Best 7 Crusted Tofu Recipes

HERB CRUSTED TOFU WITH MUSHROOM GRAVY

Steps:

• Drain the tofu and cut into 6 slices.
• To Make Herb Crust:.
• Combine all the ingredients except the oil in a shallow bowl.
• To Make Mushroom Gravy:.
• Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
• Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
• Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!

MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO

Steps:

• Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
• Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

SUN-DRIED TOMATO CRUSTED TOFU

Steps:

• Preheat oven to 375º. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
• Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
• Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
• Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
• Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
• Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
• Remove the tofu from oven, plate, and serve with sauce on top.
• Sprinkle with a little grated cheese if desired.
• Bon Appetit!

CHILE CORNMEAL CRUSTED TOFU

Steps:

• Slice the tofu block into 8 slices, widthwise. Then cut each slice in half diagonally, to make 16 triangles.
• Using a wide shallow dish, add the soymilk and cornstarch and wisk until well combined, and cornstarch is completely disolved.
• In another shallow dish, combine the cornmeal, spices, salt and zest, and gently wisk to combine.
• Heat about 1/4 inch canola oil in a skillet over medium heat.
• Dip each tofu triangle into the soymilk mixture, and then dredge completely in the seasoned cornmeal mixture.
• When oil is hot, fry pieces in skillet for about 3 minutes on each side, I usually do 6-8 pieces at a time.
• Drain on paper towels.
• Serve plain, or on grilled rolls with vegan mayo, lettuce and tomato!

HERB CRUSTED TOFU WITH MUSTARD HORSERADISH SAUCE

Steps:

• Cut the tofu into four lengthwise slices.
• In bowl whisk sauce ingredients together and set aside to let flavors blend.
• In second bowl combine coating and toss to mix. Spread evenly on small plate and set aside.
• In wide shallow bowl or a deep plate, combine eggs and water and beat well with fork.
• In large nonstick skillet heat oil over med heat. Arrange bowls of egg and coating nearby. Coat 1 slice tofu with egg then to crumb cover surface well then transfer to hot skillet. Repeat until finished.
• Cook tofu until crispy. about 2 minutes Flip and crisp other side. Drizzle with sauce at table.
• NOTE: To get this tofu to crisp you MUST, I repeat MUST drain. To do this place the tofu on a slant board and place a heavy weight such as a plate and a cookbook on top of the tofu. Let it sit until the water stops running.
• You can change the texture of this by freezing the tofu. After freezing drain as directed.
• IF you do NOT DRAIN? It will NOT brown or get crispy.

MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO

Steps:

• Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
• Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

CRUSTED TOFU

Steps:

• Take your tofu and cut it into 1/2-inch thick slabs across the short side of the tofu block and set them aside.
• In a shallow, non-reactive bowl, combine your buttermilk and herbs and add the tofu to that bowl and turn it to coat well.
• Let stand 20 minutes in this mixture.
• Meanwhile, mix the cornflakes with the salt and cayenne and place it in a flat, wide dish.
• Heat your olive oil in a large nonstick skillet over medium heat, and coat your tofu slabs in the cornflake mixture, making sure to press the cornflakes gently into the tofu to cover.
• Place the coated tofu slabs in the heated pan and allow them to cook for 4 minutes until golden brown.
• Turn the tofu and cook on the other side 3 minutes, or until golden brown.
• Serve immediately or place on a baking pan in a 200-degree oven to keep warm until ready to serve.