Crispy Tofu Chicken Recipe

My family is always on the lookout for healthier and more exciting dinner options, especially during the week when time is short. We are trying to incorporate more plant-based meals into our diet, but sometimes the transition can be met with a little resistance, particularly from my youngest, who is a self-proclaimed “chicken nugget connoisseur.” That’s where this Crispy Tofu Chicken recipe came to the rescue. I stumbled upon it while searching for a baked tofu dish that could mimic the satisfying crunch and flavor of fried chicken, without the guilt. Let me tell you, this recipe is a game-changer! From the first bite, we were all hooked. The tofu, prepared just right, delivers an incredible crispy exterior and a delightfully chewy, almost chicken-like interior. Even my “connoisseur” was fooled, declaring it “better than nuggets!” It’s become a regular in our rotation, and I’m excited to share this recipe with you so you can experience the crispy, flavorful, and healthy delight of baked tofu chicken in your own kitchen.

Crispy Tofu Chicken (Baked, Not Fried)

This Crispy Tofu Chicken recipe is a revelation for anyone seeking a delicious, healthy, and plant-based alternative to traditional fried chicken. By using the magic of baking and a clever coating technique, we achieve an unbelievably crispy exterior and a tender, flavorful interior that will satisfy even the most discerning palates. Forget greasy frying and heavy breading – this recipe is all about maximizing flavor and texture while keeping things light and nutritious. Perfect for weeknight dinners, meal prepping, or impressing vegan and non-vegan guests alike, this baked tofu chicken is set to become your new favorite way to enjoy tofu. Get ready for a crispy, savory, and surprisingly simple culinary adventure!

Ingredients

This recipe is divided into two key components: the marinade, which infuses the tofu with deep flavor, and the crispy coating, which provides that irresistible crunch. Using quality ingredients in both stages is essential for achieving the best possible result.

For the Tofu:

• 1 block (14-16 ounces) Extra-Firm Tofu: Extra-firm tofu is crucial for this recipe. It has less water content than other types, which helps it crisp up beautifully in the oven. Make sure to press your tofu thoroughly to remove excess water (instructions below).
• 2 tablespoons Soy Sauce (or Tamari for Gluten-Free): Soy sauce is the base of our marinade, providing umami and saltiness. Tamari is a great gluten-free alternative. Low sodium soy sauce can be used if you prefer to control the salt level, just adjust seasoning later if needed.

For the Marinade:

• 1 tablespoon Olive Oil: Olive oil helps to tenderize the tofu and adds a subtle richness. You can substitute with avocado oil or another neutral oil.
• 1 tablespoon Lemon Juice: Fresh lemon juice brightens the marinade and adds a touch of acidity that complements the savory flavors.
• 1 tablespoon Nutritional Yeast: Nutritional yeast, often called “nooch,” is a deactivated yeast that provides a cheesy, savory flavor that enhances the “chicken-like” taste of the tofu. It’s also packed with B vitamins.
• 1 teaspoon Garlic Powder: Garlic powder adds a pungent and aromatic depth to the marinade. Freshly minced garlic can be used, about 2 cloves, but garlic powder distributes more evenly in the marinade.
• 1 teaspoon Onion Powder: Onion powder complements the garlic powder, adding another layer of savory flavor.
• 1/2 teaspoon Smoked Paprika: Smoked paprika brings a smoky, slightly sweet flavor that mimics the depth often found in roasted or grilled chicken. Regular paprika can be used if you don’t have smoked, but smoked paprika is highly recommended for the best flavor profile.
• 1/2 teaspoon Dried Thyme: Dried thyme adds a subtle herbaceous note that is classic in chicken dishes and pairs wonderfully with the other spices. Dried oregano or rosemary can also be used.
• 1/4 teaspoon Black Pepper: Freshly ground black pepper enhances all the flavors in the marinade and adds a subtle spice.

For the Crispy Coating:

• 1 cup Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than regular breadcrumbs. This is the key ingredient to achieving that extra crispy coating. Avoid finely ground breadcrumbs, as they won’t provide the same texture.
• 1/2 cup Cornstarch: Cornstarch is essential for creating a light and crispy coating that adheres well to the tofu. It helps to absorb moisture and create a delicate crust.
• 1 teaspoon Paprika: Adds color and a mild sweetness to the coating.
• 1 teaspoon Garlic Powder: Reinforces the garlic flavor in the coating.
• 1/2 teaspoon Onion Powder: Adds another layer of savory flavor to the coating.
• 1/2 teaspoon Salt: Salt is crucial for seasoning the coating and enhancing the overall flavor of the crispy tofu chicken.
• 1/4 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice to the coating.
• 1/4 cup Olive Oil (or other neutral oil): Olive oil is used to lightly coat the breadcrumbs, helping them to brown and crisp up beautifully in the oven.

