Crispy Tofu Tenders

These Crispy Tofu Tenders are toasted with a flavorful batter and coated with a crispy layer of crumbs that guarantees a crunchy bite every single time.

Vegan | Gluten-free

Tofu is probably one of the most common vegan-friendly protein sources out there. Some people would describe it as bland, tasteless, and even bad for you (which is not true at all). To be honest, I haven’t always been a fan of tofu, but I can’t deny the fact that when done right, tofu can make for an amazing vegan meal. 

For making these tofu sticks, use either firm or extra-firm tofu, both of those really work well for this recipe. The only tricky part about this recipe is the pressing part. In order for the batter to stick properly, most of the water from the tofu has to be pressed out for about 30 minutes. To avoid this process, I often use already pressed tofu that some local health food stores carry. 

Once the tofu is breaded, you can either bake them or air-fry until they’re nice and crispy. Pair these tenders with some fries, sauteed veggies,  have them with some salad, or even on their own with a dipping sauce. 

Notes:

• You can cut the tofu into any shape you like: try making tofu nuggets by cutting it up into bite-size pieces
• Leftovers? These don’t hold well in the fridge for more than a day. Make sure to store in an airtight container.
• You can make these ahead of time and freeze them after cooking. To serve simply bake until heated through; cooking time may vary. 
• Variations: add curry powder to the batter or coat in bbq sauce halfway through cooking. 
• You can use regular flour, but the recipe won’t be gluten-free. Also, vegan and gluten-free breadcrumbs are tricky to find.

Pin Print

Crispy Tofu Tenders

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 40 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 block of extra firm tofu
• 1 cup chickpea flour
• ¾  cup unsweetened plant-based milk
• Seasonings to taste: salt, pepper, paprika, onion powder, garlic powder, dried parsley
• Breadcrumbs, panko + gluten-free or regular gluten-free
• Optional: 2 tbsp nutritional yeast

Procedure

1. Preheat oven to 400F, and prepare a baking tray with parchment paper.
2. Skip this part if your tofu is already pressed. Press tofu: pat it dry and place it in between two layers of paper towels. Place a small cutting board and a weight (such as books or cans) on top of the tofu. Let the tofu sit for 30 minutes, replacing the paper towels when they become saturated.
3. Meanwhile, add to a mixing bowl the chickpea flour, salt, pepper, paprika, onion powder, garlic powder, and dried parsley. Whisk in the plant-based milk slowly, until you have a pancake batter consistency.
4. In a shallow plate, mix together the breadcrumbs, nutritional yeast, and lightly season with salt & pepper. Set aside.
5. Slice the tofu into ½ -inch strips. You should get 12 to 14 sticks, depending on exactly how you slice them.
6. Baking: With one hand dip the tofu strip into the batter (let excess runoff) and then into the breadcrumb mixture. Coat all sides entirely and then place on a baking sheet. Repeat with the rest. Bake for 15-20 minutes on one side, then flip the tofu and then bake for another 10-15 minutes until golden & crispy
7. Air-fry: With one hand dip the tofu strip into the batter (let excess runoff) and then into the breadcrumb mixture. Coat all sides entirely and then place on the air-fryer rack. Repeat with the rest. Cook to 400F for 15 minutes, or until golden & crispy.
8. Serve with your favorite dipping sauce, I’m using a vegan mayo-ketchup sauce, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. This helps keep the recipes coming!