Author: These Crispy Breaded Tofu Steaks are golden brown, crunchy on the outside, and tender yet meaty on the inside. They're all the proof you need that tofu can be just as satisfying and mouthwateringly delicious as meat!
The moist and tender tofu, the zingy flavor of the tomato marinade, the crispy breadcrumb coating... oh, there is SO much to love about these breaded tofu steaks! I have to confess, the first time I tested this recipe, I ate a whole block of tofu and then I picked leftover breadcrumbs out of the frying pan in the morning. (No regrets.) This is the perfect weeknight dinner when you're craving something hearty, satisfying, and a little bit nostalgic. While you probably didn't grow up eating tofu for dinner, that crispy coating will definitely bring back memories. It has Shake-and-Bake vibes, but way more delicious!
Why You Need These Tofu Steaks in Your Life
- Crispy and satisfying: Pressing the tofu and coating it in panko creates a crunchy crust reminiscent of fried chicken.
- Sweet-and-savory marinade: Tomato paste, Dijon mustard, garlic, and maple syrup infuse every bite.
- Simple ingredients: Nothing fancy or hard to find here!
- So many serving options: If you were looking for a tofu recipe that you can serve along side potatoes and veggies, this 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.
Tofu Steak Ingredients
- Extra-firm tofu: The best option for holding its texture when cooked.
- Tomato marinade: You'll need garlic, tomato paste, Dijon mustard, maple syrup, soy sauce, water, and pepper.
- Panko breadcrumbs: Gluten-free breadcrumbs work too.
- Olive oil: For pan-frying and achieving that crispy crumb.
- BBQ sauce: Drizzle it onto the tofu steaks or dip them!
How to Make Crispy Breaded Tofu Steaks
- Prepare the coating: Mix the garlic, tomato paste, mustard, maple syrup, soy sauce, water, and pepper in a shallow bowl.
Coat the tofu steaks in sauce.
- Bread the tofu: Dredge the pressed tofu into the panko breadcrumbs, making sure they're evenly coated.
- Cook: Pan-fry the tofu steaks in hot oil until golden and crisp on both sides. Slice on an angle and serve with BBQ sauce.
How to Serve Crispy Breaded Tofu Steaks
Serve this recipe with a little of your favourite BBQ sauce for dipping, and have yourself one mighty fine meal. Pair it with sides like:
Storage
- Refrigerator: Store leftover tofu steaks in an airtight container for up to 3 days.
- To reheat: Reheat in a skillet or oven to restore crispiness; avoid microwaving if possible.
If you try this tofu steak recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Crispy Breaded Tofu Steaks
Moist and tender tofu, zingy tomato marinade, with a crispy breadcrumb coating. A quick and easy recipe that is perfect for serving with potatoes and veg. Gluten free option.
Servings: large tofu steaks (or more depending on how you cut the tofu)
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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.
Notes
*You can use any type of breadcrumb for this recipe. I like to use Panko (Japanese breadcrumbs), which will make it extra crispy, but rice breadcrumbs work well if you are gluten-free. Different breadcrumbs will vary the texture of the crust.
Nutrition
Serving: 1serving (recipe makes 2) | Calories: 503kcal | Carbohydrates: 30g | Protein: 32g | Fat: 31g | Saturated Fat: 4g | Sodium: 837mg | Potassium: 557mg | Fiber: 2g | Sugar: 11g | Vitamin A: 244IU | Vitamin C: 5mg | Calcium: 205mg | Iron: 6mg
Anna says
I had some tofu sitting around and wanted to make "steaks" as it would be quick and easy. This really couldn't have been any easier. I marinated them for about thirty minutes and then put one of the steaks in the fridge for the next day. Fried the other steak and topped it with a blend of Hoison sauce and Sriracha. Try it, it's amazing. I used ~1tbs of Hoison and 1-2 tsp of Sriracha. The added spice was just what these steaks needed. I could eat this every day, thank you!
Sam Turnbull says
So happy you loved the recipe, Anna! I love hoisin and sriracha as well. Great idea!
