Easy Weeknight Dinner: Crispy Breaded Tofu Strips & Sweet Potato Fries

by Angela (Oh She Glows) on January 18, 2012

Are pigs flying?

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I think pigs are flying.

Wait, maybe tofu is flying.

I know what you are thinking…Ange is eating tofu?

It all started a couple months ago when my friend Sarah treated me to an incredible sweet and sour tofu dish for dinner. A heavenly sweet and sour glaze coated crispy baked tofu all served over steamed vegetables and wild rice. This meal was all I could think about for days! I haven’t tried a lot of tofu because I always thought that tofu bothered my stomach (I tend to have stomach pains after eating tempeh and seitan, for example), however this tofu meal did nothing of the sort. My stomach was fine and my taste buds were smitten!

A few weeks later, I was in the kitchen making a similar recipe…

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Then, I made eggplant roll-ups with “ricotta” cheese and was also blown away.

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[Both recipes may appear in a hopeful future cookbook, but if not, I will certainly post them!]

This week, I was struck with an idea to make a crispy breaded tofu to pair with sweet potato fries. I was inspired by a cornmeal tofu recipe in Veganomicon. One of the meals Eric always ate in university was chicken fingers and fries so I was curious if I could make a tofu version that he’d enjoy. It was a stretch, but I figured it would be an interesting experiment! You know how I love my kitchen experiments.

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Well, lo and behold it worked…and we both inhaled this meal. Dipped in ketchup and served with roasted sweet potato fries, it was easily one of our favourite easy meals in a long time. I seasoned the fries and tofu with a lovely cinnamon/cumin/chili powder blend which went along nicely with sweet potato fries. I never thought I would see the day when we would both inhale tofu.

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5 from 6 reviews
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Crispy Breaded Tofu Strips and Sweet Potato Fries

Vegan, oil-free, refined sugar-free

By

These crispy strips could turn anyone into a believer…even my chicken finger loving husband.

Inspired by cornmeal tofu in Veganomicon

Yield
3 servings
Soak time
20
Prep time
Cook time

Ingredients:

  • 1 package firm or extra firm tofu (I use organic, non-GMO, about 350 grams)
  • 1/2 cup almond milk (or other milk)
  • 1 tbsp cornstarch
  • 1/3 cup cornmeal
  • 1/2 cup breadcrumbs (use gluten-free if necessary)
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • scant 1/2 tsp kosher salt
  • 1/4 tsp cayenne powder (for a kick of heat)
  • 1/4 tsp onion powder
  • 1 large sweet potato + 1 tsp oil + 1/2 tsp cinnamon + pinch salt + 1/4 tsp cumin

Directions:

  1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.
  2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400F and grease 2 baking sheets with oil. Slice the potato into fries and then coat with 1 tsp oil, 1/2 tsp cinnamon, 1/4 tsp cumin, and a couple pinches of salt. Lay out on greased baking sheet.
  3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.
  4. Bake tofu on middle rack and fries on bottom rack at 400F. Bake for 20 minutes, then flip the tofu and fries, and then bake for another 15-20 minutes until crispy. Remove tofu and broil the fries for a few minutes, watching carefully, until golden and charred in some spots. Remove and serve with ketchup!

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The first thing I did was rinse and press the tofu. I put down a couple kitchen towels on the counter, then wrapped the tofu in another towel, added another towel on top, and then stacked heavy cookbooks on top. I let it sit for about 20 minutes. This simply soaks out some of the water in the tofu, allowing for a crispier result.

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Meanwhile, I got my sweet potato on! I used 1 large sweet potato, added 1/2 tsp cinnamon, 1/4 tsp cumin, few pinches of salt, and 1 tsp oil. Mix it all together and lay out on a greased baking sheet. Set aside.

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After pressing, I sliced the tofu into 9 strips (next time I would probably just do 8 so they are a bit thicker)

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Then I dipped the tofu into the milk and cornstarch mixture, followed by the cornmeal/breadcrumb mixture.

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Place on a greased baking sheet. Now bake the tofu and sweet potato fries simultaneously (tofu on middle rack, fries on bottom), for 20 minutes at 400F. Now flip everything and bake for another 15-20 minutes. Remove tofu and broil the fries for a few minutes, watching very closely!

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Amazing, crispy, addictive tofu strips that were made for dipping in ketchup!

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With the leftovers, I chopped up a couple strips and mixed it into a big salad for lunch. It was a great salad topper with a kick of protein. You could also layer these in a sandwich or wrap too.

If you try it out, let me know what you think!

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{ 236 comments… read them below or add one }

The Mrs @ Success Along the Weigh January 18, 2012 at 9:59 am

The last time the Mr and I tried tofu was probably about 10 years ago. It was jiggly in the pan and one piece actually leapt out of the skillet. I would like to think things have improved since then. You *might* have convinced me to give it another shot. ;-)

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Angela January 18, 2012 at 10:07 am

My first experience making tofu (must have been a couple yrs ago) was scary too! I’ve found that I prefer it baked quite firm. I’m sure fried would also be killer. ;)

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Sylvia January 19, 2012 at 11:36 am

Did you really lose 200 pounds? I bet it would be an amazing story to read!

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Teri Cummings January 25, 2012 at 5:18 pm

This was fantastic! I did not have cornstarch or the usual Unsweetened “So Delicious” Coconut Milk so I altered it a smidge and wanted to share this with you.

In place of Cornstarch I used Kuzu and in place of the milk I used 1/4 cup Coconut milk (full fat) that I diluted with water.

I served it with a large sauteed Kale & Garlic salad and regret not photographing it!

Thanks for all your work!!

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Angela (Oh She Glows) January 25, 2012 at 7:37 pm

Thanks Teri!

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Dena July 16, 2012 at 1:25 pm

Great recipe! Tried it with some ketchup and hot sauce and it was amazing!

Keep it up, love the creativity

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Meredith January 18, 2012 at 10:02 am

I am always looking for easy weeknight dinners and this recipe is definitely one I am going to try. I am been very skeptic when it comes to tofu, but I think I could handle this!

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Angela (Oh She Glows) January 18, 2012 at 10:18 am

Let me know what you think of it!

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Grace - Love Your Healthy Life January 18, 2012 at 10:03 am

This looks so yummy, I’ll definitely have to try it g.f.! I love the tip of pressing the tofu with books! I never thought to try that : ) Also, I wanted to say I’ve been making some of your best soups of 2011 and they have all been SO good. You are a culinary queen, Angela! xx

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cammy January 18, 2012 at 10:07 am

I have been a self identified tofu hater for quite some time. I have never been able to acquire a taste for it. However, this post gives me some hope- I plan on making it today and see if Im a convert- thanks for the recipe and the challenge

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Kainyu January 18, 2012 at 10:14 am

Awesome!! I just sent you an email on Monday asking you to post up some tofu recipes even though you don’t eat it and voila!!!!!!! Thank you so much for this one. Will try it out and tell you how goes for me. Oh and you are awesome!!! Just thought you should know :-)

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Angela (Oh She Glows) January 18, 2012 at 10:56 am

heh that one is for you my dear!

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Noelle (@singerinkitchen) January 18, 2012 at 10:16 am

Looks super delicious! I am back to eating tofu after having my baby. I could not STAND the taste of tofu while pregnant! I must try this soon! Thanks!

