Crispy Baked Tofu
This crispy baked tofu is marinated in tamari, lime, and aromatic spices, then coated in gluten free breadcrumbs and crunchy cornflakes before being baked until golden. The outside is incredibly crispy, while the inside stays tender, flavorful, and pleasantly chewy. An easy, protein rich vegan recipe that's perfect for salads, bowls, sandwiches, or as a main dish.
Equipment
- 1 Knife
Ingredients
- 400 gr Medium- Firm Tofu
Tofu Marinade
- 2 tbsp Tamari Soy Sauce
- 1 tbsp Fresh Lime Juice
- 1 tsp Maple Syrup
- ½ tsp Garlic Powder
- ¼ tsp Ground ginger
- ½ tsp Smoked Paprika
- To taste Black pepper
Coating
- 20 gr Rice Flour
Rice Flour Batter
- 35 g Rice Flour
- 10 g Cornstarch or Potato starch
- 70 ml Cold Water
- ¼ tsp Sweet Paprika
- ¼ tsp Garlic Powder
- 1 Pinch Black Pepper
Crispy Breadcrumb Coating
- 50 g Gluten Free Breadcrumbs
- 35 g Unsweetened gluten free cornflakes Roughly crushed
- 1 tbsp Nutritional Yeast
- ½ tsp Smoked Paprika
- ¼ tsp Garlic Powder
- 1 Pinch Sea Salt if needed
For Baking
- 1 tbsp extra virgin olive oil
Instructions
- Use a block of firm tofu that has been previously frozen and completely thawed in the refrigerator. Gently squeeze out the excess water with your hands. There's no need to press it after freezing.Alternatively, use fresh firm tofu and press it to remove excess moisture.Cut the tofu into two large slices, approximately 1.5 to 2 cm thick.
- In a shallow bowl, combine the tamari, lime juice, maple syrup, garlic powder, ginger, smoked paprika, and black pepper.Add the tofu slices, making sure both sides are coated. Marinate for at least 30 minutes, turning halfway through.Remove the tofu from the marinade and gently pat away any excess liquid.
- Place 20 g of rice flour on a shallow plate.Lightly dust both sides of each tofu slice, shaking off any excess flour.
- In a bowl, combine 35 g of rice flour, cornstarch, sweet paprika, garlic powder, and black pepper.Gradually add the cold water, stirring until smooth. The batter should be thick enough to coat the tofu without immediately dripping off.Dip each tofu slice into the batter, coating both sides and edges.
- In a separate shallow plate, combine the gluten free breadcrumbs, crushed cornflakes, nutritional yeast, smoked paprika, garlic powder, and salt, if needed.Transfer each battered tofu slice into the mixture, pressing gently to ensure the coating sticks to all sides.Let the breaded tofu rest for 5 to 10 minutes.
- Preheat the oven to 210°C (410°F), using the conventional setting. Line a baking tray with parchment paper and lightly brush it with some of the olive oil.Arrange the tofu slices on the tray and brush or spray the tops with the remaining oil.Bake for approximately 28 to 35 minutes, carefully flipping halfway through, until both sides are golden and crispy.
- Remove the tofu from the oven and let it rest for a couple of minutes. Serve immediately with fresh vegetables, a salad, or your favorite plant based dipping sauce.
Keep an eye on the coating during the final minutes to prevent the cornflakes from becoming too dark.
Notes
Freezing the tofu: Freezing firm tofu before using it creates a more porous, sponge like texture that absorbs marinades beautifully. Freeze the block until completely solid, then thaw it fully in the refrigerator. Once thawed, simply squeeze out the excess water. No additional pressing is necessary.
Using fresh tofu: If you prefer not to freeze your tofu, press it thoroughly before marinating. The final texture will be slightly denser.
For the crispiest coating: Use roughly crushed cornflakes rather than finely ground cereal. Their irregular pieces help create a wonderfully crunchy crust.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a preheated oven at 190°C (375°F) until hot throughout and crispy again. Avoid microwaving if you want to preserve the crunchy coating.
Nutrition
Serving: 230gCalories: 562kcalCarbohydrates: 73gProtein: 26gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 1186mgPotassium: 231mgFiber: 5gSugar: 3gVitamin A: 671IUVitamin C: 2mgCalcium: 266mgIron: 4mg