Bee says
Hi I made this but ate it it. Before pictures try chilling after breading flawless crust.
Sam Turnbull says
Awesome!
Joanne Freund says
I agree about the chilling. There were very few crumbs left in the skillet.
Jay says
OMG! This was soooo good. I halved the sauce ingredients and just used some left over tofu I had, and it was amazing. Will be making many times again for sure. Thank you!
Sam Turnbull says
Woot woot! So happy you loved it so much Jay! Thanks for the lovely comment 🙂
Valerie says
Hi Sam,
I just made these and I love the flavor! Very addictive I must say! Currently debating on eating the whole thing. I found that heating it low it keeps the crumbs from burning and I ate it wrapped in a tortilla with BBQ sauce made vegan cashew ranch mixed with it! So yummy, What can I say, it's the Mexican in me!
Sam Turnbull says
Yay! So happy you love them. Yeah... I can easily polish off a whole block of tofu myself, eek. Haha. I love the idea of tossing it in a tortilla! Yum 🙂
Melanie says
I was hoping I could find a comment where someone made wraps with it. That's what I'm trying this week. We'll add shredded lettuce, diced tomatoes, diced red onion, and Just Ranch. Fingers crossed!
Sam Turnbull says
Sounds delish!
Lizzie says
I made this recipe yesterday and it was DELISH! I didn't have breadcrumbs and used Matzo mix (I use it in place of breadcrumbs for other things). I really needed to use breadcrumbs. Next time I will.
I also don't thinking buying a tofu press is necessary. I place the tofu between two cutting boards and then place several heavy books on top. Always works!
Sam Turnbull says
I press my tofu the same way! Works fine for me. So happy you loved the recipe Lizzie 🙂
Solidworks crack says
These are soooo good!!!
Sam Turnbull says
Yay! So happy you loved them!
Loretta says
Made this tonight. I added salt, pepper and ras-el-hanout to the mixture the tofu is dipped in. All good additions. I used dry roasted garlic instead of fresh garlic and just a tad. The dish was excellent. The bbq sauce added zest but didn't really work. I think next time I might just make extra tomato paste mixture to serve on the side I let the dipped tofu sit for about 20 minutes before dipping in the panko crumbs and cooking. The crumbs stayed on well. This will be in my regular rotation!
Sam Turnbull says
So thrilled you loved it Loretta and were able to make it your own 🙂
Joi says
This looks delicious and I cannot wait to try!!!
I've been looking for a tofu steak recipe such as this.
Sidenote: An ad for Jennie O's turkey burgers appears at the end of your recipe...
Not sure if you know that or not but that's the last thing a vegan wants to see after looking at a delicious tofu recipe for sureeee.
Sam Turnbull says
Yay! I hope you enjoy the recipe 🙂
I have animal product ads blocked, but unfortunately they sometimes slip through. Everyone sees different ads based on their location and search history, so I can't always catch them. If you see an offending ad like this again, just email me the link the ad takes you to and I can have it blocked. I hope you enjoy the tofu!
Lisa says
Hi Sam, I am not a vegan and I have never had tofu before but I had to comment because this recipe looks absolutely amazing!! I think I would have eaten this entire thing in one sitting if it were in front of me 🙂 You are definitely very talented!
Sam Turnbull says
Haha! Love it!! Thank you so much 😀
Lisa | The Viet Vegan says
This looks SO UNBELIEVABLY GOOD!!! You are a tofu genius =)
Sam says
Haha! Aww thanks Lisa!!
Kathy Sturr says
Yum! Fellow glutton here ready to eat a block of tofu ha ha. I work out, too, thank goodness because if I didn't ... hello elephant pants! Can't wait to try!
Sam says
Hahaha! The combo of being vegan and working out works wonders for me. Haha. Tofu for the world!!!
Miranda says
Hey Sam!
I've been buying sprouted tofu lately to make my tofu scramble, it seems to be much "drier" than other tofus and I don't feel like I need to press it first to get a solid texture.. Maybe something for you to try! This looks delish!