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Angela @ Eat Spin Run Repeat January 18, 2012 at 10:16 am

That is quite the high-tech tofu press you’ve got there! ;) LOL! (I do the same thing.) This looks fantastic, and I bet it would have a lot of tofu-phobics fooled! One of my roommates used to ONLY eat chicken fingers for dinner, and I’d love to try these on her to see what she thinks!

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Mandy Jo January 18, 2012 at 10:18 am

A few things…
First of all, this recipe looks amazing!! Love me some sweet potato fries!
Secondly, I have been following your blog for about two months now and have loved every blog and every recipe so thank you! It wasn’t until this morning that I started digging deeper into your blog and I read your ABOUT page along with some of your older blogs. Thank you Angela, it was so inspiring to read your story and I related to almost every bit of it. I too struggled with eating disorders when I was in college and have since then been somewhat “obsessed” with body image until about the past year or so. I recently began a vegan lifestyle and have never felt better internally and physically but have felt a lot of the pressures from co-workers/family and friends who already give me Hell for being so thin. I was started to get a little “down” about it but luckily came across your blog: Do You Feel Pressure From Your Job To Be Thin: Take 2 and it really made me realize that you’re so right! I need to worry about me and my body and health, they can worry about theirs (their daily trips to Arctic Circle aren’t helping). So thank you again for always inspiring me and so many others to be healthy. :)

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Angela (Oh She Glows) January 18, 2012 at 10:20 am

Hi Mandy Jo, Thank you so much for your comment…you are too kind! I’m honoured that my story could be an inspiration for you. I’m so happy to hear about all of the progress you are making in your life. :) Wishing you a great 2012!

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Amber Shea @Almost Vegan January 18, 2012 at 10:19 am

So glad you’ve finally been turned on to the magic of tofu! :D

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Beth January 18, 2012 at 10:21 am

Looks great! I love sweet potato fries. I, like you, am not a huge tofu fan unless it’s dressed up with something, so I will give this a try.
I’d like to see an update on your experiences with the naturopath when you get a chance!

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sarah January 18, 2012 at 10:24 am

I have tofu in the fridge now and think I will try this with my kids! I know my body has a love/hate relationship with soy too. I find it depends on my cycle weirdly enough. I have had success with sprouted tofu though, so you might want to try it out!

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Amanda Elliott January 18, 2012 at 10:24 am

These look great! I will be adding this to my meal plan next week. Quick and yummy meals to make after work can be hard to find. I have a couple we have every single week and I’m always looking for more!

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Grace @ What Grace Cooked January 18, 2012 at 10:26 am

This looks great! I love when “comfort food”-type classics get a healthy make-over, and this is something I can definitely see myself trying out.

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Shannon January 18, 2012 at 10:26 am

I have missed chicken fingers so much, and nothing has compared. I hope these do it for me! I also love sweet potato fries.

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The healthy hipster January 18, 2012 at 10:28 am

I definitely feel your love hate relationship with tofu and often opt for tempeh since it is fermented and easier on my digestion. However when it’s done right it can be seriously tasty and this recipe looks just perfect! Can’t wait to give it a try!

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Laura @ Sprint 2 the Table January 18, 2012 at 10:29 am

Pressing tofu is definitely the key to making is good. I love it’s versatility – you can try just about any marinade with it!

Eggplant rollatini has been one of my favorite experiments this winter. Yours looks good too!

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Laura January 18, 2012 at 10:34 am

I’ve been looking for a good breaded tofu recipe – to convert my chicken finger loving dbf to tofu. (last time we then went out for a pint and he ordered chicken wings as well!) My attempts ALWAYS fail, so next time I see him I will attempt this meal on him!

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Greta @ Staying Lost January 18, 2012 at 10:35 am

This is perfect timing because I’ve been craving sweet potato fries! I love the idea of cornmeal-breaded tofu.

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[email protected] KatieDid January 18, 2012 at 10:36 am

Love the sound of the fries with that spicy seasoning. I’m not a fan of tofu but I love the look of the fries!

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Fiona January 18, 2012 at 10:37 am

Seitan is made w/ wheat gluten and I thought I read in one of your previous posts that you saw someone who told you that you were not intolerant. So you should be fine eating seitan which is awesome because it’s delicious! And if tofu doesn’t bother you I don’t see why tempeh would! Of course I’m no expert bit I’d hate to see you miss out on some awesome foods if you don’t have to!

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Julie January 18, 2012 at 10:38 am

I actually have eggplant right now… any chance you’ll give a hint for the rollups?! ;-)

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Christine (The Brighter Side of Life) January 18, 2012 at 10:42 am

Yay! This is going to be supper tonight! I think I actually have all the ingredients. We like tofu and sweet potatoes, though have never tried them in the same meal. Now I’ll just have to see if our two little boys will go for it…

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Maria @ Sinfully Nutritious January 18, 2012 at 10:45 am

Wow, that looks great. I have made a similar version that mimic fish sticks. The tofu was drained and then marinated in a kelp brine. Into the crumbs went some crab seasoning, and it was baked to perfection! Sweet potato fries are the best along side anything! Thanks for the great recipe. I will be sure to try this one.

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Angela (Oh She Glows) January 18, 2012 at 10:49 am

So creative! I will have to try that.

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kathleen @ the daily crumb January 18, 2012 at 10:46 am

i have to admit, i have yet to find a tofu recipe that i LOVE… but breaded and crispy is making this one sound like a potential winner! can’t wait to try it out :)

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Roanne January 18, 2012 at 10:46 am

Yay! Tofu! :D

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Gina @ Running to the Kitchen January 18, 2012 at 10:46 am

I do this sort of thing with tofu a lot because it’s one of the few ways I actually enjoy it but I’m never diligent about pressing it long enough. I bet it would be even better if I actually had the patience for that!

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Carolina January 18, 2012 at 10:48 am

Hmm this looks great! Would you mind sharing your homemade ketchup recipe?

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Angela (Oh She Glows) January 18, 2012 at 10:49 am

It’s not homemade…just an organic kind (which is why it is darker!)

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Carolina January 18, 2012 at 11:44 am

Oh i see, too bad…I’m looking for a good recipe to try for at home ketchup :)

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Dana January 18, 2012 at 10:56 am

Those tofu strips look soooo good! I need to make them ASAP (maybe I can finally convince my tofu hating boyfriend that it is delicious??).

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Danielle January 18, 2012 at 10:59 am

Haha, you read my mind. I was so confused when I read the title… I’m glad you decided to give tofu another try! One other thing you might want to try (if you are getting in the habit of eating tofu) is a tofu press. I have one and I love it! It’s so convenient and gets rid of a lot of moisture!

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Christina January 18, 2012 at 10:59 am

I’m selfishly SO happy you are making tofu recipes now!!! Yayyyyy :D

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Whitney January 18, 2012 at 11:01 am

WOW! This looks terrific and easy enough! I have been transitioning to vegetarian eating lately and tried tofu a few ways… I haven’t LOVED any preparation of it yet, but still looking for a way to love it. I will definitely try this with the block of tofu in my fridge. Thanks for the recipe, Ang! I have had great luck with every recipe of yours so far. :)

A question for you: what type of Ketchup do you buy/make? I haven’t found a good one that doesn’t use HFCS! Yours looks thick and “real”!

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Angela (Oh She Glows) January 18, 2012 at 11:28 am

Hey Whitney! we buy Simply natural and presidents choice organic. The PC one os most similar to heinz

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Malva January 18, 2012 at 11:09 am

Funny I was looking at that same recipe in V-Con just yesterday!

