Vegan Crispy Panko Tofu

three pieces of crispy tofu stacked on top of each other on parchment

This panko crusted tofu is made with a vegan breading that does not use eggs. You can fry or bake it.

Course Dinner, Main Course

Cuisine American, Asian

Prep Time 40

Cook Time 40

Total Time 1 20

Servings pieces

Calories 82kcal

Author Lizzie Streit, MS, RDN

Ingredients

14 ounces extra firm tofu
2 tablespoons reduced sodium soy sauce
½ cup panko breadcrumbs
¼ cup cornstarch can sub all-purpose flour or arrowroot powder
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil only need if frying the tofu

Instructions

Press the tofu to remove excess liquid. Use a tofu press if you have one. If not, place the tofu on a large plate and place another large plate on top of it. Put a stack of books on top to press the tofu in between the plates. Let the tofu sit for at least 20 minutes. Drain the excess liquid.
If baking the tofu, preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the parchment with a small amount of olive oil.
Slice the pressed tofu, along a long edge of the block, into ¼-inch slabs.
Pour the soy sauce into a square baking dish. Place the tofu slabs in the dish, and allow them to marinate for about 10 minutes to absorb the sauce. Flip them over around five minutes.
While the tofu is marinating, prepare the breading mixture. In a shallow bowl or plate with rims, whisk together the panko, cornstarch, garlic and onion powders, salt, and pepper.
Take a marinated tofu slab and press it into the breading bowl. Flip it over to coat both sides. Transfer the slab to the lined baking sheet (if baking) or a clean plate. Repeat with the rest of the tofu.
BAKING: Place the baking sheet with the breaded tofu on the middle rack of the oven. Bake for 18 to 20 minutes, flip, and continue baking for another 18 to 20 minutes until the tofu is golden brown and crispy.
FRYING: Warm the olive oil in a large skillet over medium heat. Add the breaded tofu slabs to the skillet. Cook for about 3 to 4 minutes on each side until golden brown and crispy. You may need to fry a couple batches if you can't fit them all in one skillet.
Serve the tofu as desired (see post for ideas). Enjoy!
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Notes

Store leftover panko tofu in an airtight container for up to five days in the fridge. Reheat in the oven for up to 15 minutes at 350 degrees F or in a skillet over medium-low heat for a few minutes on each side until warmed through.
Serve as a vegan entree drizzled with a sauce or salsa, dunked into a dipping sauce, on a salad, in a sandwich, or with a stir-fry.
One serving is about three to four pieces.

Nutrition