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Crispy Baked Tofu Tenders with Savory Coating Recipe

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★★★★★

4.6 from 80 reviews

These Crispy Tofu Tenders are a delicious and healthy plant-based snack or meal option, featuring super-firm tofu coated in a flavorful cornmeal and nutritional yeast breading. Pan-fried to golden perfection, they deliver a satisfying crunch with a tender interior, perfect for dipping or adding to salads and sandwiches.

Ingredients

Scale

Liquid Mixture

  • ⅓ cup (80 mL) soy milk
  • 1 teaspoon Better than Bouillon “no chicken base” (optional)
  • 1 ¼ teaspoons apple cider vinegar

Tofu

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

Breading Mix

  • 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

Cooking Oil

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

Instructions

  1. Prepare Milk Mixture: If using Better than Bouillon, heat soy milk in microwave until hot (~45 seconds), dissolve the bouillon paste in it, then cool to room temperature in the fridge. Once cooled, stir in apple cider vinegar and allow to curdle. If not using bouillon, simply whisk soy milk and vinegar and set aside until curdled.
  2. Slice Tofu: Slice the tofu block in half crosswise, stand each half on its taller side, then slice each into 3 evenly sized planks. Halve each plank lengthwise into 1-inch thick batons to yield 12 pieces total. Gently press each baton with paper towels to remove excess moisture.
  3. Mix Breading: In a shallow bowl, whisk together cornmeal, potato starch, nutritional yeast, cane sugar, garlic powder, oregano, onion powder, smoked paprika, cayenne (if using), black pepper, and kosher salt. Whisk thoroughly to remove potato starch clumps.
  4. Set Up Dredging Station: Arrange the cooled milk mixture, breading mix, and a plate for coated tofu pieces to minimize mess. Reserve one hand to dip in milk, the other for breading.
  5. Bread the Tofu: Dip each tofu piece fully in the soy milk mixture using one hand, then coat all sides in the breading mixture with the other hand. Place on plate and repeat for all pieces. If any spots are missed or if breading is leftover, dredge coated pieces again on uncovered areas.
  6. Heat Oil: Warm a 12-inch frying pan over medium-high heat for several minutes, then add avocado oil and let it shimmer.
  7. Fry Tofu: Place the tofu slabs in a single layer and reduce heat to medium. Cook for 3½ to 4½ minutes until bottoms are golden brown.
  8. Flip and Continue Cooking: Turn tofu pieces over and cook for 2 to 3 minutes until golden brown, adjusting heat to prevent burning. Cook the thinner edges for about 1 minute or less each side until browned.
  9. Cool and Serve: Transfer the tenders to a wire rack and cool for 5 minutes before serving. Enjoy plain or with your favorite dip.

Notes

  • Use potato starch for a crispier coating rather than cornstarch.
  • Pressing the tofu helps remove excess moisture to ensure a crisp crust.
  • The Better than Bouillon “no chicken base” adds savory depth but is optional and can be omitted for a vegan-friendly option.
  • Cayenne pepper is optional and can be adjusted to taste for mild heat.
  • Avocado oil is recommended for its neutral flavor and high smoke point but other neutral oils like canola or vegetable oil work well.
  • Keeping one hand for wet and another for dry ingredients helps reduce mess when breading.

Keywords: crispy tofu tenders, vegan tofu recipe, fried tofu, tofu snack, plant-based appetizer, crispy tofu, nutritional yeast tofu

Find it online: https://foodbylina.com/crispy-baked-tofu-tenders-with-savory-coating-recipe/