These crispy and cheesy baked tofu strips are a quick and simple meal for my boys and I. They love them as a simple snack or even a last minute dinner. These tofu strips would be a wonderful substitute for game day or even a superbowl party when you need those simple finger foods that even non-vegans can indulge in. They remind me of chicken tenders but they are much healthier and delicious. You can substitute the chickpea flour with any other flour or even cornstarch. Also, if you decide to pan fry these go right ahead, it’s completely you’re choice.
To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
Once drained slice your tofu block into strips. Thickness and length depends on your preference.
Remember the thickness will change the cooking time. If you make the strips thicker and longer bake a few additional minutes. Just watch closely that they don’t overcook and burn.
Then, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.
Next, prepare your coating station.
In your first bowl add ¼ cup Vegan Mayonnaise with ½ tablespoon of Liquid Aminos.
Then in your second bowl add the remaining ingredients. Add in ¼ cup Chickpea Flour, ¼ cup Nutritional Yeast, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder , ½ teaspoon Dried Oregano, ½ teaspoon Dried Basil, ½ teaspoon Paprika and ¼ teaspoon Sea Salt.
Continue by coating your tofu strips.
First, you’ll need to dip the strips into the mayonnaise mixture {remove any excess with your fingers, you won’t need a lot}.
Next, place the strips in the herbed-panko mixture. Press the panko firmly to adhere it to the tofu.
Arrange the panko coated tofu strips on your parchment lined baking sheet. Repeat until all tofu strips are coated and lined up on your baking sheet.
Bake for 35 minutes at 350F. You can bake them a little longer if desired just watch closely.
Remove the pan from the oven. Let the baked tofu cool about 5 minutes before serving. Serve as an appetizer with ketchup, BBQ sauce or even alongside some quinoa and beans. It’s completely up to you. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
|
- 1 package Extra Firm Tofu
- ¼ cup Vegan Mayonnaise
- ½ tablespoon Liquid Aminos
- ¼ cup Chickpea Flour
- ¼ cup Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Basil
- ½ teaspoon Paprika
- ¼ teaspoon Sea Salt
Ingredients
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- To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
- Once drained slice your tofu block into strips. Thickness and length depends on your preference.
- Remember the thickness will change the cooking time. If you make the strips thicker and longer bake a few additional minutes. Just watch closely that they don’t overcook and burn.
- Then, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.
- Next, prepare your coating station. In your first bowl add ¼ cup Vegan Mayonnaise with ½ tablespoon of Liquid Aminos.
- Then in your second bowl add the remaining ingredients. Add in ¼ cup Chickpea Flour, ¼ cup Nutritional Yeast, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder , ½ teaspoon Dried Oregano, ½ teaspoon Dried Basil, ½ teaspoon Paprika and ¼ teaspoon Sea Salt.
- Continue by coating your tofu strips. First, you’ll need to dip the strips into the mayonnaise mixture {remove any excess with your fingers, you won’t need a lot}.
- Next, place the strips in the herbed-panko mixture. Press the panko firmly to adhere it to the tofu.
- Arrange the panko coated tofu strips on your parchment lined baking sheet. Repeat until all tofu strips are coated and lined up on your baking sheet.
- Bake for 35 minutes at 350F. You can bake them a little longer if desired just watch closely.
- Remove the pan from the oven. Let the baked tofu cool about 5 minutes before serving. Serve as an appetizer with ketchup, BBQ sauce or even alongside some quinoa and beans. It’s completely up to you. Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
