¾ cup (50 grams) panko or regular breadcrumbs, preferably lower-sodium
3 tablespoons nutritional yeast
1 teaspoon dried oregano
½ teaspoon granulated garlic
½ teaspoon granulated onion
Black pepper, to taste
Olive oil, for spraying or brushing; additional oil if pan-frying
Directions
Bring the water and optional salt to a gentle boil in a saucepan. Add the tofu and simmer for 5 minutes.
Lift out the tofu carefully and let it steam-dry in a sieve or colander for several minutes.
Set up three shallow bowls. Season the cornstarch with black pepper in the first, pour the soy milk into the second, and combine the breadcrumbs, nutritional yeast, oregano, granulated garlic, granulated onion and more black pepper in the third. Add salt only if needed.
Coat each tofu piece in cornstarch and shake off the excess. Dip it into the soy milk, then press it firmly into the breadcrumb mixture until every side is covered.
Lightly mist or brush the coated tofu with olive oil. Choose one cooking method: air-fry at 400°F for 12–14 minutes; bake at 425°F for 20–25 minutes; or pan-fry in a generous drizzle of olive oil over medium heat for 3–4 minutes per side. Turn as needed and cook until the coating is deeply golden and crisp.
Pairs Well With
These recipes make natural companions on the same plate:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/crispy-breaded-tofu.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
