Crispy Baked Tofu
Could you eat a whole pound of tofu in one day?
I can!
Well, I almost did. When it comes to Crispy Baked Tofu, I actually have to stop myself from pigging out on it. The story is - I have a few when they first come out of the oven, because they’re so nice and crispy. Yum. Later on, I need a snack and have a few more. Yum again. Over half is gone already, I could have some more for dinner but probably best to save the rest for tomorrow. Future yum. See? I could if I really wanted to, eat a whole pound of tofu in one day.
Crispy Baked Tofu
Makes 10 to 12 slices
1 pound firm or extra firm tofu, drained and water pressed out
1 cup panko breadcrumbs
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
Olive oil
Preheat the oven to 350 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs, nutritional yeast, onion powder, garlic powder and salt, mix well.
Brush a baking sheet with olive oil. Take one tofu slice and brush the sides and edges with olive oil, place in the breadcrumbs and coat well. Then place onto the baking sheet. Repeat until all the slices are coated.
Bake tofu slices for about 20 - 30 minutes until light golden brown and crispy, turning them over halfway through. Serve with your dipping sauce of choice - ketchup, bbq sauce, or ranch dressing.
This is wonderful and healthy, i never thought of that, thanks for sharing.
Glad you liked it - an added bonus is that it makes less of a mess than frying too.
I’m one of the ones who cannot say no to tofu. especially not when crispy. ow, the stomach!
Thanks Celine! At least baked tofu is a little more healthy for those who can’t say no. :-)
This looks really good, I will have to give it a try!
This looks great, but panko breadcrumbs are made with partially hydrogenated oils…ruins the health benefits. I don’t fret overmuch about every ingredient but partially hydrogenated oils seem to be about the worst…anybody know a good panko substitute?