Coated in panko breadcrumbs and baked until crispy, these Breaded Tofu Sticks are a great alternative to conventional chicken strips. Simple to make and great for batch cooking, these vegan protein packed, dippable sticks are sure to become a family favorite!
Need a quick, kid approved dinner idea? Try these Breaded Tofu Sticks. They're super simple to make, a great source of protein, and dippable. I don't know about your kiddos, but mine pretty much love any food they can dip.
ingredients
- tofu
- breadcrumbs
- unsweetened almond milk
- arrowroot starch or corn starch
- dijon mustard
- nutritional yeast
- salt
- garlic powder
- black pepper
See recipe card below for quantities.
instructions
Drain water from tofu and use a tofu press if you have one to remove remaining water. If you don't have a tofu press place tofu on a tea towel. Place another towel on top of tofu and place something heavy on top such as a cast iron skillet or a cutting board with canned goods on top to press water from tofu. Leave for 20 minutes to press as much water out as possible.
Meanwhile preheat oven to 425 degrees.
Combine milk, mustard, and arrowroot or corn starch in a shallow dish. In another shallow dish combine breadcrumbs and seasonings. Slice tofu in about ¼-1/2 inch slices. dip each slice into the milk mixture and then the breadcrumbs to fully coat. Place on a baking sheet and continue the process until all tofu has been dipped and breaded.
Bake for 20 minutes and flip. Continue to bake for 10-20 minutes longer or until lightly browned and crispy.
substitutions
- Gluten free - use gluten free bread crumbs to make gluten free.
- Soy free - use hemp tofu to make soy free.
equipment
No special equipment is needed for this recipe.
storage
Store leftover tofu sticks in the fridge for 3-4 days. Reheat by warming in the oven or microwave. May also be frozen for extended storing.
top tip
This recipe is great to make in big patches and freeze to have on hand for a quick and easy meal anytime life gets too hectic. The sticks freeze and reheat very well, making it super convenient and easy to get dinner on the table quickly. Serve them with the kid's favorite veggies and dipping sauce for a fun family friendly meal everyone will enjoy! See recipe below for how to freeze.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 2 15 oz packages extra firm tofu
- 1 ½ cup breadcrumbs I used panko style.
- ½ cup plain unsweetened almond milk
- 2 teaspoon arrowroot starch or corn starch
- 3 tablespoon dijon mustard
- 2-3 tablespoon nutritional yeast
- ¾ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
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Drain water from tofu and use a tofu press if you have one to remove remaining water. If you don't have a tofu press place tofu on a tea towel. Place another towel on top of tofu and place something heavy on top such as a cast iron skillet or a cutting board with canned goods on top to press water from tofu. Leave for 20 minutes to press as much water out as possible.
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Meanwhile preheat oven to 425 degrees.
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Combine milk, mustard, and arrowroot or corn starch in a shallow dish. In another shallow dish combine breadcrumbs and seasonings. Slice tofu in about ¼-1/2 inch slices. dip each slice into the milk mixture and then the breadcrumbs to fully coat. Place on a baking sheet and continue the process until all tofu has been dipped and breaded.
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Bake for 20 minutes and flip.
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Continue to bake for 10-20 minutes longer or until lightly browned and crispy.
To freeze: Follow instructions and allow sticks to cool completely. After cooling store in a freezer safe container until ready to use. Then bake at 425 degrees for about 15 minutes or until warmed through.
Did you make this recipe? Let me know!