Easy Panko Crusted Tofu

Two slabs of Panko Crusted Tofu on a plate with brown rice and salad.

Crispy, crunchy panko crusted tofu is a delicious protein-packed dish. This vegan tofu recipe is a great start to a balanced dinner. With only 10 minutes of prep!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 137

Author Elizabeth

Ingredients

1 14 ounce Block Extra Firm Tofu
3 Tablespoons Ground Flaxseed + 6 Tablespoons Water
¾ Cup Panko Breadcrumbs gluten-free, if necessary
1 Tablespoon Nutritional Yeast
2 Teaspoons Kosher Salt
1 Teaspoon Garlic Powder
¼ Teaspoon Pepper

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a shallow bowl, mix the flax egg. Let sit 5 minutes.
Cut the tofu into 4 rectangles by slicing the block in half across the middle and then cutting each rectangle in half height-wise.
In a second shallow bowl or baking dish mix the breadcrumbs, nutritional yeast, salt, and pepper.
Coat each piece of tofu in the flax egg and then the breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
Arrange on the prepared baking sheet and bake for 40 minutes, flipping halfway through.

Notes

Air Fryer Instructions

To make this tofu in the air fryer follow the preparation instructions as written. Air fry at 375°F for 15-18 minutes.

**This recipe is enough for a generous coating of egg mixture and breadcrumbs. You may be able to make another ½ block of tofu with these quantities.

Nutrition