Easy Sheet Pan Spicy Tofu Recipes

SHEET PAN TOFU 3 WAYS RECIPE BY TASTY

Sheet Pan Tofu 3 Ways Recipe by Tasty image

Here's what you need: extra firm tofu, low sodium soy sauce, garlic powder, all-purpose flour, corn starch, unsweetened non-dairy milk, panko bread crumbs, nutritional yeast, paprika, cayenne, kosher salt, pepper, olive oil, vegan teriyaki sauce, vegan bbq sauce

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

28 oz extra firm tofu, drained
2 tablespoons low sodium soy sauce
¾ teaspoon garlic powder, divided
½ cup all-purpose flour
1 tablespoon corn starch
½ cup unsweetened non-dairy milk
½ cup panko bread crumbs
1 tablespoon nutritional yeast
1 teaspoon paprika
¼ teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon pepper
olive oil, to taste
vegan teriyaki sauce, to taste
vegan bbq sauce, to taste

Steps:

Preheat the oven to 400°F (200°C).
Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

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