Crispy Holiday Tofu

5 from 1 vote

Crispy Holiday Tofu is the perfect vegan or vegetarian main for Thanksgiving or Christmas dinner. It's packed with all the holiday flavors, but without the turkey! Nestle it in mashed potatoes and drizzle the whole thing with gravy. Make extra because everyone will want a bite! (Vegan, Gluten Free option).

Prep Time10

Cook Time20

Total Time30

Servings:

Author: Bri Beaudoin

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

US Customary - Metric

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!

Nutrition