Breaded Tofu Sticks
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!
Servings 5 people
Ingredients
- 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
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.2 15 oz packages extra firm tofu
- After pressing, slice tofu in about ¼-1/2 inch slices.
- 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.1 ½ cup breadcrumbs, 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
- 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.
Notes
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.
