Crispy Breaded Tofu Strips
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
120 kcal
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Course
Main Course
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Cuisine
American
Crispy Breaded Tofu Strips
Description
This recipe uses firm or extra-firm tofu pressed to remove moisture and sliced into rectangular strips. Marinated briefly in a mixture of tamari, ketchup, maple syrup, optional hot sauce, oil, garam masala or cumin-coriander blend, garlic, salt, and optional cornstarch for better binding, the tofu absorbs a balanced savory and slightly sweet flavor.
Breadcrumb coating is seasoned with salt, cayenne pepper, and optional nutritional yeast. Coated tofu strips are cooked in a oiled grill pan over medium-high heat until crispy and browned on all sides, which usually takes 7 to 9 minutes per side. The method produces a crunchy crust and flavorful interior.
The tofu strips are ideal for eating immediately with sauces such as vegan ranch or a squeeze of lemon. They also work well sliced over salads, in wraps, or bowls, adding texture and protein. Baking with high heat is an option for a crisp finish, with a grilling step for added marks.
Practical tips include pressing tofu well for better texture and marinating longer if desired. Cornstarch helps the coating adhere. Leftover tofu strips can be reheated lightly or repurposed in various dishes.
Ingredients
Tofu Marinade:
- 14 oz tofu I usually use Nasoya Organic non gmo, extra firm or firm, pressed
- 1 tbsp tamari low sodium or soy sauce
- 2 tbsp ketchup
- 1 tsp maple syrup or other sweetener
- 1/2 tsp hot sauce optional
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 tsp garam masala or 1/2 tsp ground cumin and 1/2 tsp ground coriander
- 1/2 tsp garlic
- 1/4 tsp salt
- 1/2 tsp cornstarch optional, helps the breadcrumbs stick better during grilling, or tapioca starch
Breadcrumb coating:
- 3/4 cup breadcrumbs , use gluten-free crumbs to make gf
- 1/4 tsp salt
- 1/4 to 1/2 tsp cayenne pepper
- 1 tbsp nutritional yeast optional
Instructions
- Slice the slab into 6 to 8 rectangles. Press the tofu for half an hour between kitchen towels and under a heavy weight to remove excess moisture. or use Tofu press (before or after slicing).
- Mix the marinade ingredients. (Add 1/2 tsp cornstarch to the marinade for extra binding). Dip the tofu in the marinade and coat all sides to make an even coating that is not too thick or too thin. Place the tofu strips in a container with a lid.
- Refrigerate for atleast half an hour or longer.
- Mix everything under breadcrumb coating. If the breadcrumbs are too large, pulse them a few times in a blender and use.
- Place each tofu strip in the breadcrumb mixture. Flip to coat all sides
- Heat a grill pan over medium high heat on the stove. Brush oil on the pan and place the breaded tofu on the pan. Cook 7 to 9 minutes each side or until brown strips appear.
- Serve with sauces of choice like vegan ranch or a dash of lemon, or slice and to salads, bowls, wraps, sandwiches, etc. Pictured with Butternut Squash Pilaf.
Notes
- Press tofu thoroughly to remove excess moisture before marinating for best texture.
- Adding 1/2 teaspoon cornstarch to the marinade improves breadcrumb adhesion.
- For baking, cook at 425°F for 30 minutes, flipping halfway, until crispy.
- Grilling the baked tofu afterward can add grill marks and flavor.
- To create a stickier marinade, mix in 2 teaspoons flax seed meal and let sit before coating.
- Use gluten-free breadcrumbs to make the recipe gluten-free, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 545mg | 23% |
| Potassium | 181mg | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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