*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
(click stars to vote)
Crispy Breaded Tofu Steaks
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.
Amanda says
You may have already answered this question, but do you think this recipe would be just as good baked? If so, what temp and how long do you think would be best?? Thanks!! 😀
Sam Turnbull says
Hi Amanda, These would probably get a little dry if baked instead of fried, but you could try 400F for about 20 minutes. Enjoy!
Spooky says
I just made this. Baked the tofu at 400 degrees, 12 minutes per side, bottom rack. Got a little crispy and was highly delicious!
Anaia says
I am pretty new to being vegan but your website has really helped me. Whenever I need tot make something for dinner I immediately go and browse your recipes.
I decided to try this tofu recipe. It didn't turn out has expected but still very tasty. My tofu was way too crumbly and wouldn't stay a solid shape. Do you have any suggestions how to prevent this?
I still managed to get a couple small nugget-sized tofu steaks and for the crumbly bits at the end I mixed with the leftover sauce and panko crumbs an made a ball shape and cooked.
They turned out to be a really good vegan meatball.
I will be trying to make this again though since the outcome was still very good and delicious. I even got my brother (who usually frowns upon my vegan foods) to ask for some!
Sam Turnbull says
Hi Anaia, did you use extra-firm tofu? frim or medium tofu easily crumbles. If yours was extra-firm, I recommend trying another brand as extra-firm tofu is really rather sturdy usually.
Shane says
Another awesome recipe!! I agree it was hard to flip with the coating. But still came out great. So far it is 2/2 on my attempts at your recipes. Definitely my new favorite site! Thanks Sam!!
Sam Turnbull says
Aww shucks, so happy to hear that, Shane 🙂
Isobel says
Do you think I could make them in an air fryer?
Sam Turnbull says
I'm sure that would work great!
Megan says
Big hit with my family and super simple to make, which makes them a big hit with me. My husband said, "Babe, this is an eleven!"
Sam Turnbull says
YAY!!! Thrilled you enjoyed the recipe so much, Megan 🙂
Vanessa says
Would it be possible to turn this into nugget sized?
Sam Turnbull says
For sure! Go for it 🙂
TERESA says
I just made this and wow! It is so good! My second time with tofu. The first time was horrible! This recipe is so good! Thank you so much....I am trying to go more plant based proteins. I roasted some carrots and zucchini with it...yum!
Sam Turnbull says
Yay!! Thrilled you enjoyed it so much, Teresa 🙂
Vivian says
Hi Sam, this is the third tofu recipe that I try from your blog -- LOVED all of them. I used to hate tofu, but now I think I might be addicted?? Oh well.
I feel like I might have done something wrong in this one, because it didn't turn out as good as the previous ones. However, the tomato paste mixture was so delicious that I caught myself licking the remains in the bowl and wishing there was more to use in something else. Do you have any ideas on what other sorts of dishes could I use this mixture?
Thank you! 🙂
Sam Turnbull says
Hahaha! Tofu can be bland and horrible if not done right (just like any meat... can you imagine plain boiled chicken?). It's all about how you prepare it. You can use the tomato paste mixture where ever you like! Spoon it over veggies, or stir it into pasta. It's up to you. 🙂
Lisa says
The family loved it.
I'm curious what makes the fat so high? How much lower is it if you use a fat free non stick spray instead of olive oil?
Thank you
Sam Turnbull says
It would be the olive oil but also tofu is usually pretty high in fat as well.
Susan says
It was a lot better than I thought it would be and I ate it but I don't think I'll be making it again. I have never liked tofu but I was hoping this would win me over.
Good job, though and I'm sure people who like tofu will love this recipe
Sam Turnbull says
Haha, this is definitely a recipe for people who like tofu!
Michelle says
I’m gluten free & trying to stay grain free. Could I use almond flour in place of the panko?
Sam Turnbull says
Gluten-free is not my expertise so I'm not sure.
Stephanie says
Maybe try cornflakes?