We love tofu around here! We like the texture of thawed tofu best, you should try it. I just freeze it as is (normally firm La Soyarie tofu, ONFC carries it), in its package. Once thawed, you can press it between your hands and all the water will drip right out, no need to spend 20 min pressing it. Then use it however you want.

But for riccotta-ish applications, the Mori-Nu shelf stable tofu is best.

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Angela (Oh She Glows) January 18, 2012 at 11:29 am

I’ve heard of that before….sounds intriguing! Will have to try it.

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Lauren @ What Lauren Likes January 18, 2012 at 11:10 am

yum! I just bought some tofu and was looking for a recipe! Perfect! Thanks :D

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Mary January 18, 2012 at 11:10 am

Those fries look wonderful! Perfect timing too, I bought a couple of sweet potatoes on a whim during my last grocery run and I hadn’t touched them yet. Unfortunately I won’t be trying the tofu recipe as I am allergic to soy. I’ll be making these tonight with your perfect veggie burger, I haven’t yet found a recipe to beat yours!

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Therese January 18, 2012 at 11:12 am

Oh, thank you, thank you, thank you! I never seem to be able to make tofu crispy at home so I’ll definitely have to try this soon! I remember when If first met my fiancé and he told me he wasn’t really into tofu. On our second date I convinced him to try a piece from my favourite restaurant and he’s never turned back! LOL Tofu just takes experimentation!

I also remember when I lived in Japan I was taken to a restaurant where the entire meal, from drink to entree to dessert was nothing but tofu! It was amazing!

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Elisabetta January 18, 2012 at 11:19 am

I’m looking forward to buy tofu and try this recipe, it sounds so good! Just a question: the ingredients are for two persons? Thank you!

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Angela (Oh She Glows) January 18, 2012 at 11:30 am

I would say it serves 2-3. Enjoy!

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Amber @ Busy, Bold, Blessed January 18, 2012 at 11:23 am

I JUST wrote about trying tofu for the first time. I really thought I’d hate it, but I actually liked it! This looks yummy… I love chicken nuggets, so maybe this would fill the void haha. I feel like getting my boyfriend to try tofu will be pretty hard, but maybe this recipe will be the trick. Those eggplant roll ups look yummy too!!!!

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Beks January 18, 2012 at 11:28 am

Whoa. Last time I attempted to make tofu “chicken” strips was from a recipe in my first vegetarian cookbook when I was seventeen. Needless to say my mom and I have been scared to attempt anything tofu in our kitchen(s) since. I really might have to try this, now. We’ve got tofu in the fridge that needs used up. And I LOVE Sweet Potato Fries!

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Averie @ Love Veggies and Yoga January 18, 2012 at 11:29 am

I love ketchup so anything that I can make to eat more of my favorite dip, is a bonus.

Those tofu sticks look so dense, firm, and great. I hate mushy tofu and those look wonderful.

As do the sweet potato fries. I like adding cinnamon to mine, too. Sometimes I add ginger or nutmeg, too…just depends on what I’m feeling like.

Great meal!

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Kristina January 18, 2012 at 11:32 am

Hi Angela,

I’m sensitive to corn so I don’t use cornstarch or cornmeal. I know I can use arrowroot flour instead of the cornstarch, but what can I use instead of cornmeal?

Love your blog!

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Dana January 18, 2012 at 11:38 am

Panko crumbs would probably work well!

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Angela (Oh She Glows) January 18, 2012 at 12:36 pm

I used Panko for the breadcrumbs so I would just add another 1/3 cup of those :)

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Emily (Edible Psychology) January 18, 2012 at 11:32 am

I think my dinner plans for tonight may have just changed! Looks wonderful!

~Emily~

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Melissa January 18, 2012 at 11:40 am

It’s never good to look at your blog when I’m hungry! Everything you make is a masterpiece and all your recipes keep me coming back for more! I can’t wait to try out your Tofu strips!

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Angela (Oh She Glows) January 18, 2012 at 1:23 pm

Thanks Melissa! It makes me hungry too (and I’m usually all out of what Im blogging about!)

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Katrina January 18, 2012 at 11:42 am

Aww, yeah! This sounds like the perfect dinner!

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char @ char on a mission January 18, 2012 at 11:48 am

If there’s one thing I can’t get enough of, it’s crispy tofu. I wonder if these would be a hit with children or not? I see bribing my niece and nephew in the near future!

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DessertForTwo January 18, 2012 at 11:50 am

Whenever I make tofu ‘chicken’ strips, I always freeze & defrost my tofu first. It gives the final product a ‘meatier’ texture. Try it! :)

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Nicole January 18, 2012 at 12:05 pm

These look interesting! I printed out your recipe and am definitely going to try em sometime soon.

I’ve commented on here a few times before, but I just wanted to tell you that your blog was one of the first I started reading. In fact, it gave me the motivation to start my own (which I literally just started this week!), so thanks for the inspiration!

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Angela (Oh She Glows) January 18, 2012 at 12:38 pm

Thank you Nicole! going to check it out… :)

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Audrey January 18, 2012 at 12:06 pm

This looks amazing! Tofu is so versatile and delicious. I love it and I’m going to have to try this meal. :)

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Audrey January 18, 2012 at 12:08 pm

P.S. Random question, but what brand of ketchup is that? It looks so thick and yummy!

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Audrey January 18, 2012 at 12:10 pm

Oh, I just found the answer from another person who asked the same question. I should’ve read through the comments before I posted. :)

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Angela (Oh She Glows) January 18, 2012 at 12:37 pm

no problem!

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Laura @ She Eats Well January 18, 2012 at 12:08 pm

I absolutely love the picture of the tofu under all those books. Too funny. And I think there is nothing better than sweet potato fries. I eat sweet potatoes so much, I think I might turn orange soon.

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Shannon ~ My Place In The Race January 18, 2012 at 12:16 pm

I SOOOO love sweet potato fries! Yummy! :P

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Kaitlin @4loveofcarrots January 18, 2012 at 12:19 pm

oooh yummm I love tofu my boyfriend won’t eat it, I am thinking this is how I will get him to eat it :)

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Chelsea @ One Healthy Munchkin January 18, 2012 at 12:19 pm

I’ve eaten tofu in just about every shape and form, but I’ve never tried breading it before! This is definitely going to be my dinner tomorrow night! :D

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Cait's Plate January 18, 2012 at 12:28 pm

Now that is my kinda meal! I love the idea of breading tofu and I never think to do it. I definitely need to try that!

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Lauren (Maillard'sMistress) January 18, 2012 at 12:31 pm

I’ve tried making sweet potato fries a few times/ways and have never been able to get them crispy in the oven. Did yours come out crispy? I have progressed beyond soggy fries but then they were just rather dehydrated.

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Angela (Oh She Glows) January 18, 2012 at 12:37 pm

I can’t get them crispy either…and I’ve tried every trick in the books! I think the only real way is to fry them…

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Lauren (Maillard'sMistress) January 18, 2012 at 1:01 pm

And that seems a little self-defeating…glad to know I’m not the only one!

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Angela (Oh She Glows) January 18, 2012 at 1:01 pm

hehe maybe for a special splurge!

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Liz @ Tip Top Shape January 18, 2012 at 12:32 pm

This looks delicious!! Such a quick and nutritious meal!

