Baked Breaded Tofu with Herbs and Spices
Ingredients
- Avocado oil and spray for baking
- 16 oz package super firm tofu or extra firm tofu (press for 15 minutes if extra firm)
- 2 tbsp tamari
- Juice and zest of 1/2 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 (from about 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
Serving suggestions
- Your favorite gravy (such as mushroom gravy)
Preparation
Preheat the oven to 425F and prepare a quarter sheet pan by brushing with 1-2 tbsp of oil to coat the bottom
Cut the tofu block into 3-4 slabs lengthwise
Place the slabs in a resealable freezer bag or airtight container with the tamari and lemon juice, seal and shake gently to coat, then marinate for at least 10 minutes
Set up three shallow bowls, adding cornstarch to the first, milk and vinegar to the second (let sit for 2-3 minutes, add a pinch of salt, and whisk together)
Finely mince the thyme, sage, and rosemary on a cutting board
Add the minced herbs to the third bowl along with breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 tsp of salt
Coat each marinated tofu slab in cornstarch using one hand, dip into the milk mixture, then transfer to the breadcrumb mixture for complete coating
Transfer the breaded tofu to the prepared baking tray and spray the tops with oil to coat
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
Tips
Adjust ingredients to your preference for taste and texture
Serve with gravy for enhanced flavor
