Crispy Herbed Tofu
These crispy herbed tofu cutlets offer all the savory flavor with a satisfying crunch. A protein packed main perfect for any holiday table.
Why You’ll Love This Crispy Herbed Tofu
- An easy main event. A great plant-based protein coated in all the holiday seasonings making it a great addition to any holiday table.
- Protein Packed. While I love a good cauliflower steak or roasted mushrooms, they don’t offer a great amount of protein on their own. Including a protein-rich main like this offers at least 20 grams of protein on it’s own, which will leave you more satisfied and full.
- Baked not fried. This is designed to be a more heart healthy alternative to pan-fried cutlets. Baking it will still provide that crispy exterior, so you don’t feel like you are missing out.
Key Ingredients and Substitutions
- Tofu: I used super firm tofu to help save time. Extra firm tofu works really well here too. However, if using extra firm tofu, I would make sure to press the tofu for at least 15 minutes before using.
- Tamari: In this recipe, tamari can be swapped for soy sauce or coconut aminos.
- Lemon: Fresh lemon is preferred. Alternatively, you can use 1 tbsp of white wine vinegar to marinate the tofu with if desired.
- Breadcrumbs: I used panko breadcrumbs for the most crispy texture, but you can also use a different breadcrumb as desired. Do note that you should aim to use a variety that is not overly seasoned or you will want to change the amount of spices listed in the recipe.
- Nutritional Yeast: This helps add a lot of savory flavor to the crumb mixture. If you don’t have nutritional yeast available, you can always use more breadcrumbs and add extra spices to help season your breading.
- Herbs: I used a mixture of sage, thyme, and rosemary. Feel free to use more or less of any herb here based on your preference.
- Milk: I used soy milk, but you can also use almond milk. Do note that any milk used should always be a plain and unsweetened regardless of type and I would personally not recommend oat milk as it naturally tastes sweeter and may clash with the flavors in this dish.
- Vinegar: I used apple cider vinegar, but you can also use white wine vinegar.
- Seasoning: I used garlic powder, paprika, and salt to season the breadcrumbs. Feel free to add more spices based on your preference.
- Cornstarch: You can also use all-purpose flour if desired.
How to Make Crispy Herbed Tofu
Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 tbsp of oil to coat the bottom of the pan then set aside.
Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes.
Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together.
Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 tsp of salt.
Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.
Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.
Slice and serve the tofu as desired and enjoy.
Expert Tips
- Do a few tasks ahead of the week to save time. Marinate the tofu and prep the breadcrumb mixture in separate resealable bags a day or two prior to making this dish. This will eliminate some preptime and steps the day you plant to make this.
- Save time and use super firm tofu. Super firm tofu is different than extra firm tofu in that it is already pressed. You can oftentimes find vacuum packed, pre-pressed tofu like this in the same section they sell regular watery tubs of tofu.
- Bake it or shallow fry. I personally like to bake it, but if you’d like to shallow fry the recipe for a really amazing crunchy texture follow the following instructions. Add enough avocado oil to a high-sided saute pan so that it comes up 3/4 of an inch up the side of the pan. Heat the oil over medium heat and when hot add the breaded tofu. Cook the tofu for 3-4 minutes on each side or until golden in color. Then transfer to a paper towel lined plate to drain.
- Make it more flavorful. Pair this breaded tofu with a flavorful gravy to pour over when serving.
Frequently Asked Questions
If you are okay with using gluten-free breadcrumbs then this can be made using that. I have worked with gluten-free breadcrumbs and if you decide to use a gluten-free alternatives, do take note of the crumb size. For example, I’ve tried swapping with Kikkoman gluten-free panko, and the crumbs are very large. To fix it, I just placed it in a food processor to make the crumbs smaller. So please use your best judgement. If you’d like a gluten-free cutlet, I do have one already tested here.
That is totally up to you! Freezing tofu changes the texture of the tofu and may help to make it easier to marinate your tofu. The only issue is that it will mean you have to remember to freeze it and thaw it before using, so do make sure that you plan time to do this. The recipe honestly is fine if you decide not to freeze it.
This recipe is best eaten freshly made. You can store leftovers in the fridge for up to 4 days, but do note that the tofu will lose it’s crispy texture when refrigerated. To reheat, place the tofu in an air fryer at 350F for 4-5 minutes or until the outside feels crisper. You can also reheat in a toaster oven or conventional oven at 350F for 5-8 minutes.
Make It Balanced
This is a great high-protein main that can be paired with a lot of different sides. Consider enjoying this with any of the following to make it a meal:
- Starches: I love to serve this with things like Garlic Mashed Potatoes, Garlic Sage Toasted Quinoa Salad, or Moro.
- Vegetables: You can serve this with some roasted vegetables like Brussels sprouts or Shredded Cauliflower and Squash Salad with Apple Butter Tahini Dressing.
More Plant Protein Packed Mains to Try
- Brown Sugar Glazed Tofu
- Herby Lentil Mushroom Stuffed Honeynut Squash
- Soy Glazed Tofu Nuggets with Whipped Sage Butternut Squash
- Herby Roasted Chickpea Vegetable Wellington
- Roasted Lentils and Carrots with Marinated Onions
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.
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Crispy Herbed Tofu
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These crispy herbed tofu cutlets offer all the savory flavor with a satisfying crunch. A protein packed main perfect for any holiday table.
Ingredients
- Avocado oil and spray for baking
- 1, 16 oz package super firm tofu or extra firm tofu (if using extra firm press for 15 minutes before using)
- 2 tbsp tamari
- Juice and zest 1/2 a lemon
- 1/3 cup cornstarch or all-purpose flour
- 1/2 cup soy or almond milk
- 1 tsp apple cider vinegar
- 1 tsp fresh thyme leaves (about thyme 5 sprigs)
- 6 sage leaves
- 2 inch sprig of rosemary
- 1/2 cup panko breadcrumbs
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp kosher salt and more to taste
For serving: your favorite gravy
Instructions
- Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 tbsp of oil to coat the bottom of the pan then set aside.
- Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes.
- Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together.
- Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 tsp of salt.
- Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.
- Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.
- Slice and serve the tofu as desired and enjoy.
Notes
Do a few tasks ahead of the week to save time. Marinate the tofu and prep the breadcrumb mixture in separate resealable bags a day or two prior to making this dish. This will eliminate some preptime and steps the day you plant to make this.
Save time and use super firm tofu. Super firm tofu is different than extra firm tofu in that it is already pressed. You can oftentimes find vacuum packed, pre-pressed tofu like this in the same section they sell regular watery tubs of tofu.
Feel free to shallow fry. I personally like to bake it, but if you’d like to shallow fry the recipe for a really amazing crunchy texture follow the following instructions. Add enough avocado oil to a high-sided saute pan so that it comes up 3/4 of an inch up the side of the pan. Heat the oil over medium heat and when hot add the breaded tofu. Cook the tofu for 3-4 minutes on each side or until golden in color. Then transfer to a paper towel lined plate to drain.
Make it more flavorful. Pair this breaded tofu with a flavorful gravy to pour over when serving.
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