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Melissa January 18, 2012 at 12:36 pm

SOOO happy to see some tofu love! Obviously I wouldn’t recommend eating it every day, but I do think tofu gets a worse rap than it should. As long as it’s organic, I have no problem with eating it a couple times a week.

If you want your tofu to be even firmer (assuming you buy extra firm already), try freezing it. It makes it easier to press the water out, as freezing it draws the water out. Though I would still press it for 20 minutes. If I don’t freeze it, I usually press it for longer.

Lastly, I’m really surprised that tempeh gave you an upset stomach. It’s even easier to digest since it is fermented, and truly the best way to eat soy. Maybe you can brave it, and try it again one day.

Can’t wait for the cookbook! It will be a hit!

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Angela (Oh She Glows) January 18, 2012 at 12:36 pm

hope you enjoy it Emily!

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kaity January 18, 2012 at 12:39 pm

this looks awesome! cant wait to use it once im back at school bc its easy, i just got hooked on tofu a few months ago after avoiding it for so long and i loveee it! so versatile

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Amanda January 18, 2012 at 12:44 pm

These sound awesome! I’m a big fan of tofu in all forms (even raw!) and I’m always looking for new ways to prepare it. My go-to method is to bake it in a little bit of olive oil, braggs, maple syrup, and garlic. I think the key is pressing out as much water as possible to create that perfectly crispy, chewy texture. Can’t wait to give your recipe a try!

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Andrea @ Vegvacious January 18, 2012 at 12:46 pm

What a fantastic idea!! Chicken strips is one thing that I miss since I stopped eating meat – I will definitely give this a try, although I’m not sure if my husband will be into it!

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eieen January 18, 2012 at 12:53 pm

Hi Angela,

I use tofu a lot. We find, It comes out best when you lay it on a cookie sheet in the oven @ 350-ish for about 20-30 minutes. it firms it up ,and gives it a not so fragile texture. You can also do this in a dry frying pan. Then, prepare as desired…

I love it breaded too… great post and welcome !!! :)

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Stacy @ Say It With Sprinkles January 18, 2012 at 12:57 pm

I JUST bought sweet potatoes with the intent to make fries! Perfect timing!

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Kilee January 18, 2012 at 1:01 pm

I was once a tofu-hater. Until I tried Averie’s mango ginger tofu. I ate the whole pan… in one sitting. It’s amazing have removing the moisture from the tofu and adding a delicious sauce or marinade will transform tofu into an incredible meal.

Good luck on the cookbook!

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ali janine @ This Ninja Eats Broccoli January 18, 2012 at 1:02 pm

Thank you! I have tofu in my fridge and sweet potato on my counter and I was looking for ideas for both of them! Trying this tonight :)

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Brooke January 18, 2012 at 1:04 pm

I’m making these tonight. I have everything except the sweet potato. If you are wanting a more fry like consistency on the potato you can cut in strips, set them in water for an hour and add corn starch! Crispy sweet potato fries! I learned that on pintrest. Thank you for all the recipes Angela. Everything I’ve tried so far has been great!

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Brooke January 18, 2012 at 1:11 pm

Oh and here’s the link to try the fries. Of course they are not perfectly crispy because they are still backed in the oven, but the closest I’ve come for sure! http://www.theartofdoingstuff.com/guaranteed-crispy-sweet-potato-fries-sriracha-mayo-dip/

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Angela (Oh She Glows) January 18, 2012 at 1:25 pm

Thsoe look fab… do you know how much oil you’d use for 1 sweet potato?

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Angela (Oh She Glows) January 18, 2012 at 1:24 pm

great tip thanks!

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Rachel Runs January 18, 2012 at 1:06 pm

i LOVE sweet potato fries.. have you ever drizzled them with warmed up raspberry preserves?? SOOOO delicious!!

I had avoided tofu for the same reasons, but lately I’m all about it with no stomach woes :) its so versatile I don’t know what I’d do without it and as college Nordic ski racer I need the protein!! Last night I made a big stir fry with tofu and added Bebere.. have you ever heard of it? Its an ethiopian spice mixture I found the recipe for in a Moosewood Cookbook and I am HOOKED!! It has a delicious warm spicy taste that sort of reminds me of some Indian curry dishes. I thought you might enjoy!!

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Tamara January 18, 2012 at 1:13 pm

thanks so much for this recipe. I always order tofu similar to this when we go out because I thought it was way too hard to make at home….. I’m going to try this soon & see how it turns out! So excited that I may be able to treat myself to delish tofu anytime now!!!
T

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Sonia the Mexigarian January 18, 2012 at 1:20 pm

Tofu and I have a love hate relationship. I love eating it at resturants in already prepared dishes. I buy tofu at the store with every intention of using it in some dish, but it sits there until the expiration date and Hubby ceremonially tosses it out. The one in the fridge right now, will not hit the expiration date. I am totally making these!

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Leanne @ Healthful Pursuit January 18, 2012 at 1:30 pm

I’m totally going to make these next week for Kevin and I! We’re not big on tofu, but when it’s prepared right, it’s SO good. Thanks again Angela :)

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Maryea @ Happy Healthy Mama January 18, 2012 at 1:43 pm

I feel like you do about tofu, so maybe I a would like these.

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Hilliary @Happily Ever Healthy January 18, 2012 at 1:59 pm

Oh those look delicious, and sweet potato fries are my favorite!

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Amber K January 18, 2012 at 2:01 pm

I’m definitely going to have to try it again, because I’ve had many tofu disasters! But there has to be a reason so many people like it.

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Anna @ The Guiltless Life January 18, 2012 at 2:05 pm

I’m excited about trying this, because no matter how I season or cook tofu it always tends to just taste like tasteless rubber at the end of the day haha. I do prefer it crispy but at most I’ve only ever been able to get the very outer skin crispy and the inside is still rubbery and unflavoured.

I’ve been to a sushi restaurant where they serve inari strips on top of salads and those are AMAZING but at home I’ve had no success in recreating, so I look forward to trying this!

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Karen January 18, 2012 at 2:05 pm

This recipe looks really super Ange. G;ad you are warming up to tofu.

I’m surprised that tempeh causes stomach distress for you. My experience is that the fermentation process of tempeh makes it very easy to digest, even for those bothered by other forms of soy. For that reason (and b/c it’s considered one of the least processed forms of soy) I usually favor it. I hope you’ll give it a shot again – I buy the slabs by Lightlife in the freezer section of WF. Marinating and baking it or sauteeing it works great!

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Sabrina @ Radioactive Runner January 18, 2012 at 2:15 pm

Wow.. this really does look so good. I have never cooked with tofu because I feel I would never know what to do with it… although this is a great idea and has me tempted!

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Jemma @ Celery and Cupcakes January 18, 2012 at 2:20 pm

Never thought of breading tofu before- great idea!

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Char @ www.charskitchen.ca January 18, 2012 at 2:29 pm

I loooove tofu!! I’m actually making some for dinner tonight. The best one I’ve made is a peanut butter crunchy baked tofu. Dallas loves it, too!

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Mindy January 18, 2012 at 2:36 pm

I made that recipe from Veganomicon. It was really delicious! Marinated fried tofu and this baked variety are pretty much the only way I like tofu as well. Or mixed into things like bread or casseroles so you barely know it’s there ;)

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Ashley January 18, 2012 at 3:18 pm

We love tofu around here!! I haven’t tried breading it yet, but can imagine it’s amazing. Glad your stomach is able to handle it now. I’ve GF’d breaded tempeh, so I know it will work for this too. Yummm

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Jeralyn January 18, 2012 at 3:24 pm

I’ve never tried tofu but these pictures make me want to.

