Name: Crispy Tofu Chicken Recipe
Ingredients: 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.; 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.; 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.

Ingredients

Scale

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.

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Instructions

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

Serving Size: one normal portion
Calories: 350-400
Fat: 20-25g
Carbohydrates: 30-35g
Protein: 15-20g