Panko Tofu
This baked Panko Tofu is crispy on the outside and soft on the inside. Serve it with your favorite dipping sauce for dinner or a snack.
Servings: 4
Calories: 292kcal
Ingredients
- 14 ounces firm or extra firm tofu drained and pressed
- 2 tablespoons low sodium gluten free tamari
- ¼ cup tapioca flour
- 1 cup gluten free panko style breadcrumbs
- ¼ cup water
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons nutritional yeast
- Salt and pepper
- Olive oil
Instructions
- Drain and press the tofu. If you do not have a tofu press, you can place it on a clean towel on a cutting board. Then place a heavy object, like a cast iron skillet on top. Let sit for 15 minutes.
- Slice the tofu into blocks and place in a large shallow dish. Pour tamari over the tofu. Let marinate for 1 hour.
- Preheat oven to 400°.
- In a large mixing bowl combine tapioca flour, spices, and nutritional yeast. Whisk.
- Add water and whisk until smooth.
- In a separate bowl add the panko breadcrumbs.
- Place parchment paper on a baking sheet. Spread enough olive oil on top to cover to the edges.
- Dip the marinated tofu into the batter, then into the panko. Set on top of the oiled parchment paper lined baking sheet.
- Bake for 20 minutes at 400°, then flip, and bake another 20 minutes.
Notes
This recipe will last about 5 days in an airtight container in the fridge.
Nutrition
Calories: 292kcal | Carbohydrates: 42g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 672mg | Potassium: 118mg | Fiber: 3g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 0.3mg | Calcium: 129mg | Iron: 2mg