Instructions

Follow these step-by-step instructions to create perfectly crispy baked tofu chicken every time. Proper preparation and technique are key to achieving that coveted crispy texture.

1. Press the Tofu:

• Remove the tofu from its packaging and drain off any excess water.
• Wrap the tofu block in several layers of paper towels or a clean kitchen towel.
• Place the wrapped tofu on a plate or cutting board.
• Place a heavy object on top of the tofu, such as a cast iron skillet, a stack of books, or cans.
• Press the tofu for at least 30 minutes, or ideally, for 1 hour. This step is crucial for removing excess water, which will allow the tofu to absorb the marinade and become crispy when baked.
• After pressing, you will notice a significant amount of water has been expelled from the tofu. Discard the paper towels and pat the tofu dry with fresh paper towels.

2. Prepare the Marinade:

• In a medium-sized bowl, whisk together the soy sauce (or tamari), olive oil, lemon juice, nutritional yeast, garlic powder, onion powder, smoked paprika, dried thyme, and black pepper.
• Ensure all the spices are well combined and there are no clumps. The marinade should have a slightly thick consistency due to the nutritional yeast.

3. Marinate the Tofu:

• Cut the pressed tofu into bite-sized pieces. You can cut them into cubes, strips, or triangles, depending on your preference. For a more “chicken nugget” shape, cut into roughly 1-inch cubes.
• Place the tofu pieces into the bowl with the marinade.
• Gently toss the tofu to ensure that each piece is evenly coated with the marinade.
• Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to several hours. The longer the tofu marinates, the more flavorful it will become. For best results, marinate for at least 1 hour.

4. Prepare the Crispy Coating:

• While the tofu is marinating, prepare the crispy coating.
• In a shallow dish or plate, combine the panko breadcrumbs, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
• Mix the dry ingredients thoroughly with a fork to ensure they are evenly distributed.
• In a separate small bowl, drizzle the olive oil (or other neutral oil) over the dry breadcrumb mixture.
• Using your hands, mix the oil into the breadcrumbs, rubbing it in until the breadcrumbs are lightly moistened and slightly clumpy. This technique helps the breadcrumbs to crisp up beautifully in the oven. The mixture should resemble damp sand.

5. Coat the Tofu:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
• Take the marinated tofu pieces out of the refrigerator.
• One piece at a time, dredge each tofu piece in the crispy breadcrumb coating, pressing gently to ensure the coating adheres well to all sides.
• Place the coated tofu pieces onto the prepared baking sheet in a single layer. Avoid overcrowding the baking sheet, as this can prevent the tofu from crisping up properly. If necessary, bake in batches.

6. Bake the Tofu Chicken:

• Bake in the preheated oven for 20-25 minutes, or until the tofu is golden brown and crispy.
• Flip the tofu pieces halfway through baking (around 12-15 minutes) to ensure even browning and crisping on all sides.
• Keep an eye on the tofu towards the end of baking to prevent burning. The panko breadcrumbs can brown quickly.

7. Serve and Enjoy:

• Once the Crispy Tofu Chicken is baked to golden perfection, remove it from the oven.
• Let it cool slightly on the baking sheet for a few minutes before serving. This allows the coating to set and crisp up further.
• Serve immediately while it’s hot and crispy. Enjoy your delicious and healthy baked tofu chicken!

Nutrition Facts

(Per Serving – Estimated, based on 4 servings per recipe. Nutritional values can vary slightly based on specific ingredient brands and portion sizes.)

• Servings: 4
• Calories per Serving: Approximately 350-400 calories

Approximate Macronutrient Breakdown per Serving:

• Protein: 15-20g
• Fat: 20-25g
• Carbohydrates: 30-35g

Important Notes:

• These values are estimates and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.
• This recipe is naturally vegan and can be made gluten-free by using tamari instead of soy sauce and ensuring your panko breadcrumbs and other ingredients are certified gluten-free.
• This Crispy Tofu Chicken is significantly lower in fat and calories compared to traditional fried chicken, while still providing a good source of plant-based protein.

