Name: Crispy Baked Tofu Tenders with Savory Coating Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ⅓ cup (80 mL) soy milk; 1 teaspoon Better than Bouillon “no chicken base” (optional); 1 ¼ teaspoons apple cider vinegar; 16 oz (454g) super-firm tofu, drained; 3 ½ tablespoons (34g) medium-grind or coarse-grind cornmeal; 4 ½ tablespoons (45g) potato starch; 2 tablespoons + 2 teaspoons nutritional yeast; 2 teaspoons organic cane sugar; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Heaping ¼ teaspoon onion powder; Heaping ¼ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional, for a mild kick); Kosher salt (Diamond Crystal) and freshly cracked black pepper; 2 ½ to 3 tablespoons (35 to 42g) avocado oil or other neutral-flavored oil

Ingredients

⅓ cup (80 mL) soy milk

1 teaspoon Better than Bouillon “no chicken base” (optional)

1 ¼ teaspoons apple cider vinegar

16 oz (454g) super-firm tofu, drained

3 ½ tablespoons (34g) medium-grind or coarse-grind cornmeal

4 ½ tablespoons (45g) potato starch

2 tablespoons + 2 teaspoons nutritional yeast

2 teaspoons organic cane sugar

1 teaspoon garlic powder

1 teaspoon dried oregano

Heaping ¼ teaspoon onion powder

Heaping ¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional, for a mild kick)

Kosher salt (Diamond Crystal) and freshly cracked black pepper

2 ½ to 3 tablespoons (35 to 42g) avocado oil (or other neutral-flavored oil)

Instructions

Step 1: If using the Better than Bouillon “no chicken base,” heat the soy milk in a small-medium bowl in the microwave until hot (about 45 seconds). Whisk in the bouillon until dissolved. Cool to room temperature, using the fridge to speed this up if needed. Meanwhile, proceed to steps 3 and 4. When cooled, stir in the apple cider vinegar and set aside to curdle.

Step 2: If not using the bouillon, whisk the soy milk and vinegar together in a bowl and set aside for a few minutes until curdled.

Step 3: Slice the tofu block in half crosswise, then flip each half onto its taller side. Slice downward to make 3 evenly sized planks per half. Cut each plank in half lengthwise into 1-inch thick batons, yielding 12 pieces total. Gently press each with a paper towel to remove excess moisture.

Step 4: In a shallow bowl or pie plate, combine cornmeal, potato starch, nutritional yeast, sugar, garlic powder, oregano, onion powder, smoked paprika, cayenne pepper if using, black pepper, and kosher salt. Whisk thoroughly to remove clumps.

Step 5: Arrange your work station with the cooled milk mixture, cornmeal breading, and a cutting board or large plate. Use one hand for dipping in milk and the other for dredging in the breading to minimize mess.

Step 6: Dip each tofu baton on all sides in the milk mixture, then coat well in the cornmeal breading. Place coated pieces on the plate. Repeat with all batons.

Step 7: If any cornmeal breading remains, dredge the tofu a second time, focusing on any spots that are less coated.

Step 8: Heat a 12-inch frying pan over medium-high heat for a few minutes, then add the oil. Once shimmering, add the tofu in a single layer. Reduce heat to medium and cook for 3 ½ to 4 ½ minutes until the bottoms are golden brown.

Step 9: Flip the tofu and cook for 2 to 3 minutes on the second side until golden brown. Lower the heat as needed to prevent burning; light charring is acceptable. Cook briefly—about 1 minute or less—on each thinner side to brown evenly.

Step 10: Transfer cooked tofu to a wire rack and let cool for 5 minutes. Serve plain or with your favorite dip.

Tips & Variations

For extra crispiness, double-dredge the tofu pieces by dipping them in the milk mixture and breading twice.

Substitute avocado oil with sunflower or canola oil if preferred for a neutral flavor and high smoke point.

Experiment with spices by adding smoked chili powder or cumin for a different flavor profile.

Use gluten-free cornmeal and potato starch to keep the recipe grain and gluten-free.

Storage

Store leftover tofu tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet rather than a microwave to maintain crispness. For longer storage, freeze cooked tenders on a baking sheet, then transfer to a freezer bag for up to 1 month; reheat directly from frozen in a hot oven.

FAQs

Can I use regular milk instead of soy milk?

Yes, you can substitute soy milk with any plant-based milk or regular dairy milk, but soy milk works best for flavor and binding in this recipe.

What if I can’t find super-firm tofu?

If super-firm tofu isn’t available, press firm tofu for at least 30 minutes to remove excess water. This helps the tofu hold its shape and crisp up well during cooking.