.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 2 minutes
Total Time 47 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Cutlets
  • 16 oz Super firm tofu Press for 15 minutes if extra firm.
  • 3 tbsp Tamari Soy sauce or coconut aminos can be substitutes.
  • 2 tbsp Lemon juice Fresh is best.
  • 1/2 cup Soy milk Unsweetened almond milk is a worthy alternative.
For the Coating
  • 1 cup Panko breadcrumbs Use unseasoned for better flavor control.
  • 2 tbsp Cornstarch All-purpose flour can be used if needed.
  • 1/4 cup Nutritional yeast Replace with more breadcrumbs and spices if unavailable.
  • 1 tbsp Herbs (Sage, Thyme, Rosemary) Mix according to personal taste.
  • 1 tsp Garlic powder Adjust based on preference.
  • 1 tsp Paprika Smoked paprika can enhance the flavor.
  • 1 tsp Salt Adjust to taste.
For the Marinade
  • 2 tbsp Apple cider vinegar White wine vinegar is suitable too.
  • 1 tsp Lemon zest A must for extra zing!

Equipment

  • Oven
  • Sheet Pan
  • shallow dish
  • Bowls (3)

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and prepare a quarter sheet pan by lightly greasing it with oil.
  2. Slice the super firm tofu into 3-4 equal slabs, each about half an inch thick. Whisk together tamari and lemon juice in a shallow dish, then immerse the tofu slices in the marinade for at least 10 minutes.
  3. Prepare three separate bowls: one with cornstarch, one with a mixture of soy milk and apple cider vinegar, and the last with a mix of panko breadcrumbs, minced herbs, nutritional yeast, garlic powder, paprika, and salt.
  4. Dredge each marinated tofu slab in cornstarch, dip in the soy milk mixture, then coat in the panko breadcrumb mixture.
  5. Place the coated tofu cutlets on the prepared sheet pan, spray lightly with oil, and bake for about 15 minutes. Flip and bake for an additional 5-10 minutes until golden brown and crispy.
  6. Remove from the oven and allow to cool for a couple of minutes before serving.

Nutrition

Serving: 1cutletCalories: 200kcalCarbohydrates: 22gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 450mgPotassium: 350mgFiber: 2gSugar: 1gVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

Perfectly pressed tofu enhances the crispy texture of the cutlets. Adjust the herb blend to your preference, and refrigerate leftovers for up to 4 days.

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