Vegan Breaded Tofu Recipe

Tofu: Extra firm tofu is essential for this recipe as it holds its shape and texture well during baking.

Breadcrumbs: These provide the crispy coating for the tofu slices.

All-purpose flour: Used to create the initial coating that helps the breadcrumbs stick.

Almond milk: Unsweetened almond milk is used to moisten the tofu slices before breading.

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 the tofu and enhancing all the flavors.

Pepper: Adds a touch of heat and balances the seasoning.

When pressing your tofu, ensure you remove as much moisture as possible. This will help the breaded coating adhere better and result in a crispier texture. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 30 minutes.

• extra firm tofu - Substitute with tempeh: Tempeh has a firm texture and absorbs flavors well, making it a great alternative to tofu.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be used as a gluten-free option.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a gluten-free alternative that also adds a slight nutty flavor.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good replacement for almond milk.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can offer a fresh and robust onion flavor, though they may add a bit of texture.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing more depth to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to spice up the dish.

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

• Place the cooled tofu slices in an airtight container. If stacking, separate each layer with parchment paper to maintain the crispy texture.

• Store the container in the refrigerator. The breaded tofu will stay fresh for up to 4 days.

• For longer storage, consider freezing. Lay the tofu slices on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the tofu slices to a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, reheat the breaded tofu in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again. No need to thaw before reheating.

• For an extra crispy finish, consider reheating in an air fryer at 375°F (190°C) for 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the breaded tofu slices on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, flipping halfway through, until they regain their crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the tofu slices in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or your preferred cooking oil.
  3. Place the breaded tofu slices in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.

• Microwave Method:

  1. Place the tofu slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on high 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 breaded tofu slices until they are golden and crispy.

• Baking sheet: A flat surface to place the breaded tofu slices on for baking.

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

• Mixing bowl: Used to hold the almond milk for dipping the tofu slices.

• Mixing bowl: Used to hold the breadcrumbs for coating the tofu slices.

• Whisk: Useful for mixing the dry ingredients together evenly.

• Tongs: Handy for dipping and flipping the tofu slices without getting your hands messy.

• Knife: Essential for slicing the pressed tofu into even pieces.

• Cutting board: Provides a stable surface for slicing the tofu.

• Measuring cups: Used to measure out the flour, almond milk, and breadcrumbs accurately.

• Measuring spoons: Used to measure out the garlic powder, onion powder, paprika, salt, and pepper precisely.

• Spatula: Useful for flipping the tofu slices halfway through baking to ensure even crispiness.

Prepare ingredients ahead: Press and slice the tofu in advance. Measure out the breadcrumbs, flour, and spices the night before.

Use assembly line method: Set up your bowls in a row to create an efficient dipping station for the tofu slices.

Line baking sheet: Use parchment paper on your baking sheet to reduce cleanup time.

Double the recipe: Make extra breaded tofu and freeze for a quick meal later.