Crunchy Tofu Tenders

AuthorKathleen GloverCategory, , , DifficultyBeginner

A huge amount of people are moving towards an animal-product-free lifestyle, and while I don't think I can completely cut out meat, I do like to experiment with some new modifications to old favorites. One of my favorite guilty pleasures is chicken tenders, and I was so excited to be able to sub the meat out for tofu and still have them be crunchy. 

The key to getting a super crunchy coating is to make sure your tofu is dry. To do this, drain your tofu from the water it comes in, and press it for at least an hour in a tofu press or weighed down between two cutting boards. Making sure the tofu doesn't have any excess moisture really makes the end product much crispier.

Yields4 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins
Ingredients:
 1 lb extra firm tofu, drained, pressed
 ½ cup almond milk
 ¼ cup almond meal
 ¼ cup whole grain breadcrumbs
 ¼ cup cornmeal
 2 tbsp nutritional yeast
 ½ tsp garlic powder
 ½ tsp chilli powder
 ½ tsp smoked paprika
 salt
Directions:
1

First, take the tofu from packaging and press using a tofu press or a few heavy objects and a dish towel. Drain it for at least 30 minutes but ideally over an hour.

2

Preheat the oven to 425 F.

3

Next, pour the almond milk into a shallow bowl. In another shallow bowl, mix almond meal, cornmeal, breadcrumbs, yeast, garlic and chilli powder, smoked paprika and salt.

4

When the tofu is ready, cut into 10-12 pieces. Using one hand, dip the tofu in almond milk, and the other to dredge into the breadcrumb mixture. Repeat until all of the tofu slices are coated.

5

Arrange them on a parchment paper lined baking sheet, making sure to not crowd the baking sheet. Then, bake for 20 minutes, flip and cook for another 15 minutes. Serve with your favorite dipping sauce.

Ingredients

Ingredients:
 1 lb extra firm tofu, drained, pressed
 ½ cup almond milk
 ¼ cup almond meal
 ¼ cup whole grain breadcrumbs
 ¼ cup cornmeal
 2 tbsp nutritional yeast
 ½ tsp garlic powder
 ½ tsp chilli powder
 ½ tsp smoked paprika
 salt

Directions

Directions:
1

First, take the tofu from packaging and press using a tofu press or a few heavy objects and a dish towel. Drain it for at least 30 minutes but ideally over an hour.

2

Preheat the oven to 425 F.

3

Next, pour the almond milk into a shallow bowl. In another shallow bowl, mix almond meal, cornmeal, breadcrumbs, yeast, garlic and chilli powder, smoked paprika and salt.

4

When the tofu is ready, cut into 10-12 pieces. Using one hand, dip the tofu in almond milk, and the other to dredge into the breadcrumb mixture. Repeat until all of the tofu slices are coated.

5

Arrange them on a parchment paper lined baking sheet, making sure to not crowd the baking sheet. Then, bake for 20 minutes, flip and cook for another 15 minutes. Serve with your favorite dipping sauce.

Crunchy Tofu Tenders

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