Crispy Herby Baked Tofu
Crispy Herby Baked Tofu
Ingredients
For the Tofu
- 1 block extra-firm tofu, 14 to 16 ounces, pressed for at least 30 minutes
- 1/4 cup soy sauce, or tamari
- 2 tablespoons lemon juice, freshly squeezed
For the Vegan Buttermilk
- 1 cup unsweetened plant-based milk, such as soy or almond milk
- 1 tablespoon white vinegar, or additional lemon juice
For the Breading
- 1/2 cup cornstarch
- 1 1/2 cups panko breadcrumbs
- 1/4 cup nutritional yeast
- 1 tablespoon lemon zest, freshly grated
- 1 teaspoon salt
- 1 teaspoon paprika, or chili powder
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried thyme
For Baking and Serving
- 2 tablespoons avocado oil
- cooking spray, as needed
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups brown gravy, warmed, store-bought or homemade
Instructions
- 1
If not already done, press the extra-firm tofu for at least 30 minutes to remove excess water. You can do this by wrapping it in paper towels or a clean kitchen towel, placing it on a plate, and weighing it down with something heavy (like a cast iron skillet or cans).
- 2
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and lightly grease it with avocado oil or cooking spray. If roasting Brussels sprouts, prepare a second baking sheet in the same manner.
⏱️ 5 min•🌡️ 400
- 3
Once pressed, slice the tofu block into 8 rectangular slabs, about 1/2 inch thick. In a shallow dish, combine the soy sauce (or tamari) and freshly squeezed lemon juice. Dip each tofu slab into the marinade, ensuring both sides are coated. Let marinate for 5-10 minutes while you prepare the coating stations.
⏱️ 10 min
- 4
In a medium bowl, whisk together the unsweetened plant-based milk and white vinegar (or additional lemon juice). Let it sit for 5 minutes to curdle slightly, creating a vegan buttermilk.
⏱️ 5 min
- 5
In a separate shallow dish or bowl, combine the panko breadcrumbs, nutritional yeast, lemon zest, salt, paprika (or chili powder), chopped fresh sage, chopped fresh rosemary, and dried thyme. Mix well to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 6
Set up your breading stations: one bowl with cornstarch, one with the vegan buttermilk, and one with the seasoned panko mixture.
⏱️ 2 min
- 7
Working with one tofu slab at a time, first dredge it thoroughly in the cornstarch, shaking off any excess. Next, dip it into the vegan buttermilk, allowing any excess to drip off. Finally, coat it generously in the seasoned panko breadcrumb mixture, pressing gently to ensure the breading adheres well. Place the breaded tofu slabs on the prepared baking sheet, leaving some space between each piece. Lightly spray the tops of the breaded tofu with cooking spray or a light drizzle of avocado oil for extra crispiness.
⏱️ 10 min
- 8
On the second prepared baking sheet, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them in a single layer.
⏱️ 3 min
- 9
Bake the breaded tofu and Brussels sprouts in the preheated oven for 20-25 minutes, or until the tofu is golden brown and crispy, and the Brussels sprouts are tender-crisp and slightly caramelized. Flip the tofu halfway through baking for even browning.
⏱️ 25 min•🌡️ 400
- 10
While the tofu and sprouts are baking, gently warm the brown gravy on the stovetop or in the microwave according to package directions.
⏱️ 5 min
- 11
Once baked, carefully remove the crispy tofu and roasted Brussels sprouts from the oven. Slice the crispy tofu into strips if desired. Arrange the tofu and Brussels sprouts on serving plates and generously drizzle with the warm brown gravy. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Herby Baked Tofu
Ingredients
For the Tofu
- 1 block extra-firm tofu, 14 to 16 ounces, pressed for at least 30 minutes
- 1/4 cup soy sauce, or tamari
- 2 tablespoons lemon juice, freshly squeezed
For the Vegan Buttermilk
- 1 cup unsweetened plant-based milk, such as soy or almond milk
- 1 tablespoon white vinegar, or additional lemon juice
For the Breading
- 1/2 cup cornstarch
- 1 1/2 cups panko breadcrumbs
- 1/4 cup nutritional yeast
- 1 tablespoon lemon zest, freshly grated
- 1 teaspoon salt
- 1 teaspoon paprika, or chili powder
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried thyme
For Baking and Serving
- 2 tablespoons avocado oil
- cooking spray, as needed
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups brown gravy, warmed, store-bought or homemade
Instructions
- 1
If not already done, press the extra-firm tofu for at least 30 minutes to remove excess water. You can do this by wrapping it in paper towels or a clean kitchen towel, placing it on a plate, and weighing it down with something heavy (like a cast iron skillet or cans).
- 2
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and lightly grease it with avocado oil or cooking spray. If roasting Brussels sprouts, prepare a second baking sheet in the same manner.
⏱️ 5 min•🌡️ 400 - 3
Once pressed, slice the tofu block into 8 rectangular slabs, about 1/2 inch thick. In a shallow dish, combine the soy sauce (or tamari) and freshly squeezed lemon juice. Dip each tofu slab into the marinade, ensuring both sides are coated. Let marinate for 5-10 minutes while you prepare the coating stations.
⏱️ 10 min - 4
In a medium bowl, whisk together the unsweetened plant-based milk and white vinegar (or additional lemon juice). Let it sit for 5 minutes to curdle slightly, creating a vegan buttermilk.
⏱️ 5 min - 5
In a separate shallow dish or bowl, combine the panko breadcrumbs, nutritional yeast, lemon zest, salt, paprika (or chili powder), chopped fresh sage, chopped fresh rosemary, and dried thyme. Mix well to ensure all ingredients are evenly distributed.
⏱️ 5 min - 6
Set up your breading stations: one bowl with cornstarch, one with the vegan buttermilk, and one with the seasoned panko mixture.
⏱️ 2 min - 7
Working with one tofu slab at a time, first dredge it thoroughly in the cornstarch, shaking off any excess. Next, dip it into the vegan buttermilk, allowing any excess to drip off. Finally, coat it generously in the seasoned panko breadcrumb mixture, pressing gently to ensure the breading adheres well. Place the breaded tofu slabs on the prepared baking sheet, leaving some space between each piece. Lightly spray the tops of the breaded tofu with cooking spray or a light drizzle of avocado oil for extra crispiness.
⏱️ 10 min - 8
On the second prepared baking sheet, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them in a single layer.
⏱️ 3 min - 9
Bake the breaded tofu and Brussels sprouts in the preheated oven for 20-25 minutes, or until the tofu is golden brown and crispy, and the Brussels sprouts are tender-crisp and slightly caramelized. Flip the tofu halfway through baking for even browning.
⏱️ 25 min•🌡️ 400 - 10
While the tofu and sprouts are baking, gently warm the brown gravy on the stovetop or in the microwave according to package directions.
⏱️ 5 min - 11
Once baked, carefully remove the crispy tofu and roasted Brussels sprouts from the oven. Slice the crispy tofu into strips if desired. Arrange the tofu and Brussels sprouts on serving plates and generously drizzle with the warm brown gravy. Serve immediately and enjoy!
⏱️ 5 min