Description
This Crispy Herbed Tofu recipe offers a deliciously crunchy and flavorful plant-based protein option. With a marination of tamari and lemon juice, and a coating of seasoned panko breadcrumbs mixed with fresh herbs and nutritional yeast, this baked tofu delivers a perfect golden crispiness while remaining tender inside. Ideal for a savory vegan meal, it’s simple to prepare and bakes to perfection in under an hour.
Ingredients
For Marinating
- 1, 16 oz package super firm tofu or extra firm tofu (if using extra firm press for 15 minutes before using)
- 2 tbsp tamari
- Juice and zest of 1/2 a lemon
For Dredging
- 1/3 cup cornstarch or all-purpose flour
- 1/2 cup soy or almond milk
- 1 tsp apple cider vinegar
- Pinch of salt
Herbed Breadcrumb Coating
- 1 tsp fresh thyme leaves (about 5 sprigs)
- 6 sage leaves
- 2 inch sprig of rosemary
- 1/2 cup panko breadcrumbs
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp kosher salt plus more to taste
Other
- Avocado oil and spray for baking
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly brush a quarter sheet pan with 1-2 tablespoons of avocado oil to coat the bottom, then set it aside for baking.
- Marinate Tofu: Slice the tofu block into 3-4 slabs lengthwise. Place these slabs in a resealable freezer bag or airtight container with tamari and lemon juice. Seal and gently shake to ensure all pieces are coated. Allow the tofu to marinate for at least 10 minutes to absorb flavors.
- Prepare Dredging Bowls: Set up three shallow bowls. In the first bowl, place the cornstarch. In the second bowl, combine the soy or almond milk with apple cider vinegar and a pinch of salt. Let this mixture sit for 2-3 minutes to allow curdling, then whisk gently.
- Prepare Herb and Breadcrumb Mixture: On a cutting board, finely mince the fresh thyme, sage, and rosemary. Add these minced herbs to the third bowl along with panko breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 teaspoon kosher salt. Mix well.
- Coat Tofu: Using one hand for wet ingredients and the other for dry, dredge each marinated tofu slab first in cornstarch, tapping off excess. Then dip it in the milk mixture, ensuring it’s fully coated. Finally, transfer the tofu to the herb-breadcrumb bowl and press gently to coat all sides evenly.
- Bake Tofu: Arrange the breaded tofu slabs on the prepared baking tray. Lightly spray the tops with avocado oil spray. Bake in the preheated oven for 15 minutes. After 15 minutes, carefully flip each slab and bake for an additional 5-10 minutes until the tofu is golden and crispy on both sides.
- Serve: Remove the tofu from the oven, slice as desired, and serve immediately. Enjoy this crispy, herbed tofu as a main dish or a protein-packed addition to salads and bowls.
Notes
- Press the tofu for extra firmness by placing it between paper towels and setting a weight on top for 15 minutes before marinating if using extra firm tofu to remove excess moisture.
- Feel free to substitute panko breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-free.
- Adjust the herbs and spices to your taste—adding smoked paprika or chili powder can add a smoky or spicy kick.
- This recipe is vegan and can be paired with a variety of sides such as steamed vegetables, rice, or salads.
- Store leftover baked tofu in an airtight container in the refrigerator for up to 3 days and reheat in the oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American Fusion
