Crispy Breaded Sliced Tofu

Tofu and I didn't exactly hit it off the first time we met. I couldn't figure out the texture, wasn't sure how to prepare it, and every recipe seemed to call for a different seasoning or technique. But after plenty of experimenting in the kitchen, I discovered that tofu is like a blank canvas—it soaks up whatever delicious flavors you give it. Today, it's a staple in my refrigerator. (And if you spot Costco's four-block tofu sale, don't pass it up!)

Beyond being incredibly versatile, tofu is also a nutritional powerhouse. Made from soybeans, water, and a natural curdling agent, it's creamy, high in protein, low in fat, and an excellent source of calcium and iron. It's also one of the most affordable plant-based proteins available, with a block that serves two to four people often costing less than $2.

This recipe is one of my family's favorites. I adapted it from an online recipe, making a few changes along the way, and the results have been a delicious success. The tofu is tender on the inside, coated with crispy breadcrumbs on the outside, and infused with a bright, tangy tomato marinade that adds just the right amount of zing. My vegan children and their partners always ask for seconds, and the sounds of "Mmm..." around the dinner table tell me everything I need to know.

Whether you're already a tofu fan or trying it for the first time, I hope this recipe surprises you—in the best possible way. Enjoy!

Ingredients

1 block extra-firm tofu

4 cloves garlic

2 Tbsp. tomato paste

1 Tbsp. Dijon mustard

1 Tbsp. maple syrup

1 Tbsp. soy sauce

1 Tbsp. water

1/4 tsp. pepper

1/2 cup Italian Seasoned breadcrumbs

2 Tbsp. olive oil, or more as needed for frying tofu

Directions

Drain the tofu (see note) and cut into 4 pieces. (Slice block in half lengthwise and then each piece in half. You’lll have 4 pieces. If wanting thinner slices, slice each quarter in half lengthwise through the width which will result in 8 pieces.)

Once cut, lay the tofu pieces on a clean dishtowel to drain excess water.

Combine minced garlic cloves, tomato paste, Dijon mustard, maple syrup, soy sauce, water, and pepper in a bowl large enough to fit tofu slices. Using a whisk, blend ingredients to form a paste-like spread.

In a separate plate (I use a pie plate), add the breadcrumbs.

Dip the tofu slices in the tomato paste mixture, and use a butter knife to help spread a thick layer of the sauce on each piece.

Next, dip the sauced tofu pieces into the breadcrumbs and use your hand to help pat the breadcrumbs onto the tofu. Repeat with remaining pieces of tofu.

Heat oil in a frying pan over medium heat. When hot, carefully fry the tofu until they are golden brown on both sides, about 3-4 minutes per side. Turn tofu slices carefully using a large, metal spatula. Do not use tongs for flipping, as the breadcrumbs may break off.

NOTE: To drain tofu, open the package and drain the liquid into the sink. On a rimmed plate, tightly wrap block of tofu in a dish towel and let it rest for about 5 minutes.