*WARNING: demanding, excited, tofu cook ahead:
Look at that tofu. Seriously. Look at it. LOOK AT IT!!!!!!!!!! That my friends is my Crispy Breaded Tofu Steak recipe, and that my friends, is what makes this girl pretty damn excited. Yeah this vegan chick gets excited about tofu... some stereotypes I just can't fight. Sigh.
But seriously, tell me you aren't excited by the gloriousness featured in these photos! The moist and tender tofu, the zingy flavor of the tomato marinade, the crispy breadcrumb coating, why am I not eating it all over again right now!?
*WARNING: Glutton ahead:
I ate an ENTIRE block of tofu in one day when I made this Crispy Breaded Tofu Steaks recipe. To the point where I am now picking leftover breadcrumbs out of the frying pan first thing in the morning, so that I can try and properly explain the flavors to you. True (slightly embarrassing) story.
... but I workout, sooo 😁
If you were looking for a tofu recipe that you can serve along side potatoes and veggies, then this my friends is it. A good 'ol vegan meat and potatoes type of dish. Or you can even serve alongside a delicious salad, if that's more your taste.
How to Serve Crispy Breaded Tofu Steaks:
Serve this with a little of your favourite BBQ sauce for dipping, and have yourself one mighty fine meal.
This recipe makes two large tofu steaks, but you can cut the tofu into smaller pieces if you like, or feel free to double the recipe as needed.
How to Make Crispy Breaded Tofu Steaks:
The instructions are pretty straightforward: To make some of this Crispy Breaded Tofu Steak gloriousness, we first need to press the tofu. I'm often looking for ways to skip this step in recipes because, let's face it, I'm a pretty impatient person, but it's important for this recipe to make the steaks a bit more chewy, and not so watery.
Slice the tofu into steaks, I like to slice the tofu lengthwise into two large steaks, but you can slice it however you like. To press the tofu, if you don't have a fancy schmancy tofu press (and I don't), lay the tofu pieces on a clean dishtowel or paper towel and then wrap them all up. Put a cutting board on top, and balance something heavy, such as a few cans on top of that. You just made yourself a tofu press!
Let the tofu press for 10 to 30 minutes, the longer you press it, the drier and more firm the steaks will be. 10 Minutes will yield a moist soft tofu, 30 minutes will be drier and chewy. The decision (and patience) is up to you!
When you are ready to make your tofu steaks, mince the garlic cloves then add that to a large flat bowl that is big enough to fit one of your tofu steaks. Add the remaining sauce ingredients to the garlic bowl: the tomato paste, dijon mustard, maple syrup, soy sauce, water, and pepper, and mix together. In a separate dish add the breadcrumbs. Dip the tofu steaks in the tomato paste mixture, and use a spoon or fork to help spread a thick layer of the sauce on the tofu.
Now dip the sauced tofu steak into the breadcrumbs and use your hands to help pat the breadcrumbs onto the tofu. Repeat with remaining tofu pieces.
Heat the oil in a frying pan over medium heat. When hot, carefully fry the tofu steaks until they are golden brown on both sides and heated through. About 3 to 6 minutes per side. The breading can be a little fragile and falls off easily, so I found the best technique was to use a large spatula (and not tongs) for flipping. Just be gentle when handling the tofu. For presentation, cut the tofu on an angle (cause it looks all pretty and stuff) and serve with a side of your favourite BBQ sauce for dipping.
Bon Appetegan!
Sam Turnbull
Crispy Breaded Tofu Steaks
Ingredients
- 1 block (350g) extra-firm tofu
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon water
- ¼ teaspoon black pepper
- ½ cup panko breadcrumbs,, plus more if needed *see notes (gluten-free breadcrumbs if preferred)
- 2 tablespoons olive oil, (or enough to fry the tofu)
- A side of your favourite BBQ sauce for dipping
Instructions
- Drain the tofu, and cut into your steak sized pieces. I like cutting it into two large steaks by slicing the block it in half lengthwise, but you could cut it into more pieces for smaller crispier tofu.
- Once cut, lay the tofu pieces on a clean dishtowel, and then wrap them up in the towel. Put a cutting board on top, and balance something heavy, such as a few cans on top of that. This is how you press the tofu to help release excess water. Let the tofu press for 10 to 30 minutes, the longer you press it, the drier and more firm the steaks will be.
- When you are ready to make your tofu steaks, mince the garlic cloves and add them to a large flat bowl that is big enough to fit one of your tofu steaks.
- Add the remaining sauce ingredients to the garlic bowl: the tomato paste, dijon mustard, maple syrup, soy sauce, water, and pepper, and mix together.
- In a separate dish that is also big enough to fit the tofu steak, add the breadcrumbs.
- Dip the tofu steaks in the tomato paste mixture, and use a spoon or fork to help spread a thick layer of the sauce on the tofu. Now dip the sauced tofu steak into the breadcrumbs and use your hand to help pat the breadcrumbs onto the tofu. Repeat with remaining tofu pieces.
- Heat the oil in a frying pan over medium heat. When hot, carefully fry the tofu pieces until they are golden brown on both sides, and heated through. About 3 to 6 minutes per side. The breading can be a little fragile and falls off easily, so I found the best technique was to use a large spatula (and not tongs) for flipping. Just be gentle when handling the tofu.
