This tofu recipe took me a while to perfect, I’ve been through many different textures of tofu and cooking methods, and this method is tried and tested, and guaranteed to yield you some amazingly delicious tofu that is perfect every time!

What you will need:

• Soft tofu 900g
• Breadcrumbs
• Salt
• Pepper
• Crispy onions / shallots
• Seasonings of your choice (suggestions below!)
• Olive oil

First, you’ll want to find the softest tofu you can, but not silken. Soft, or ‘regular’ tofu is good, the best ones I’ve found are from our local Asian grocery store and usually come in 800-900g hard plastic packs, resting in water.

Take it out, pat it dry (don’t bother pressing it, I no longer bother to press my tofu because soft gooey tofu is far superior to dry tofu in my opinion! Cut into triangles, I usually get 48 triangles from 800-900g, which equates to two oven trays worth.

You can use whatever seasonings you like, however you need breadcrumbs. I’ve tried substituting corn flour but you just don’t get the same crispy crust!

We often use the following seasonings, or a mix of them all!

Breadcrumbs
Crispy onions / shallots.
Salt
Pepper
Dry Vegan chicken stock or chicken salt.
Paprika
Chilli flakes
Garlic salt / powder
Cajun seasoning
Lemon and herb
Chipotle


These will be quite salty, if you prefer a less salty dish go easy on chicken salt / salt / garlic salt.

You can omit any of these ingredients if you don’t have them however I would suggest trying to find the crispy onions as they really boosted the flavour and texture of the outside. If you don’t want an onion flavour, the larger panko breadcrumbs flakes would work great!

Mix and or / crush everything together in a dish.

Coat your tofu in your breadcrumb mixture, patting all sides so they are heavily crumbed. Place triangles point side up on a tray lined with greaseproof paper.

Drizzle a small amount of olive oil over the top of your tofu. This will give them a slightly fried texture. If you want to make them a little healthier you can omit this step, they will still crisp but be slightly more crumbly.

Preheat your oven to 200, bake for around 40 minutes until the tips of the triangles are crispy. The sides may still feel slightly soft, but they will crisp a little when you take them out to rest.

Leave for 5 mins to cool, salt a little to your taste and nom them!

We just eat these as they are because they’re so juicy, but they would go well with sweet chilli, or a spicy sriracha sauce. We also enjoy wrapping them in lettuce parcels to add a bit of greenery to the dish, and they make excellent finger food!

They’re so crispy on the outside and soft and egg like on the inside, easily my favourite type of tofu. Other than the small amount of oil drizzled on top, they’re pretty healthy too! You could omit the oil, I made a half and half batch before and they are just as tasty, but not quite as satisfying!

If you liked this recipe please comment and let me know! If you have any spice recommendations I’d also love to hear them.

If you enjoy this kind of content, please feel free to check out my Instagram, where I post tasty vegan food every day. I also have a Twitter account so you can stay up to date there too!

• Twitter
• Instagram