Crispy, crunchy panko crusted tofu is a delicious protein-packed dish. This vegan tofu recipe is a great start to a balanced dinner. With only 10 minutes of prep!
This panko crusted tofu reminds me of a vegan version of breaded chicken that you'd get in a chicken sandwich at Chick-fil-A.
There's a lovely panko breadcrumb coating that's crispy and crunchy. The breadcrumbs surround a tender block of tofu that's packed with protein!
So you really could serve this panko crusted tofu like a chicken sandwich.
But I really love this tofu by itself! It is a great protein option for dinner, and it's a switch up of flavors and textures from something like smoky tofu (which is a go-to of mine).
So catch me enjoying this tofu all by itself. I've listed some serving suggestions below for those looking for ideas.
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2. In a shallow bowl, mix the flax egg. Let sit 5 minutes.
Step 3. Cut the tofu into 4 rectangles by slicing the block in half across the middle and then cutting each rectangle in half height-wise.
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Step 4. In a second shallow bowl or baking dish mix the breadcrumbs, nutritional yeast, salt, and pepper.
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Step 5. Coat each piece of tofu in the flax egg and then the breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
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Step 6. Arrange on the prepared baking sheet and bake for 40 minutes, flipping halfway through.
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This panko crusted tofu is a great start to a nutrient dense meal.
I served this tofu with some rice and a quick salad, but there are so many possibilities:
I prefer this recipe with tofu that hasn't been pressed - it has a lighter texture that compliments the heavier texture of the breadcrumbs.
You definitely can press the tofu if you want. Or you can use a super firm tofu that doesn't require any pressing.
To avoid making a complete mess, use the wet-hand dry-hand method when coating your tofu. Use one hand to pick up the uncoated tofu and dip it in the flax egg mixture. Transfer it to the breadcrumb mixture then use the other hand to coat in breadcrumbs. Keeping one hand dry and the other wet.
Store this tofu in the refrigerator in an air-tight container. It will last for 5-7 days.
For the crispiest results when reheating, place back in the oven at 350°F or an air fryer at 300°F and heat for a few minutes until warm. Otherwise, just microwave!
Thank you God for this tofu. Thank you for protein rich recipes that fuel our bodies. Amen.
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Crispy, crunchy panko crusted tofu is a delicious protein-packed dish. This vegan tofu recipe is a great start to a balanced dinner. With only 10 minutes of prep!
To make this tofu in the air fryer follow the preparation instructions as written. Air fry at 375°F for 15-18 minutes.
**This recipe is enough for a generous coating of egg mixture and breadcrumbs. You may be able to make another 1/2 block of tofu with these quantities.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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