Breaded Crispy Chewy Tofu
This vegan breaded tofu is crispy and chewy, as well as baked, oil-free and packed full of so much flavor and meaty texture. The end result literally has the texture of a chicken nugget.
Servings: 3 servings
Ingredients
- one 10 ounce package extra firm tofu (I love the HODO brand, no pressing!)
- 1/3 cup (75g) coconut aminos
- 1/4 teaspoon garlic powder
COATING
- 3/4 cup 3/4 cup panko panko breadcrumbs (use gluten-free if needed)
- 3 tablespoons (30g) brown rice flour
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (8g) nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon regular American chili powder (not Ancho)
- 1/2 teaspoon paprika
- 1/4 teaspoon coriander
- 1/4 teaspoon thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
FINISHING SAUCE
- 1/4 cup (60g) coconut aminos
- 1 tablespoon (15g) sriracha
- 1/2 tablespoon agave or maple syrup
- I use this scale.
Instructions
- Drain the tofu and press any water out carefully and pat dry really well with paper towels. Tear or slice the tofu into bite size pieces. To a large shallow bowl or 8x8 square pan, add the pieces of tofu.
- To a separate small bowl, add the coconut aminos and garlic powder. Whisk well. Pour this over the tofu and use a spoon to spoon the liquid all over the tofu, coating it multiple times. Ensure every piece is coated very well and each piece is flat sitting in the liquid. This will ensure flavorful tofu.
- Leave the tofu to sit about 20 minutes and prepare the next ingredients while it sits.
- To a medium bowl, combine all of the coating ingredients and whisk very well. Use your hands or a cup to press the panko crumbs into smaller pieces.
- Preheat the oven to 400°F and line a sheet pan (preferably a dark pan) with parchment paper.
- After the tofu has sat, add the tofu, one piece at a time rotating it in the coating multiple times. Do NOT rush this step. You will need to use your hands to press and squeeze the mixture firmly into each piece of the tofu, flipping and coating each piece well, making it stick. This will ensure a crispy coating.
- Place each piece onto the lined pan.
- Bake the first side 20 minutes. Flip and bake another 10 minutes. It should be very golden brown and crispy at this point.
- For the finishing sauce, combine the ingredients under "finishing sauce". Add the baked tofu to a large nonstick pan (including any loose bits) over medium heat. Add the sauce mixture and coat very well and heat through just a few minutes until all the tofu is coated and crisps up a bit more. All the extra little bits of coating will cook and stick to the tofu and give the end result a wonderful chicken nugget chewy texture!
- These are great to serve with any grain or over a salad like chicken nuggets.