Sesame Crusted Tofu
This baked sesame crusted tofu layers in flavor through the marinade, batter and breading. Extra crispy, packed with protein and flavor.
I’m a tofu girl, and a lot of my love for tofu stems from not just the incredible nutrition it provides, but also all the ways you can prepare it. Whether you are using traditional recipes or using newer techniques to prepare it, I just love seeing all the ways you can make tofu delicious. So, let’s go a crispy route using a delicious sesame coating.
Why You’ll Love This Sesame Crusted Tofu
- Layers of flavor. We want flavor in more than just the outside crust, we want to also get that flavor on the inside too. So marinating the tofu, adding it to a flavorful batter and giving it a tasty coating are all a must!
- Budget friendly ingredients. Tofu is an incredibly versatile ingredient and a budget friendly one as well. This makes it a great option if you are looking for takeout inspired food without the excess cost.
- High in plant-protein. Tofu is a great option to include in meals when looking to increase protein on a plant-based diet. The tofu on its own when prepared provides 20g of protein and can be paired with other foods to increase the protein significantly as well!
Key Ingredients and Substitutions
- Tofu: I recommend using extra firm tofu. If you want to skip pressing the tofu, you can use a super firm or high protein tofu that generally comes in vacuum sealed packaging.
- Sesame Seeds: I used a mix of white and black sesame seeds. You can use all white sesame seeds if you prefer!
- Panko Bread Crumbs: This will help get you a nice crispy crust. If you wish to make it gluten-free, use gluten-free panko bread crumbs instead.
- Flour: This can be replaced with cornstarch or arrowroot flour if you are gluten-free.
- Flaxseeds: Make sure they are ground before using as this will act like our egg replacement in this recipe to bind the coating to the tofu. Bonus, you get the omega-3 benefits along with it as well.
- Nutritional Yeast: Is used to help add more umami flavor to the breading. If you don’t have it available, replace with an equal amount of bread crumbs.
- Lime: Use fresh as you will need the zest and juice.
- Condiments: Between the tofu preparation, slaw and sauce, you will need tamari (use gluten-free if needed), hoisin sauce (use gluten-free if needed), rice wine vinegar, sesame oil and maple syrup.
- Brussels Sprouts: Feel free to use pre-shredded brussels sprouts in a bag or swap with your favorite bagged shredded coleslaw.
How to Make Sesame Crusted Tofu
Preheat the oven to 425F and drizzle the oil onto a baking tray. To one shallow dish add all the breading ingredients and whisk to combine. To a separate shallow dish, add the flour and flaxseed then whisk together to combine. Pour the milk and soy sauce into the flour and whisk together until smooth.
Slice the block of tofu in half, then cut each half length wise into 3 equal slabs. Place the 6 slabs of tofu in a separate shallow dish then drizzle the tamari and lemon juice overtop. Turn and flip the tofu to make sure it is evenly coated then marinade for 10 minutes, flipping the slabs halfway.
Take the tofu and dip it into the batter to coat on all sides. Shake off excess batter then transfer to the dry breading, making sure it is coated in the breading on all sides. To make this process easier and less messy, use one dedicated hand for dipping the tofu in the batter, and one dry hand to help coat it in the breading.
Transfer the breaded tofu to the tray to touch the oil, then flip onto the opposite side so both sides are properly coated. Place the tofu in the oven to bake for 15 minutes, flip and bake for an additional 10-15 minutes or until golden.
While the tofu bakes, prepare the slaw and sauce. Add the shredded brussels sprouts to a bowl with the sesame oil, lime zest, lime juice and a pinch of salt and pepper. Massage the ingredients into the brussels sprouts until the brussels sprouts have softened. In a separate small bowl, whisk together the hoisin sauce, maple syrup, vinegar and seasonings until smooth.
To assemble, slice the tofu and place over the slaw with some cooked rice on the side. Drizzle the tofu with the sauce then enjoy.
Expert Tips
- Press or freeze your tofu. Using either of these methods will help remove excess water, which will help get more flavor into the tofu. You will want to press the tofu, using either of these methods for 15 minutes. Use a tofu press or cut the tofu into slabs, place on a paper towel lined baking tray, cover with more paper towels then rest a cutting board along with a heavy book over top. You can see additional pressing and freezing notes in my tofu prep guide.
- Allow the batter to thicken for 5 minutes. Once mixed together, the batter will feel loose. Allowing the batter to sit will allow the ground flaxseed to soak up the liquid and thicken appropriately.
- For more protein, add some edamame. If making a bowl, add the edamame over some steamed rice, top with the slaw then the tofu. You can also replace the steamed rice with higher protein options like quinoa or farro.
Frequently Asked Questions
A tofu press is great for anyone that prepares tofu regularly and wants a quick, clean and easy way to remove excess water. If you use tofu occasionally, the purchase may seem like a waste. If this is the case, you can always use DIY methods for pressing your tofu. Typically the idea involves creating your own press that can help remove excess water, and typically just involves using extra clean towels and a heavy object like a book. For a full break down of ideas to help remove excess water, please see this guide with visuals.