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Lisa (bakebikeblog) January 18, 2012 at 3:31 pm

oh how very delicicious!

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Michaela January 18, 2012 at 3:36 pm

YUM! Is the ketchup homemade? It looks like it!

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Angela (Oh She Glows) January 19, 2012 at 7:32 am

Nope it is Simply Natural Organic brand though!

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AG (Our Lighter Footsteps) January 18, 2012 at 3:49 pm

Thank you! I am going to try this on the weekend, I was missing a meal in our mealplan and you just filled the spot! I am going to try tofu again because tempeh has always bothered me as well but these look too good to pass up!

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Laura @mypurposefullife January 18, 2012 at 3:57 pm

Yum! I’ve honestly always loved tofu, even “raw”, weirdly enough. But this sounds like the ultimate recipe. Cannot wait to try it!

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Ashley @ Taste for Healthy January 18, 2012 at 4:01 pm

Your recipe looks delicious! However, personally I stopped eating tofu after I learned (via the Institute for Integrative Nutrition) that as little as 2 tablespoons per day can negatively affect thyroid function, greatly increase estrogen levels, etc. It’s also one of the most common allergenic foods. However, I am sure it’s fine in moderation. :)

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Lexi @ Cura Personalis Foodie January 18, 2012 at 4:05 pm

Dippable? Sounds like we have a winner.

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Angela @ Happy Fit Mama January 18, 2012 at 4:08 pm

I’ve made something similar to your Crispy Tofu Strips. They weren’t as crispy as I’d hoped but were still o.k. I’ll have to give your recipe a try. Of course, you can’t go wrong with Sweet Potato Fries. Yum!

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Cammy January 18, 2012 at 4:50 pm

Made them today to see if I could convince myself to like tofu. Better than any tofu I’ve ever had but I’m still not a fan of the curd. Anyone have any killer gotta try these and you’ll be a tofu lover recipes?

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scissors and spice January 18, 2012 at 5:07 pm

That looks scrumptious! And girl, now that you are making things with tofu, you neeeeed a TofuXpress! No more stacking books and mess. I love mine!

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Ann January 18, 2012 at 5:30 pm

Hi, I’m a big fan of your blog. It has really helped me get in touch with my body and conquer my issues with food. I have a few questions: have you ever had buckwheat (kasha)? I’m Russian, so I’ve had it a lot back there. When my mother cooked it, it was always “whole” and chewy. However, here in the states, our buckwheat always turns out mushy and paste like, and doesn’t keep its ‘grains’ intact. I was wondering, if you have had made it before, have you been able to keep it together so that it doesn’t become a mushy paste. Is there a difference between raw buckwheat groats and the toasted kind? (we tried both kinds, both turned out mushy). Thank you so much!

Also, I live in the states, so IDK if they sell this in Canada, but if they do, I was wondering if you have ever tried: http://www.glutenfreepalace.com/Ciabatta-Parbaked-Rolls-p/s9391.htm

Although I don’t have any gluten/wheat allergies, I love these bread rolls as an emergency bread when we don’t have access to a bakery (we don’t buy pre-sliced bread), and despite being gluten free, it tastes great after being cooked in the oven (or a toaster) and has a good ingredient list approved by my family (who have the same food values as you- meaning fresh, mostly organic, whole, local and nutritious foods of the best quality)

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Moni'sMeals January 18, 2012 at 5:46 pm

My kind of meal. I do not use tofu all that much, but enough to give this recipe a whirl!! Thanks Angela. :) Love those fries too. YUM!

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TeenyLittleSuperChef January 18, 2012 at 6:20 pm

Well it looks like I know what I’ll be having for dinner tonight! I adore tofu and I have a love affair with sweet potatoes so I have a feeling this meal will quickly be added to the weekly rotation. Thanks for the great recipes, Angela! I love the fact that you go old school with how to press tofu. It seems like everyone else has those fancy-shmancy tofu presses but the towel-book method still works just fine.. not to mention it’s much more economical :)

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Sarah January 18, 2012 at 6:48 pm

Do you think you could use oat flour or flax flour instead of cornmeal?

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Angela (Oh She Glows) January 19, 2012 at 7:30 am

ground flax might work?

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Erin Brown January 18, 2012 at 7:04 pm

I haven’t scrolled through all of the comments, but just in case this hasn’t been said already, you must get a tofu press!! I have yet to get one because of the budget i’m on right now. But it squeezes all of the water out without having to wait :-)
here is the link: http://www.tofuxpress.com/

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Angela (Oh She Glows) January 19, 2012 at 7:30 am

Thanks Erin!

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luminousvegans January 18, 2012 at 7:17 pm

Those look delicious. They remind me of breaded fish sticks but of course these are better for you and the planet.

Thanks for the simple recipe!

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[email protected] January 18, 2012 at 7:45 pm

I wish I had seen this an hour earlier! I was searching for tofu recipes for dinner and wound up just making my usual marinated/pan fried tofu – yours looks terrific! I will be trying this very soon :)
And those pictures of the glazed tofu & eggplant roll ups – woah. I can’t wait to see them in your cookbook!

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Kelly @ Foodie Fiasco January 18, 2012 at 8:29 pm

Why do I have to be off of soy this week?!? I think I am intolerant to something I’m eating, but I hope it’s not soy because these look tooooo good to miss out on. ;)

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Jennifer January 18, 2012 at 8:39 pm

I’ve found that tofu is cooked at extremes. It either turns our absolutely amazing, or its horribly inedible. Unfortunately, I can’t eat tofu anymore (soy is one of many things that irritates my spastic bowels), but I have seen a recipe for burmese style tofu I’ve been wanting to try. Thanks for giving me the motivation to go get the ingredients and go for it.

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Casey @ Insatiably Healthy January 18, 2012 at 8:43 pm

Hehe love the picture of the “light reading” pressing the tofu. At least I now know my uni textbooks are good for something else!

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Andrea January 18, 2012 at 8:54 pm

I bought a package of tofu [never tried it!] with absolutely no idea how I was going to use it. It is extra firm silken tofu.. could I use it in this recipe? Does the “silken” part matter even though it says extra firm?

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Angela (Oh She Glows) January 19, 2012 at 7:34 am

I’m not sure Andrea! Maybe a tofu pro knows?

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kell January 18, 2012 at 9:11 pm

HI Angela!!
let me start by saying how much i appreciate you and your blog!! …you are really a burst of sunshine for me every morning :)
i have a lot of food allergies and cannot follow all of your recipes, but usually they are so easily adaptable because you mostly stick to whole, real foods. and honestly, i love that you have been a vegan blogger that rarely uses soy . . . not only do i have a severe allergy to it, but i just dont think it is as healthy as everyone thinks it is.
the wellness mama just had this post which gives a ton of good info on the darker sides of soy if you are at all interested??
http://wellnessmama.com/3684/is-soy-healthy/
anyway, im not going anywhere, i am still a loyal fan :) thank you again for everything and whatever you choose to do, i respect you girl …just promise me this wont become “Oh She Tofu’s” :) !!
peace!!

t

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Angela (Oh She Glows) January 19, 2012 at 7:35 am

heh this definitely isn’t going to become a tofu based blog! I don’t see myself eating it a great deal, but it’s a fun change.
As to soy, I’ve read pros and cons on both sides. From what I’ve read, the trouble with soy is a lot based on “soy protein isolates” when it’s highly processed. But yes I think moderation is key. You won’t see me eating soy more than a few times a month.