Susan says
I changed my mind, It was best when I ate it cold, straight out of the fridge. It reminded me of cold breaded, cheese sticks and I really liked it so you don't have to like tofu to like this recipe. Thank you
Sam Turnbull says
Bahaha! That's awesome! Thrilled you enjoyed it cold Susan 🙂
Crystal says
You are amazing. This is one of the best things I've ever eaten. This is probably the 5th recipe I've made from your site. My husband and toddler paused from eating long enough to say how good it was. And continued to devour and ask for more. You have made be coming vegan exciting and fun and easy!
Sam Turnbull says
Oh my goodness! Melt my heart!!! Thank you so much for the amazing comment. Thrilled you are enjoying my recipes so much 🙂
Lindsay Szymanski says
this was delicious !
Sam Turnbull says
Yay!
Hellen says
My tofu steak got really pretty:o
But the taste wasn't so good:( my tofu never work out if I don't leave it in the sauce longer.
Sam Turnbull says
Aww sorry you didn't enjoy it.
Regan says
I see I'm a little late to this tofu party But I only JUST realized how much I loved it a couple weeks ago!! I showed my husband the picture of your tofu steak and he didn't believe it was a vegan meal until I made it and proved him wrong! This is delicious and I can't stop eating it. I can't wait to try the rest of your tofu recipes as I've tried many of your others and love, love, LOVE THEM! Yum!
Sam Turnbull says
Hahaha! I am so happy you have discovered your love of tofu! I love the stuff, but know that not everyone does so I have to consciously not post only tofu recipes on my blog. Hahaha 🙂
Emma Turnbull says
This was so delicious I could hardly stop eating it. Totally Yum or as I would say Yotally Tum.
Mom made this for dinner and it was absolutely great. Yah Sam. Fortunately, I do have some left over for tonight.
Sam Turnbull says
Hi Em! Yay! So happy you enjoyed the recipe. Great to see you on here too 🙂
Cathy says
I was craving some vegan BBQ and these steaks hit the spot! Served them with pseudo-vegan Caesar salad with roasted potatoes. Very yummy! Thank you so much.
Sam Turnbull says
Yay! So happy you enjoyed them 🙂
laura weynants says
isnt mustard made with eggs?
just asking since you say you are vegan
and since the recipe has dijon mustard..
thanks for this delivious looking recipe 🙂 will def try it (without mustard perhaps 😉 )
laura
Sam Turnbull says
Nope, I think you may be thinking of mayonnaise perhaps? Mustard isn't usually made with eggs. The dijon mustard I have in my fridge right now contains vinegar, water, mustard seed, salt, chardonnay wine, citric acid, tartaric acid, spices, and tumeric. All vegan 🙂 You can always just check the ingredients on your mustard to be sure. Enjoy!
Rox says
I agree with Joanne, you really nail it. This is the fourth or fifth recipe of yours I have made and they have all been outstanding. I can not WAIT for your cookbook. I will buy one for me and one for at least three other people. Just put me down for 4 now
But seriously........
Sam Turnbull says
Hahahaha awww shucks, thanks Rox! Your comment totally made my day! So happy you are loving my recipes and are super excited for my book, I cannot wait to share it with you 😀
Joanne Freund says
Wow! Another winner. These were outstanding. I cut my block into fourths so that I would have more of that crunchy goodness with each piece of tofu. Side of simple steamed broccoli, horseradish mashed potatoes, what more could you want?? Cut up into eighths, they would make super hot wings for Super Bowl Sunday. I was lazy and just took some ketchup, Siracha sauce, molasses, smoked paprika, basil for a quick dippy sauce. Sam, you really are talented.
Sam Turnbull says
I love the idea of hot wings!!! Brilliant, Joanne 🙂 So thrilled you loved them so much, and thank you for the lovely compliment, I'm blushing 😀
Catie says
Making these bad boys again. the boyfriend is addicted! YUM!
Sam Turnbull says
Woo hoo!! So happy it's become a fav! 😀