Sam says
Oh that's interesting, thanks for the tip Miranda! I will try sprouted tofu next time 🙂
srivani says
Made these super simple and super delicious Tofu Steaks for dinner. Huge hit at this house! Best is, Toddler approved. The 2 1/2 year old girl LOVED these. Also, we found that with the delicious tomatoey/breadcrumb coating, there was actually no need or desire for BBQ sauce (and I LOVE any reason to pull out the BBQ sauce!). As for frying, yes, the breading is delicate; definitely using a thin metal flipper helped, and NOT crowding the pan. Thanks Sam.
Sam says
Haha, that's perfect, so happy you and your fam loved them. Another rave review from Srivani! Thank you! 🙂
Elizabeth says
Wow! This was brilliant. I'm glad my will power told me only to make half the recipe, because I would have eaten it all. Thanks for such a quick, easy, and delectable recipe. I'm already looking forward to making it again. Can't wait for your cook book. Thanks again.
Sam says
Yay!! So happy you loved it so much Elizabeth. Yeah, now you understand how I managed to polish off the whole thing. Hahah!
Bethery says
It does look good. Almost as if it might........Taste Like CHICKEN!!!! Haha
Sam says
Ahahaha! Uh oh! 🙂
Leigh says
I made this immediately after reading... Thank you for sharing!! I made a few tweaks to it, hope you don't mind!! I added fresh ginger to the sauce also added fresh herbs (flat leaf parsley & cilantro) and chopped a dried red chili to the panko crumbs. Total yum!!
Sam says
Of course, adapt to suit your own taste buds! So happy you enjoyed the recipe Leigh 🙂
Emilie @ Emilie Eats says
These look like the real deal!! Drooling. I eat tofu pretty often so next up on my things to buy: a fancy tofu press!
Sam says
Ooooh let me know how you like it! I was thinking of doing a post comparing/reviewing different tofu presses...but that would mean I would have to buy them all! I always want to know which one is the best. Haha.
Angie S says
This looks great, however, I'll probably bake it as I am "Frying Food Challenged". I don't know why, it's just true and I'm tired of ruining good food.
I also wonder about freezing tofu - have you tried this, and if so - did you notice a difference? Inquiring minds and all that! 🙂
Sam says
Haha! Bake away!! I haven't baked it yet myself, so if you do let us know how it turns out for you. I think a freezing tofu post is in order!
Bethery says
Freezing gives it a firmer texture. I always freeze my tofu if I'm going to make bacon. I think I might try baking, too.
AG says
This looks so good! I love the idea of the tomato mixture dip with the crumbs. I wonder if it would work as well if it were baked instead of fried. Beautiful presentation. My favorite tool for pressing tofu is using the TofuXpress.
Sam says
Hmm, I am sure it would work well baked as well, but it might have a slightly different texture. The next time I make it, I will bake it and see how it turns out. I really should get a tofu press one of these days... 🙂
Eya says
This woman has a hidden camera that sees directly into my fridge. Honestly, I was just going to bake a potato and have it with a plate of rapini for lunch, Well, scrap that idea. It's tofu steaks now. And then a nap. Thanks, Sam!
Sam says
Haha!! You're so very welcome Eya!! I hope you loved it 🙂
Monique says
Hmmmmm! This looks tasty! I may have to try this over the weekend.
Sidenote-I've heard that pressing then freezing and re-pressing gives a good texture. In your opinion is the freezing necessary?
Sam says
Freezing tofu provides a totally different texture. It's definitely not necessary, it's just to achieve a different texture. freezing gives it a spongey texture. Some people love it, some don't. Hmmm that's a great idea for a post! Maybe I will show you how to freeze and press tofu, and what it's like when you do that.
Clarissa says
I was just going to post that I used frozen tofu for this recipe and it was amazing (we put the strips into tacos!) but then I saw this. I freeze all of my tofu because the texture is quite different. Freezing soft tofu is my new favourite thing as the tofu can be pulled apart into shreds.
Sam says
Oh that's super interesting! So happy you enjoyed the recipe, I had never heard about freezing soft tofu, I will give that a try 🙂