I feel like tofu doesn’t get the attention or affection it deserves.
In fact, just the other day I mentioned this recipe to one of my clients and her reply was, “Tofu? Eww…I’m not down with eating a white block of mushy blah.”
And honestly, who is? Not me.
Thankfully, these tofu tenders are not that. Not.even.close. They’re extra crispy, extremely flavorful and legit delish.
The trick to crispy tenders is using firm (or extra firm) tofu, freezing it overnight (which is optional, but gives em’ some serious crispness) and removing as much moisture as you possibly can before cooking.
Then it’s on to the breading – this is where you can get really creative and you-ify as you like.
I went with buckwheat flour and teff – which (much like quinoa) is a tiny gluten-free seed that is packed with protein, Vitamin C, B6, fiber and iron – and added a combo of spices and nutritional yeast.
Lemon juice and coconut aminos (which is basically just a gluten and soy-free soy sauce made from coconuts! <– Try it, you must!) take the place of eggs and bind the breading to the tofu.
If you’re rolling your eyes, thinking “tofu’s not my thing” and there are way too many weird words in this recipe to try, I beg you for the love of unloved bean curds everywhere…just give it a chance.
I promise…you (like my client) will be more than pleasantly surprised.
Crispy Tofu Tenders
- 1 package firm tofu
- ¼ cup teff
- ¼ cup buckwheat flour
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground mustard
- ½ teaspoon paprika
- 1 tablespoon lemon juice
- 1 tablespoon coconut aminos
- Remove tofu from package, drain and pat dry. Cut into desired shapes. Freeze overnight. Remove from freezer and thaw in refrigerator.
- Preheat oven to 350° Once thawed, place on paper towels to dry tofu. Combine lemon juice and coconut aminos. Once excess moisture has been removed lightly brush with lemon juice and coconut aminos mixture.
- In bowl, mix together teff, buckwheat flour, nutritional yeast, salt, garlic powder, ground mustard, and paprika.
- Roll tofu in breading mixture to coat evenly. Place nuggets on parchment lined baking sheet. Bake for 25-30 minutes.
- Let cool for a few minutes. Serve with vegan ranch dressing and veggies sticks!
Ooh and I should mention that I originally created this recipe for The Rootlets blog…that means it’s super kid-friendly and family-approved.
So, add these bad boys to your must-make-list and be sure to let me know how you like em’!