- For presentation, cut the tofu on an angle and serve with a side of your favourite BBQ sauce.
toni says
It was really disappointing the breading fell of before the frying and we followed the instructions step by step word by word and all of the bread crumbs fell off
VK says
WOW this turned out so delicious! I struggled with the first steak; the coating fell off but that was my own fault because I did not read the recipe carefully. I just needed to firmly push the coating into the tofu and that did the trick for the rest of the steaks and be gentle when flipping them during cooking. My non-vegan boyfriend loved it as well, I will be trying out the other coated tofu recipes for sure! Yummmm
Sam Turnbull says
So thrilled you enjoyed it VK! 🙂
Penny says
I freeze the tofu. After I thaw and press it, I slice it in half sideways (so it's a thinner patty) and then marinate it with whatever...it gets a texture from the freezing that is kind of satisfying.
Cal says
Can I use an air fryer? 🙂
Katrina says
I baked it instead of frying it and tweaked the ingredients based on what I had on hand, and it was still so darn good!! I used ketchup instead of tomato paste, normal mustard instead of dijon, left out the maple syrup, and I didn't need the oil since I baked it in a glass casserole dish. I baked it long enough for the bottoms to brown, and it got nice and crispy without the need to fry. The strips are beautiful and hold together really well, even as leftovers. Such an original recipe! Thanks!
Aeva says
What temperature and how long did you bake, if you don't mind?
em says
I also used ketchup and omitted maple syrup, added thyme, onion, garlic, celery, sweet smoked paprika powders. Added nutritional yeast to the panko crumbs. Baked at 400F for 20 minutes each side but my small oven is pretty slow, you can probably substract 5-7 minutes for each side. It's delicious!!!
Kat - the other 1 says
Quick trick for tofu draining: after slicing open the package, hold over sink and press a bit. Next, place tofu block into a zip bag leaving 1-2 inches unzipped. Hold over sink and press between your hands. The open part is facing down to drain into the sink by the way. 😉
I have small hands so only buy the 8 oz blocks, just fits into the "sandwich" style bags.
It does work best for any crumbly recipe, but if your careful it won't break up too much. 🙂
If you want you can even wash the bag afterwards for reuse. I usually just use it to marinate it in afterwards.
Lanette says
Brilliant idea. Thanks
selena c montalvo says
LOVED IT!!!! it lessened my craving for wings! i made it for my mom who isn't vegan and she loved it also and it didn't need a lo of ingredients and was fast,easy, and quick to make! DEFINITELY making them again :)))))
Leanne says
For those who would like a f2f version, cornflakes crumbed work a treat as a sub for panko
Patty says
I tried this recipe for the first time last night - so good! I used my air fryer to skip most of the oil (other than a very light spray of olive oil before putting them in the air fryer), and had no need to flip the 'steaks' during cooking. Cooked at 400 for 12 minutes. Came out very crispy. I only had firm tofu on hand that had been frozen, so will try fresh, extra firm tofu next time since I see your notes that freezing changes the texture. Thanks for the recipe!
Yuri says
Awesome! Thanks for adding the air fryer detail! We recently got one and I’m obsessed! Will definitely be trying this!
Jai says
This was actually really disappointing. I’ve never had a problem with recipes that include breaded dishes. However, everything separated during frying and it was a mess. Really frustrating.
Victoria says
Honestly a bit tentative about this recipe because of the tomato paste but it turned out delicious! definitely worth it! you could also play around with the flavors by adding different seasoning to the marinade and it would be amazing
judy says
I am not a vegetarian but don't eat much meat. this is the 3rd recipe of yours I have tried and absolutely loved it. not big on writing reviews but you deserve a shout out. thanks for sharing your amazing recipes, looking forward to trying more!
Sam Turnbull says
Aww that's wonderful, Judy! Thrilled you love it so much 🙂
Marsha says
I want to try these and some of your other tofu recipes. Do you use Japanese style (boxed) or Chinese style (water packed), or does it matter? I can no longer find the Japanese style locally, but for steak type recipes I would prefer the Chinese style anyway.
Sam Turnbull says
Hi Marsha, you want to make sure you are using extra-firm tofu. I believe the boxed kind is usually silken tofu which is way too tender. I believe the water-packed variety is the kind you need.
Pamela says
I've been making these for a few months now and they're for sure one of my favourite tofu recipes. I like making them either with potatoes and other roasted veggies (for a big meal) or with steamed green beans (for a bit of a lighter meal). Thank you!
Sam Turnbull says
You're most welcome, Pamela! So happy it's become a staple for you 🙂
Kandy says
I am dying to try this recipe, but not a fan of mustard. Can I use something else or omit from the recipe?
Sam Turnbull says
Yes you can omit it and the recipe will turn out just fine, enjoy!
Yulca says
Aaaaaaaand another staple coming from your website. Delish! 🙂
Sam Turnbull says
Haha! Awesome 🙂
Christina says
Really easy to make and incredibly tasty!
I pressed my panko into the tofu and it helped prevent it from falling off when flipping in the pan. I prepared mine as strips and made them into Cesar wraps with coconut bacon. My husband loved it! We are definitely making this recipe again!
Sam Turnbull says
Sounds amazing! So happy you enjoyed, Christina 🙂
James says
I love the flavor of the sauce--dripping in umami! Unfortunately, my breading fell off rather easily even though I flipped the steaks with a spatula. Any tips?
Sam Turnbull says
So happy you enjoyed, James! You just have to be very careful when breading and flipping the tofu. Enjoy!
James says
Follow-up to my last attempt: I made the recipe again with a few changes: I used honey instead of maple syrup and I coated the tofu in corn starch before coating it in the sauce. Cooking it more slowly and gently flipping it with tongs allowed the majority of breading to stay intact.
Thanks for the recipe--this is a new favorite!
Sam Turnbull says
Glad you enjoyed!
Lindsay says
Thanks for the tips James! I'm excited to make this recipe and I'll try your alterations with the cornstarch when I do!
And of course thank you for the original recipe Sam 🙂