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Sarah @ The Healthy Diva January 18, 2012 at 11:27 pm

Omg this looks so good!!! sweet potato fries are my fave. Classic comfort meal!

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Kari @ bite-sized thoughts January 19, 2012 at 12:13 am

I will definitely be trying this recipe :) I love tofu anyway but I think this may just take it to new, even flying, heights ;)

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[email protected] January 19, 2012 at 12:28 am

Thanks for this recipe, Angela, it’s exactly what I feel like!

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Sarah January 19, 2012 at 12:42 am

Short time reader, first time commenter. Just wanted to mention, for all the tofu-phobes – I thought I hated tofu too until I realized I was only ever getting the soft junk. Find the firmest you can, and things finally get good. Our Trader Joe’s sells “Super Firm”, it’s the only kind I can work with. Usually I sauté it with almond butter, soy sauce, garlic & veg broth & serve with wok’d veggies & quinoa.
Otherwise I have to have, nay, *need* to know the recipe for the tofu triangles in the top photos. Looking forward to seeing it!

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Angela (Oh She Glows) January 19, 2012 at 7:29 am

I wish we had Trader Joe’s here!

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cammy January 19, 2012 at 10:47 pm

Thanks for the tip Sarah- Kansas City just opened up a TJ this summer so I will look for the super firm type and see if I like it any better. I made this yesterday for lunch but I used the jiggly kind

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WonderLust January 19, 2012 at 1:12 am

Even though I generally dislike tofu, this recipe looks mighty tempting! Maybe it’s the sweet potato fries… but I’ll definitely try this!

WonderLust

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Michelle January 19, 2012 at 1:57 am

Salivating. This looks AMAZING!

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carla January 19, 2012 at 3:28 am

Angela, this sounds wonderful! I will try this, I have everything in my pantry for it! Thank you

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Hayley @ Oat Couture January 19, 2012 at 3:48 am

This is such a good idea, I also always thought I hated tofu until I had in one day in a restaurant and am now hooked!! :) However when I tried to make it at home it was a massive fail! :( Might try this recipe and see if I can turn my tofu luck around! :)

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LizAshlee January 19, 2012 at 8:41 am

Yum…and so simple!!

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Rebecca @ Naturally Healthy and Gorgeous January 19, 2012 at 8:51 am

Sweet potato fries are my go to side! So easy, delicious and healthy!

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Kristy Doyle January 19, 2012 at 9:01 am

I always put tofu/cauliflower ricotta in my lasagna. I think it tastes better than using regular old ricotta. And it’s healthier!

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Angela (Oh She Glows) January 19, 2012 at 5:37 pm

great idea!

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Ashley January 19, 2012 at 9:27 am

Oo yum this sounds delicious! I love tofu.

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Jennifer @ Peanut Butter and Peppers January 19, 2012 at 9:31 am

Hmmm, I don’t know about tofu, but if your going to try it, I guess I will, you haven’t posted a dish I haven’t liked!

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Merrython January 19, 2012 at 10:12 am

These look really great! I like to bread my tofu with nutritional yeast but I haven’t tried baking it. Will do so now! Thanks for another lovely recipe.

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Jasper Naomi January 19, 2012 at 10:14 am

May I please come visit you in Canada and you prepare this dish for me yin your beautiful home!!!!!! wow Angela! this looks yummy!

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Dena @ 40 Fit in the Mitt January 19, 2012 at 10:46 am

I am a tofu addict and I will be making this asap!

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Lauren @ Oatmeal after Spinning January 19, 2012 at 11:01 am

The tofu looks amazing! I just got Veganomicon and need to set aside time to read it- I’m sure it’s full of amazing recipes. Anything I’ve ever made of hers has been a winner!

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Dana January 19, 2012 at 11:19 am

Thanks for this fast and easy tofu recipe…and, for all your recipes! I whipped this up for dinner last night and it was a hit with me and the Mr. As an alternative to ketchup, we used apple butter for dipping. Wellesley(a local company) makes an amazing apple butter with no sugar and it’s available at Loblaws for under $5! We both loved the crunch to these tasty morsels, but I think next time I would make them in either stick or nugget form-to up the crunch factor! BTW- I have to let you know that since discovering your amazing kale salad and dressing recipes, I’ve been making kale salads on a weekly basis. Thanks for re-inspiring me to get my kale on!!

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Angela (Oh She Glows) January 19, 2012 at 5:36 pm

Glad to hear that Dana!

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Amy January 19, 2012 at 11:50 am

I’m all for trying new things and stepping out of my comfort zone, but I don’t eat tofu because of my thyroid issues. The fact that you don’t use a lot of soy in your cooking is what keeps me coming back! Other sites rely on it too heavily and it makes it difficult. I hope you’re not totally on the bandwagon and you still keep the soy to a minimum or at the very least provide easy non-soy options/subsitutions. I’m sure this was yummy though.

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LG January 19, 2012 at 12:29 pm

I keep thinking I should get a tofu press for this sort of recipe, but then it’s just another gadget. :0)

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Melissa January 19, 2012 at 12:41 pm

You need to get a Tofu Xpress! It really changed my whole view on tofu.

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Eve Gotch January 19, 2012 at 12:48 pm

I serve my sweet potato fries with a sauce that’s half veganaise, half ketchup and a good amount of cayenne pepper. We call it “atomic sauce”. It’s not exactly low fat.. but hey, at least the fries are baked! ;)

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kaila @ healthyhelper January 19, 2012 at 12:59 pm

JUST BOOKMARKED THIS! Baking tofu is my FAVORITE way of eating it!!! SO GOOD!

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StoriesAndSweetPotatoes January 19, 2012 at 2:24 pm

I don’t know what my deal is that I’ve never actually made fries out of sweet potatoes! I need to get on that.

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Kelly January 19, 2012 at 3:24 pm

I’m making this recipe this weekend! Thanks!

BTW – You were mentioned on Greatist.com as one of the 60 Must-read Health & Fitness blogs! WOO HOO!! I hope the publishers you talk to see this great press you receive and how many of us adore you and love making your recipes.

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Alisha January 19, 2012 at 3:26 pm

Those look amazing! Just wondering, what brand of tofu do you use?

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hannah alehandra January 19, 2012 at 4:08 pm

Wow Angela, you’ve outdone yourself!! This looks soo good. I want some tofu now. Send some to England for me, please? :)

http://hannahalehandra.blogspot.com/

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Lindsay January 19, 2012 at 4:28 pm

My husband and I just started a 21 day vegan diet. I’ve been trying lots of different tofu recipes- but this looks so good! I love the idea of adding a crust and baking it. yum!

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Evie January 19, 2012 at 4:33 pm

This is an amazing idea!
I love tofu! I’m so glad you enjoy it too!
Tofu easily adapts to lots of different tastes and textures. I like to use the softer kinds of tofu as an egg substitute (for quiche, scrambled egg substitute, etc). Tofu dessert is really yummy too! It’s almost like a light pudding depending on what you do with it!

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Nicole @ giraffelegs January 19, 2012 at 6:59 pm

Sweet potato anything is like a little party in my mouth.

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Carly January 19, 2012 at 10:20 pm

I made this for lunch today. I like tofu but I found that the flavours weren’t very strong, so next time around I think I would put more spices in. The Sweet Potato Fries were awesome though!

