for 4 servings
- 28 oz extra firm tofu (795 g), drained
- 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 paprika
- ¼ teaspoon cayenne
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- olive oil, to taste
- vegan teriyaki sauce, to taste
- vegan bbq sauce, to taste
- Calories 351
- Fat 17g
- Carbs 28g
- Fiber 3g
- Sugar 2g
- Protein 24g
Estimated values based on one serving size.
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
- Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.