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Sheet Pan Tofu 3 Ways

by Rachel Gaewski


for 4 servings

  • 28 oz
    extra firm tofu, drained (795 g)

Tofu Cutlets

  • 2 tablespoons
    low sodium soy sauce
  • ¾ teaspoon
    garlic powder, divided
  • ½ cup
    all-purpose flour (60 g)
  • 1 tablespoon
    corn starch
  • ½ cup
    unsweetened non-dairy milk (120 mL)
  • ½ cup
    panko bread crumbs (25 g)
  • 1 tablespoon
    nutritional yeast
  • 1 teaspoon
  • ¼ teaspoon
  • ½ teaspoon
    kosher salt
  • ¼ teaspoon
  • olive oil, to taste

Teriyaki Tofu

  • vegan teriyaki sauce, to taste

BBQ Tofu

  • vegan bbq sauce, to taste
    Calories 350
    Fat 17g
    Carbs 28g
    Fiber 3g
    Sugar 2g
    Protein 24g

Estimated values based on one serving size.



  1. Preheat the oven to 400°F (200°C).
  2. Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
  3. Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
  4. Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
  5. Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
  6. Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
  7. Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
  8. Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
  9. Enjoy!