Save this recipe!
Get this delivered to your inbox, plus new weekly recipes.
I've been making this Crispy Holiday Tofu for the past few years and it's always a hit! It's easy to make, pairs well with classic Thanksgiving/Christmas side dishes, and is high in protein to satisfy the vegetarians and vegans in your life. Serve it with gravy for a plant-based holiday main that doesn't feel like a compromise!
Looking for more ways to enjoy tofu? Check out my other popular tofu recipes: Crispy Air Fryer Tofu, Tofu Sticks with Honey Mustard, and Sweet Chili Tofu Bowls.
Jump to:
Why you'll love this recipe
- Easy Vegetarian & Vegan Main: Crispy Holiday Tofu is perfect Thanksgiving or Christmas! It's quick to make—no need to press or marinate the tofu. And it's delicious paired with all the classic holiday sides, like gravy and mashed potatoes!
- Simple but effective seasoning: Instead of calling for a bunch of fresh herbs that'll probably go to waste, this recipe uses a pre-mixed blend of dried spices. Poultry Seasoning is the "secret ingredient" for classic holiday flavor. It's easy to find at the grocery store, more convenient and budget-friendly.
- Baked, not fried: Most crispy tofu recipes need to be fried in oil, which can be messy. Instead, this recipe uses just a light spray of oil. The panko gets golden and crunchy in the oven—no oily deep-frying needed!
- Tested technique: I created this crispy panko tofu method back in 2020— while developing the Crispy Tofu Bahn Mi recipe for my cookbook. It worked so well that I've been tweaking and perfecting it ever since!
- Gluten Free option: Finding a vegan AND gluten-free holiday dish can be hard, but this recipe has you covered! All you have to do is use is storebought gluten-free panko breadcrumbs.
Ingredients (and substitutes)
This plant-based main dish gets holiday flavor from pantry spices and crispy panko. You only need 8 ingredients, plus salt and pepper!
Here are the ingredients for Crispy Holiday Tofu:
- Tofu: Use extra-firm tofu. It’s already pressed to remove most of the moisture, so the tofu can soak up the seasonings. No need to press it again at home. You can substitute firm tofu—but pat dry and consider pressing if it's really wet.
- Tamari (or Soy Sauce): Infuses the tofu with salty, umami flavor. It also hydrates the cornstarch, so there's no visible powder. And it helps the panko stick to the tofu. Tamari is usually gluten-free (check the label to confirm), but soy sauce is not.
- Cornstarch: Helps the tofu crisp up. In a pinch, you can substitute arrowroot powder, but it can get a bit sticky/gummy. Stick to cornstarch if you can!
- Panko Breadcrumbs: A quick way to make a crispy tofu coating, without deep frying. To make this recipe gluten-free, simply use store bought gluten-free panko.
- Poultry Seasoning: This premixed blend of dried spices contains sage, thyme, rosemary and other seasonings used for turkey or chicken. It's an easy way to infuse "classic" holiday flavor into a vegetarian or vegan dish—no meat required! You can find it in the spice aisle at your grocery store or make your own.
- Fresh Thyme: This recipe mostly relies on simple dried spices—but fresh thyme gives extra flavor and looks nice too. It adds a holiday flavor without being too strong like rosemary. Feel free to top it with extra thyme leaves for garnish.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more crowd pleasing tofu recipes? Check out: Vegan Satay Skewers, Sweet Chili Tofu Bowls, and Vegan Laksa Soup.
How to make Crispy Holiday Tofu
This easy recipe takes only 30 minutes to make! The tofu soaks up tamari for flavor, then gets coated in cornstarch and spiced panko before baking.
Here’s how to make my panko-crusted holiday tofu, step by step:
1. Lay sliced tofu in a shallow dish to absorb tamari (or soy sauce).
2. Scatter with poultry seasoning and cornstarch. Toss until no powder's visible.
3. Mix panko, thyme, poultry seasoning, garlic powder, salt and pepper.
4. Dip tofu slices into the panko mixture, pressing firmly to coat.
5. Arrange coated tofu on a baking sheet. Spray lightly with oil spray.
6. Bake until golden brown, 20 to 25 minutes, rotating the pan if need.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Keep one "dry" and one "wet" hand when breading: It's best to designate one of your hands for grabbing the wet tofu slices—then the other hand for coating it in panko. This prevents both your hands from getting sticky.
- Ensure the tofu is well coated: It's very important that the tofu gets a thick, even coat of panko breadcrumbs. Make sure you follow the recipe instructions to swirl the tofu in the residual tamari before dipping it. And, use your fingertips to really press the panko into the tofu.
- Watch for oven hot spots: Most ovens have a "hot spot" that can make baking uneven. If you notice one side getting too dark, rotate the baking sheet for more even browning. And you may need to adjust bake times slightly.
- Air fryer option: You can make this tofu in the air fryer, like my Honey Mustard Tofu Sticks. However, the air fryer cooks the tofu faster so you want to adjust both temperature and cook time. See instructions in the Recipe Card below.