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Lindsey @ happyhoneycrisp January 19, 2012 at 10:46 pm

Oh my gosh those crispy tofu strips look delicious! I would have never thought to bread tofu like that, what a great idea! I’ve recently discovered that I love sweet potatoes (I used to hate them) so I am very intrigued by the sweet potato fries. Thanks for posting these great recipes! Hopefully I can try them soon!

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Jonathan January 20, 2012 at 1:39 am

This looks amazing! Your ingredient list speaks directly to my soul. :) Thank you so much for sharing your journey into the realms of tofu-love.

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Sherlock January 20, 2012 at 2:01 am

Bookmarked. I have the ingredients on hand so I’m going to make this for lunch tomorrow. I know my three year old will love them. Thanks!

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suzanne January 20, 2012 at 9:49 am

This looks SO good – and kid friendly! My guys love tofu cut in little pieces and stir fried in a little olive oil til very crisp – bet they will like this so now I will have 2 ways they’ll eat it – YEAH! Thank you – thank you- thank you!

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suzanne January 20, 2012 at 1:30 pm

PS- I LOVE sweet potatoes and my kids love the SP fries! Whoo – hoo!

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Stacey January 20, 2012 at 10:05 am

These tofu tenders look very similar to the ones I make with the exception of I using a dark beer instead of milk to get a “pub feel” and the spices are a tad different too. Actually as far as the spices go I can never remember exactly what I put in, its usually always different, I just start dumping;) I’ll have to try with milk sometime. Cheers!

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Jenny January 20, 2012 at 11:16 am

Hey, Ange! Can I call you Ange? Haha. I’ve been reading your blog for such a long time I thought it was time to come out of the shadows. You are such an inspiration- humble and always working on personal growth. And you have good taste(buds!)

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Angela (Oh She Glows) January 20, 2012 at 4:19 pm

Thanks for your comment Jenny! And thank you for reading :)

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Emily January 20, 2012 at 12:24 pm

Tried this last night! Just as good as it looks – and easy too! I think you have supplied the recipes for most of my meals for the past several months…thank you thank you thank you :) It’s such a treat to pull up your site everyday – abolustely can’t wait for the cookbook!

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Angela (Oh She Glows) January 20, 2012 at 4:18 pm

Thank you Emily, you are too kind!

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Morgan L January 20, 2012 at 7:06 pm

Made these tofu sticks for dinner and they were amazing! Thanks so much for the recipe and your blog, such an inspiration :)

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Sherlock January 20, 2012 at 11:58 pm

I enjoyed the crunch and texture but the seasonings didn’t cut it for me. I found the cinnamon to be an odd addition. I’ll still use the method but use another combination of spices.

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Katie G January 21, 2012 at 12:33 pm

I made these last night! THEY WERE FABULOUS! :D thank you SO MUCH for the recipe, no more processed, soy fake-chicken-fingers for me! And I have leftovers for lunch today, so happy!

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Isaac January 22, 2012 at 10:55 am

I just made these Tofu Strips for my wife, and we loved them! Looking forward to making them again already and maybe adding some jerk seasoning to the breading this time.

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Emily C January 22, 2012 at 10:01 pm

I think I’m gunna try these sometime this week. I’ve been searching for a new tofu recipe to try, and these look great!

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Sarah January 26, 2012 at 5:39 pm

Okay I have made the perfect veggie burger and husband L-O-V-E-D them!! No more store bought veggie burgers for us. Tonight I’ve made the tofu and it smells and looks awesome! I am going to try and make every recipe posted on this site. I am also VERY hopeful there will be a cookbook or there is a cookbook. I will buy it for myself and I will become a full blown vegetarian. My sister has been for years and I’ve played around, but these recipes make me think I could do it. Thank you Angela!!!

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Angela (Oh She Glows) January 26, 2012 at 11:01 pm

Thank you Sarah!

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Lauren January 27, 2012 at 12:58 am

I’m usually pretty tame with my tofu, either pan frying it or buying it already fried from the Japanese grocery, but this recipe looks fantastic! It might just have to be my Saturday night dinner. :)

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Meaghan January 27, 2012 at 10:09 pm

These were amazing! My normally picky 4 year old even devoured them. As a side note-they were really yummy for lunch the next day in a whole wheat wrap with spinach, broccoli slaw, red pepper strips and some sirracha! Yum! Love ALL of your recipes!

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Angela (Oh She Glows) January 27, 2012 at 10:14 pm

yay! :)

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Heather January 29, 2012 at 8:26 pm

From a Tofu-phone……that was POSITIVELY “the” best meal I ever made with tofu! My husband, the meat eater, will never eat it thus letting me have two more delicious meals! Thank you for this recipe! :)

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Karen January 30, 2012 at 1:19 pm

YUMMMMMM!! Ate them last week and again last night for dinner!! My hubby and I loved them!! thank you! We also sub’d panko crumbs and unsweetened coconut milk.. It was delish!

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Susan January 31, 2012 at 11:47 pm

I made this for supper last night. Baking the tofu with a cornmeal crust certainly made it nice and crispy – although at the end of the day it still tasted like rather bland tofu so not sure I’d make it again, but it was fun to try – and my kids each ate one piece so I guess that is success. The sweet potatoe fries turned out perfect so would definately make them again! We aren’t fans of ketchup so i served the fries with a dip made from yogurt, mango chutney and curry paste and the tofu with a half half mixture of chipolte BBQ sauce and hot mustard.

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Michelle February 4, 2012 at 3:54 pm

Hi Angela,
Those eggplant roll ups look amazing! Did you happen to post a recipe for them yet? I wasn’t sure if I missed it.

Thanks,
Michelle

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Angela (Oh She Glows) February 5, 2012 at 8:47 am

Hi MIchelle, Not yet…but it will either come in the book or on the blog at some point :)

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Becky March 14, 2012 at 6:21 pm

I’m sad. This didn’t work for me. The tofu kept falling apart and was just…wrong. :-( Don’t know what I did wrong.

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Angela (Oh She Glows) March 14, 2012 at 7:12 pm

Hey Becky, Did you use extra firm tofu and drain it beforehand?

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lisa March 16, 2012 at 7:18 pm

I use these in a spelt wrap with some hot sauce, vegan ranch, and salad mix. Yum!

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Ellie April 15, 2012 at 3:59 pm

I just made these sweet potato fries and they were so amazing, I had to tell you! I’ve been trying your recipes and am really enjoying the progress I’ve made as a cook and the food itself! Keep doing what you’re doing!!!! Please!

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Jessica April 21, 2012 at 2:10 pm

Just made this and it tasted fantastic! Can’t wait to see more tofu recipes! :)

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Christine June 2, 2012 at 1:21 pm

I just made the crispy breaded tofu for lunch for my husband and me……I made do with a couple of minor variations, e.g. unsweetened vanilla almond milk, and Penzey’s Arizona Dreamin’ for chili powder. I had to make bread crumbs, and also cornmeal from yellow popcorn in my VitaMix. It was perfect!!!!! This is a fabulous recipe!!!!! Not one piece left…..this opens a whole new world for us for tofu, and satisfies that “need” for crispy “meat” to dip in ketchup. Next time I will use the sprouted organic tofu I just bought–even higher protein, and the package is 8 ounces bigger. This recipe made more than enough crumbs and dipping “milk” to handle the larger package. THANK YOU! I am passing this link on to my friends!