The tofu can be stored in an airtight container in the fridge for up to 3 days. However, do note that the tofu will lose its crispiness in the fridge. To reheat, place in a toaster oven or air fryer to help re-crisp the tofu before enjoying.
You just need to adjust for 3 ingredients in the main tofu recipe. Swap the panko breadcrumbs for gluten-free panko breadcrumbs (if the gluten-free variety has very large crumbs, I like to give them a quick blitz in a food processor to make them smaller in consistency). You’ll also want to swap the flour for some cornstarch and make sure you are using a gluten-free soy sauce option like wheat-free tamari or coconut aminos. If making the optional sauce, just make sure to use a gluten-free hoisin sauce.
How to Serve
Once prepared, this tofu can be used in various ways. Use it as a way to add some extra protein to a dish you already love. Here are some ideas:
- Sandwich: Use as a sandwich filling along with slaw and your favorite condiments.
- Rice Bowl: Slice it up and top over your favorite grains and vegetables to create a delicious nourish bowl. Try it with rice, quinoa, farro or millet.
- Noodle Bowl: Make a saucy noodle dish like these Gochujang Noodles and top with the sliced tofu on top.
- Salad: This tofu is perfect to cube up and throw into your favorite salad for extra crunch and flavor. Try it in this Kale Crunch Salad.
More Tofu Recipes to Try
- Sticky Harissa Tofu Taco
- Chipotle Lime Tofu Burgers
- Marinated Tofu Veggie Wrap
- Maple Hoisin Shredded Tofu Wraps
- Shredded Tofu Noodle Soup
Sesame Crusted Tofu
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This baked sesame crusted tofu layers in flavor through the marinade, batter and breading. Extra crispy, packed with protein and flavor.
Ingredients
- 1–2 tbsp avocado oil
Breading
- 1/3 cup black and white sesame seeds
- 1/3 cup panko bread crumbs
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- Zest of 1 lime
Batter
- 1/3 cup all-purpose or wheat flour
- 2 tbsp ground flaxseed
- 1/2 cup unsweetened almond or soy milk
- 1 tbsp tamari
Tofu
- 1, 16 oz block extra firm tofu, pressed for 15 minutes and drained
- 2 tbsp tamari
- Juice of 1 lime
Brussels Slaw, Optional
- 2 cups shredded brussels sprouts
- 2 tsp toasted sesame oil
- Juice and zest of 1 lime
Sauce, Optional
- 2 tsp tamari
- 1 tbsp hoisin sauce
- 1 tbsp maple syrup
- 2 tsp rice wine vinegar
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
Instructions
- Preheat the oven to 425F and drizzle the oil onto a baking tray. To one shallow dish add all the breading ingredients and whisk to combine. To a separate shallow dish, add the flour and flaxseed then whisk together to combine. Pour the milk and soy sauce into the flour and whisk together until smooth.
- Slice the block of tofu in half, then cut each half length wise into 3 equal slabs. Place the 6 slabs of tofu in a separate shallow dish then drizzle the tamari and lemon juice overtop. Turn and flip the tofu to make sure it is evenly coated then marinade for 10 minutes, flipping the slabs halfway.
- Take the tofu and dip it into the batter to coat on all sides. Shake off excess batter then transfer to the dry breading, making sure it is coated in the breading on all sides. To make this process easier and less messy, use one dedicated hand for dipping the tofu in the batter, and one dry hand to help coat it in the breading.
- Transfer the breaded tofu to the tray to touch the oil, then flip onto the opposite side so both sides are properly coated. Place the tofu in the oven to bake for 15 minutes, flip and bake for an additional 10-15 minutes or until golden.
- While the tofu bakes, prepare the slaw and sauce. Add the shredded brussels sprouts to a bowl with the sesame oil, lime zest, lime juice and a pinch of salt and pepper. Massage the ingredients into the brussels sprouts until the brussels sprouts have softened. In a separate small bowl, whisk together the hoisin sauce, maple syrup, vinegar and seasonings until smooth.
- To assemble, slice the tofu and place over the slaw with some cooked rice on the side. Drizzle the tofu with the sauce then enjoy.
Notes
Press or freeze your tofu. Using either of these methods will help remove excess water, which will help get more flavor into the tofu. You will want to press the tofu, using either of these methods for 15 minutes. Use a tofu press or cut the tofu into slabs, place on a paper towel lined baking tray, cover with more paper towels then rest a cutting board along with a heavy book over top. You can see additional pressing and freezing notes in my tofu prep guide.
Allow the batter to thicken for 5 minutes. Once mixed together, the batter will feel loose. Allowing the batter to sit will allow the ground flaxseed to soak up the liquid and thicken appropriately.
For more protein, add some edamame. If making a bowl, add the edamame over some steamed rice, top with the slaw then the tofu. You can also replace the steamed rice with higher protein options like quinoa or farro.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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Made this tonight exactly as written, it is soooooo good!! My husband couldn’t stop talking about how delicious it was, we will definitely be adding this to our regular rotation!
So grateful! Thank you so much for trying this Erin. So glad you and your husband enjoyed. 🙂