Crusted Tofu
Crispy, golden, and packed with flavor, this Crusted Tofu recipe is your go-to plant-based protein dish that’s as satisfying as it is versatile. Extra-firm tofu is pressed to perfection before being coated in a deliciously spiced panko breadcrumb mixture featuring garlic powder, smoked paprika, and onion powder for a bold, savory punch. The tofu is then shallow-fried to create a crunchy crust that contrasts beautifully with its tender interior. Ideal for quick weeknight dinners or as a show-stopping addition to grain bowls, salads, or wraps, this recipe is ready in just 30 minutes and serves four. Serve it up hot with a squeeze of zesty lemon or your favorite dipping sauce for a simple yet irresistible meal. Perfect for vegans, vegetarians, and anyone craving a crisp and satisfying dish, this Crusted Tofu will elevate your plant-based cooking repertoire.
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 0.5 cup Unsweetened plant-based milk (e.g., soy or almond)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil (for frying)
- 1 whole Optional: Lemon wedges (for serving)
Instructions
Press the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top (like a skillet or a few books). Leave it to press for 15 minutes.
While the tofu is pressing, set up three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, pour the plant-based milk. In the third bowl, combine the panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
After pressing the tofu, cut it into evenly sized pieces. You can slice it into rectangles, cubes, or triangles, depending on your preference.
Working one piece at a time, dredge the tofu in the flour, ensuring all sides are coated. Then, dip it into the plant-based milk, letting any excess liquid drip off. Finally, coat it thoroughly in the seasoned panko breadcrumb mixture, pressing gently to adhere the crumbs. Repeat with all the tofu pieces.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded tofu pieces into the skillet, ensuring not to overcrowd the pan.
Fry the tofu for 3-4 minutes on each side or until golden brown and crispy. Work in batches if necessary, and transfer cooked tofu to a plate lined with paper towels to drain excess oil.
Serve the crusted tofu hot with lemon wedges on the side, or pair it with your favorite dipping sauce, salad, or grain bowl.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 421 mg | 32% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
