Crispy Baked Tofu Fingers Recipes

HOW TO MAKE CRISPY BAKED TOFU

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
• To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
• Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

CRISPY NO-OIL BAKED TOFU FINGERS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside (or use a Silpat pad).
• Drain tofu and press slightly with napkins or paper towels. Cut each tofu block into 12 equal slices. Slice the block in half, then slice each half in half again--now you have fourths. Cut each fourth into 3 slices, about 1/4 inch thick.
• Pour 1/2 cup nutritional yeast into plate. Coat each slice of tofu in nutritional yeast. Start with the edges then do the larger sides, this will minimize buildup on your fingers. Lay each slice on your prepared baking sheet.
• After all slices are coated, sprinkle liberally with your favorite no-salt seasoning.
• Bake in the oven, at 375 degrees for 30 - 40 minutes (depending on your desired crunch). You do not need to flip the slices during baking. You'll know they are ready when the edges are just starting to get brown and lift off the pan.
• Let the fingers rest for at least 5 minutes before using a spatula to remove.

CRISPY BAKED TOFU FINGERS/NUGGETS (LOW FAT)

Steps:

• Wisk together tamari (or soy sauce), teriyaki, and mirin (or vinegar/sugar) Set aside.
• Cut tofu into 1/2 inch slices and then each slice into half lengthwise to get "fingers." If making "nuggets", cut tofu into 1 inch cubes. Place cubes or fingers into tamari marinade and place in fridge for at least an hour. (the longer you leave it, the more intense the flavour -- sometimes I make this ahead the night before and let it sit in the fridge overnight)
• After marinating, preheat oven to 400 degrees.
• Remove tofu from marinade and shake off excess marinade. Place Shake 'n Bake mix in shallow dish or plate and coat each piece of tofu with the crumbs making sure to coat all sides. (press the tofu down into the mix to make sure it sticks well)
• Place breaded tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray and bake in oven for 10 minutes, flip tofu, then bake another 10 or until golden and crispy.
• Serve with BBQ sauce, ranch, marinara, teriyaki or any other sauce you desire! :).

CRISPY BAKED TOFU

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

CRISPY BAKED TOFU FINGERS

Steps:

• To prep the tofu: Prepare the tofu by draining it, and then pressing it for 20 minutes to 1 hour. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and also will make the texture a bit chewier. Once the tofu is pressed, cut the block into finger-sized pieces.
• In a small casserole dish or sealable bag, mix together the water, nutritional yeast, mustard, maple syrup, soy sauce, garlic powder, and onion powder. Add in the tofu and toss to coat. Let marinate for 15-30 minutes, to suck up all of that deliciousness, or just pop it in the fridge to marinate longer (you can keep it in there for up to 3 days).
• When ready to cook the tofu finger you can either bake them air fry them.OVEN METHOD: Preheat your oven to 450F (230C). Line a baking sheet with parchment paper or lightly grease it.AIR FRYER METHOD: Preheat your air fryer to 400F (200C).
• Put the flour and panko in separate bowls. Take a tofu strip and coat it in flour, shake off excess, then dip it back into the mustard marinade and toss to coat. Finally, coat it in the panko. Repeat with the remaining strips of tofu.
• OVEN METHOD: Place the tofu fingers on the prepared baking sheet as you coat them, Then bake for 15 minutes, turning them over halfway through until the panko coating is golden and crispy. Serve hot with BBQ sauce or ketchup.AIR FRYER METHOD: Lightly grease your air-fryer basket. Lay the tofu fingers in a single layer so that they aren't touching each other. You may need to work in batches. Air fry for 8 - 12 minutes until the panko coating is golden and crispy. Serve hot with BBQ sauce or ketchup.

CRISPY TOFU FINGERS

Steps:

• Coat a cookie sheet with oil.
• Slice tofu lengthwise, about 1/4 inch thick, and pat dry.
• Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well (I used barbecue sauce, and it was tasty).
• Place the tofu on the cookie sheet in a single layer (Pieces can be touching, but should not overlap).
• Sprinkle on desired seasoning.
• Bake at 400 degrees for 20 to 30 minutes, depending on how crispy you like it.
• Some people like it very chewy, while others prefer it when it's still soft.

TOFU TENDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC). Grease a baking sheet with nonstick spray.
• Wrap the tofu in a clean dish towel and place a heavy object, such as a cast-iron skillet, on top. Press the tofu for 20 minutes to remove excess liquid.
• Flip the tofu block on its side and slice in half lengthwise. Season all over with salt and pepper.
• Cut each piece of tofu lengthwise into quarters so you have 8 equally-sized pieces.
• In a medium bowl, combine the flour and cornstarch. Mix with a fork.
• In a separate medium bowl, combine the milk, apple cider vinegar, and Dijon mustard. Whisk with a fork until combined.
• In another medium bowl, combine the bread crumbs, salt, pepper, garlic powder, paprika, onion powder, nutritional yeast, cumin, and cayenne. Mix with a fork until combined.
• Take a piece of tofu and coat it in the flour mixture, followed by the milk mixture, then back into the flour mixture, back into the milk mixture, and finally, in the bread crumbs.
• Place on the prepared baking sheet and repeat with the remaining tofu sticks.
• Using a brush, coat each tender with an even layer of olive oil.
• Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy. Brush with more olive oil, if necessary.
• Serve with honey mustard dipping sauce.
• Enjoy!