- Serve with gravy: This crispy holiday tofu is best drizzled with gravy. I love to use Better Than Bouillon's Vegetarian "No Chicken" or "No Beef" to make plant-based gravy.
- More ways to use panko breadcrumbs: Make a light, crunchy coating for baked Air Fryer Eggplant Parmesan, Broccoli Fries and Avocado Fries. Or, scatter it over a cheesy pasta bake or a simple Swiss Chard salad.
Recipe FAQ's
The panko should turn golden brown, but not burn. If it gets too dark, your oven might be too hot. Keep the oven rack in the middle position and rotate the baking sheet as it bakes. If needed, turn down the heat or shorten the baking time.
I haven’t tested this with a thyme substitute, but fresh rosemary or sage could work. Start with just 1 teaspoon of chopped rosemary or sage (instead of 1 tablespoon thyme), since they're stronger flavors. I wouldn’t substitute dried herbs—they likely won’t stick and might be overpowering.
For the best results, this dish is best made fresh. You can coat the tofu in panko and let it sit on the baking sheet—on the counter—for up to an hour. Then when ready, just spray with oil and bake it fresh.
Otherwise, you can bake in advance. It'll be a bit less crispy, but will still taste great! Reheat in a convection oven at 350℉ for 5-10 minutes (or 375℉ in regular oven) or in an air fryer at 325℉ for 5-10 minutes.
More vegetarian holiday recipes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Crispy Holiday Tofu
Ingredients
Tofu
- 12 oz extra firm tofu (see note 1)
- 2 tablespoons tamari (or soy sauce)
- ¼ teaspoon poultry seasoning (see note 2)
- 2 tablespoons cornstarch
Panko Coating
- ¾ cup panko breadcrumbs (gluten-free if needed)
- 1 tablespoon fresh thyme leaves
- ¾ teaspoon poultry seasoning (see note 2)
- ¾ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- oil spray
Instructions
- Preheat: Preheat oven to 400℉ (205℃), with rack in the center position (see note 3). Line a large baking sheet with parchment.
- Marinate Tofu: Cut 12 oz extra firm tofu into ¼-inch (0.5 cm) thick slices. Pour 2 tablespoons tamari into a shallow dish (see note 4). Spread tofu in the tamari, flipping to coat both sides. Let marinate for 6 to 8 minutes, turning the slices halfway through, until most—but not all—of the tamari is absorbed.
- Seasoning and Cornstarch: Sprinkle ¼ teaspoon poultry seasoning over both sides of the tofu. Then scatter 2 tablespoons cornstarch over both sides. Use your fingers to rub the cornstarch into the tofu, flipping in the remaining tamari, until no more powder is visible.
- Mix Panko: In a shallow bowl, mix ¾ cup panko breadcrumbs, 1 tablespoon fresh thyme leaves, ¾ teaspoon poultry seasoning, ¾ teaspoon garlic powder, ¼ teaspoon fine sea salt, and ¼ teaspoon black pepper.
- Coat Tofu: Working with one slice at a time, use one hand to swirl the slice in the residual tamari at the bottom of the dish to moisten. Dip tofu into panko mixture to coat all sides (use your other dry hand to press the panko into the tofu). Arrange tofu on the parchment-lined baking sheet.
- Spray & Bake: Add a light and even coat of oil spray on both sides of the tofu. Bake until crispy golden brown, 20 to 25 minutes, rotating the pan if needed as it bakes (see note 5). Serve hot, ideally with gravy!
Notes
- Tofu: Use a block of extra-firm tofu, which has already been pressed to remove most of the moisture. You can substitute firm tofu, but thoroughly pat it dry with a clean kitchen towel. If the firm tofu still feels quite wet, wrap it in a dry kitchen towel and place a heavy plate on top for 10 minutes to "press" out extra moisture.
- Poultry Seasoning: This premixed spice blend typically includes sage, thyme, and rosemary. You can find it in the spice section of the grocery store. Otherwise, you can make your own.
- Convection ovens: If you have a convection setting on your oven, use it—and preheat to 375℉ (190℃) instead. The fan helps circulate the air for more even baking.
- Shallow dish: A large rimmed dinner plate works great. You want the dish to be wide enough so that the tofu can spread out in a single layer. Make sure there's a slight rim so the tamari doesn't spill out.
- Oven note: If you notice the panko is browning unevenly or too much while baking, your oven might be too hot. Try rotating the baking sheet to encourage even browning. And if needed, reduce oven temp or bake time slightly.
- Air Fryer option: Arrange panko crusted tofu in a single layer in an air fryer basket. Air fry at 375℉ (190℃) until golden brown, about 11 to 13 minutes. You may need to adjust bake times slightly, as air fryer models vary.
- Make Ahead tip: This dish is the most crispy when baked fresh. You can advance prep by coating the tofu in panko and letting it sit out on the counter (for up to 1 hour). Then, bake right before eating. Otherwise, if you bake in advance, reheat in a convection oven at 350℉ (regular oven at 375℉) for 5-10 minutes or in an air fryer at 325℉ for 5-10 minutes.
- Serving suggestions: Best served with gravy, mashed potatoes, and all the holiday sides!
LEAVE A COMMENT