Preparation Time

• Prep Time: 30 minutes (includes tofu pressing and marinade preparation)
• Marinating Time: 30 minutes to several hours (minimum 30 minutes, ideally 1 hour+)
• Cook Time: 20-25 minutes
• Total Time: Approximately 1 hour 20 minutes (minimum) to 2 hours+ (depending on marinating time)

How to Serve

This Crispy Tofu Chicken is incredibly versatile and can be served in numerous ways. Here are some delicious serving suggestions:

• Classic Sides:
  • Mashed potatoes and gravy (vegan gravy options are widely available).
  • Creamy coleslaw (vegan mayonnaise can be used).
  • Corn on the cob.
  • Mac and cheese (vegan cheese sauces are delicious!).
  • Baked beans.
• Healthy Sides:
  • Roasted vegetables (broccoli, Brussels sprouts, carrots, sweet potatoes).
  • Steamed green beans or asparagus.
  • Fresh garden salad with a light vinaigrette.
  • Quinoa or brown rice.
  • Sweet potato fries or wedges (baked, not fried, to keep it healthy!).
• Dipping Sauces:
  • Classic BBQ sauce.
  • Honey mustard (vegan honey alternatives are available).
  • Vegan ranch dressing.
  • Sweet chili sauce.
  • Sriracha mayo (vegan mayonnaise and sriracha).
• Meal Ideas:
  • Tofu Chicken Sandwiches: Serve on toasted buns with lettuce, tomato, onion, and your favorite sauce.
  • Tofu Chicken Wraps: Wrap in tortillas with hummus, avocado, and your favorite veggies.
  • Tofu Chicken Tacos: Crumble the crispy tofu and use it as a filling for tacos with salsa, guacamole, and cilantro.
  • Tofu Chicken Bowls: Create bowls with rice or quinoa, roasted vegetables, and a flavorful sauce, topped with crispy tofu chicken.
  • Appetizer Platter: Serve with a variety of dipping sauces as a fun and crowd-pleasing appetizer.

Additional Tips

Here are five essential tips to ensure your Crispy Tofu Chicken is a resounding success:

1. Press the Tofu Thoroughly: This cannot be stressed enough! Removing excess water is the most critical step for achieving crispy tofu. Don’t rush the pressing process. If possible, press for even longer than 1 hour for exceptionally firm and crispy results. You can even use a tofu press for more efficient water removal.
2. Don’t Skip the Marinade: The marinade is what infuses the tofu with flavor and helps to tenderize it. Even a short 30-minute marinade makes a significant difference. For deeper flavor, marinate overnight in the refrigerator. Make sure the marinade coats all surfaces of the tofu pieces for even flavor distribution.
3. Use Panko Breadcrumbs: Regular breadcrumbs will not provide the same level of crispiness. Panko breadcrumbs are larger and airier, creating a light and incredibly crunchy coating. If you can’t find panko, you can try coarsely crushing regular breadcrumbs, but panko is highly recommended.
4. Don’t Overcrowd the Baking Sheet: Give the tofu pieces space on the baking sheet. Overcrowding will trap steam and prevent the tofu from crisping up properly. If necessary, bake in batches to ensure each piece has enough room to brown and crisp.
5. Adjust Seasoning to Taste: Taste the marinade and the breadcrumb coating before coating the tofu. Adjust the salt, pepper, and spices to your liking. Everyone’s palate is different, so feel free to customize the seasoning to create your perfect flavor profile. You can add a pinch of cayenne pepper for a little heat, or Italian seasoning for a different herb blend.

FAQ

Q1: Is this tofu chicken really crispy, even though it’s baked?

A: Yes! The combination of pressing the tofu, using cornstarch in the coating, and the panko breadcrumbs creates an incredibly crispy exterior that rivals fried chicken. Baking it with a little oil helps to brown and crisp the breadcrumbs to golden perfection. You’ll be surprised at how crispy it gets!

Q2: Can I use regular firm tofu instead of extra-firm tofu?

A: While you can use firm tofu, extra-firm tofu is highly recommended for this recipe. Extra-firm tofu has less water content and a denser texture, which makes it crisp up much better when baked. If using firm tofu, you will need to press it for a longer duration and be extra careful when coating it, as it will be more delicate.

Q3: Can I make this recipe gluten-free?

A: Absolutely! To make this recipe gluten-free, simply substitute the soy sauce with tamari, which is a gluten-free soy sauce alternative. Also, ensure that your panko breadcrumbs are certified gluten-free, as some brands may contain wheat. All other ingredients in this recipe are naturally gluten-free.

Q4: Can I air fry this tofu chicken instead of baking it?

A: Yes, you can definitely air fry this tofu chicken! Preheat your air fryer to 400°F (200°C). Place the coated tofu pieces in the air fryer basket in a single layer, ensuring not to overcrowd. Air fry for 12-15 minutes, flipping halfway through, or until golden brown and crispy. Air frying often results in even faster crisping.

Q5: How long does leftover Crispy Tofu Chicken last, and how do I reheat it?

A: Leftover Crispy Tofu Chicken is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best method to retain some crispiness is to bake it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in an air fryer for a few minutes for quicker crisping. Microwaving is not recommended as it will make the tofu soggy.

Print