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Angela (Oh She Glows) June 2, 2012 at 1:38 pm

Thanks for your review Christine! So glad to hear that :)

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Shannon June 14, 2012 at 10:40 pm

Thanks for a great recipe! I have made it 3 times now…. Whenever I get sweet potatoes in my CSA box I know what I’m making… Delish! If I could only get my 3yr old to eat the tofu like we do…

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Marie @ Substance of Living June 18, 2012 at 5:43 pm

Angela,

The Tofu Sticks were really good. They were firm and crispy. Thank you for sharing. In fact, I’ve linked to this on my “10 Delicious Tofu Recipes”.

Yummy! :-)

Marie

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Angela (Oh She Glows) June 19, 2012 at 8:40 am

Thanks for the link Marie :) So glad you enjoyed them!

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Erica June 26, 2012 at 8:51 pm

Sorry this is so long but there is so much I’d like to say! I don’t even know if you check old recipes for comments anymore, even.
I just wanted to say, your blog was the #1 procrastination technique I used during finals this school year. I’ve been experimenting with being vegan and everything on your website looks SO good. Well, now that school has ended, I’ve been cooking a recipe of yours pretty much every other day! (date bars, apple muffin tops, these, and more). Today my best friend and I made the tofu and the fries and we were blown away. The spices were so addicting and the tofu was so crispy and every ingredient was readily available… it was perfect! I even tried it with ketchup and generally I am repulsed by ketchup, but this time I enjoyed it. Next year, I am going to make a huge batch of this every month and freeze them for my school lunches! I just want to say that your recipes are AMAZING and your devotion to wellness has inspired me to take better care of myself. I went through some diet issues this year but your blog has shown me that it is possible to enjoy food as a fun activity and a rewarding, healthy meal instead of just a set of numbers and nutrition facts to be burned off later.
OKAY, that’s all for now ^_^ Thanks for this blog!
~Erica (age 16)

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Angela (Oh She Glows) June 27, 2012 at 9:25 am

Hey Erica,
Yes I read my comments on old posts! Thank you so much for your kind words. I’m so happy to hear that you are enjying everything. Take care!

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Alimakessoap August 10, 2012 at 5:53 pm

Yum, yum, yum! I cut the tofu in thirds and make nuggets- my kids love them and we fought over the last one last night, so I had to make more tonight! I also add some nutritional yeast to the breadcrumb mix which seems to give it a little extra something.

The sweet potato fries are perfect! I just have to be more careful when I turn it to broil. Burned a whole batch last night :-(

Thank you for your beautiful blog and delicious recipes!

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Emily August 10, 2012 at 9:02 pm

This is the first tofu meal I’ve actually liked. I’m inspired to try more!

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Kayti October 16, 2012 at 12:26 pm

This recipe was my FIRST success in getting my two-year-old to eat tofu. lol. Sooooo tasty.

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Jennie December 13, 2012 at 7:33 pm

I just made these breaded tofu strips for dinner as my kids were having chicken strips, and they were a hit! My 9-year old daughter even had 2nds instead of the chicken (she enjoys the little ‘kick’ the cayenne pepper gives it!) I will be putting these in my recipe box. :)

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Gina January 6, 2013 at 7:27 pm

The husband and I just finished this and it is our new FAVORITE. Before going vegan, chicken fingers and fries were my weakness. This was an excellent substitute! So quick and so easy! We couldn’t believe how crunchy they were on the outside and chewy on the inside. Thanks!!!

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Sandy January 7, 2013 at 2:11 am

Hi Angela, this looks amazing. Couple of days I grilled tofu, you have to try this ……you can just imagine how good it tasted when my children almost left me without lunch he he. I slice tofu as you did and i prepare marinade on the side. Marinade goes like this, 4 tbsp of soy sauce , 2 tbsp of ketchup manis ( it is the name Indonesian use for sweet soy sauce and we Aussies learn from them), 1 clove of garlic grated , 1 small piece of ginger grated. I stir that and I left tofu in it for 10 min and I grill that on girdle pan. It was so yummy you have to try it and let me know do you like it.

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Jonathan Moore January 9, 2013 at 3:03 pm

I tried this recipe. Now I like tofu. Amazing! I accidently combined all the spices for the breading and then put that on the sweet potato too. It didn’t matter… it was wonderful!

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Angela (Oh She Glows) January 10, 2013 at 8:56 am

yay! so glad to hear that :) I used to hate tofu and now I go crazy for it.

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Eloïse January 20, 2013 at 5:49 pm

I tried this recipe today and I liked it a lot! I did not have corn meal so I used oatmeal that I passed in the blender first. My tofu was firm, not extra firm but I turned out ok! My meat eating hubby liked it! Can’t wait to make this again with the right ingredients! The fries were delicious! I gave the left overs to my grat Dane… He LOVES sweet potatoes!

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Camellia Beigh-Gacad February 6, 2013 at 10:19 am

Angela,

I have been a long time fan of your recipes (I look at many vegan blogs and NO ONE compares to yours). I just recently tried this recipe (one of many that i’ve tried from you) and finally decided to tell you how good it was.

My boyfriend has become a healthy vegan 6 days a week since we moved in together 6 months ago. He has lost 35 lbs so far. This has become one of his favorite recipes. They taste like Van De Kamps Fish Sticks! We just made them last night and it brought us back to our childhoods.

Keep these wonderful recipes going!
P.S. Our other regular recipe that we often love to make are the Tripple Almond Cherry Bars (I think that’s what they are called).

Thank you!
Camellia Beigh-Gacad

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Angela (Oh She Glows) February 6, 2013 at 3:41 pm

Hey Camellia, Oh wow thank you for this lovely comment! I appreciate it so much. All the best to both of you, Angela

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Ashanti February 7, 2013 at 4:26 pm

I know this is an ubber late response, but this recipe rocks! I’m newly vegan and am the mom to a beautiful 3 year old little girl. This is the first full vegan dish she ate without complaint! Winner winner tofu dinner!!!! Thanks so much :)

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Alishia February 19, 2013 at 8:05 pm

Tried this. Devoured it. Next time I’ll make it more spicy by adding a bit more cayenne pepper.

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Robin February 21, 2013 at 7:05 pm

This was wonderful!!! I got the extra firm tofu, and did the whole towel and book
thing. I used panko bread crumbs and white corn meal.
My husband loved this too! The cinnamon was really good on the sweet potatoes.
Thanks for the great recipe.

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Meagan June 4, 2013 at 3:54 pm

We had this Saturday night because it looked really easy and I hoped my husband would love it (he’s a meat eater). And he LOVED it! We both agreed to raise our kids vegetarian until they can make a conscious decision, and I think this recipe made him happy in the “finger food” department. We called them tofu tenders! hahaha

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Andrea July 18, 2013 at 2:52 pm

I love that whenever I need a new recipe, I can always find something new on your blog! Can’t wait to make these tonight!!

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Meghan November 3, 2013 at 10:04 pm

I just tried this tonight, my favorite tofu recipie I’ve made so far! I didn’t know baking could make it so crispy. Thanks for sharing :)

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Terri November 11, 2013 at 1:13 pm

Angela you are a genius with tofu! :) Not only did I love this recipe but my hubby and kids loved it too. My son says to me, “mom, are you sure this is not chicken?”, “these are really really good”. I know have another quick meal for our crazy weeknight dinners. Thank you, thank you, thank you.
Terri

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Robin January 20, 2014 at 11:30 am

I just made this last night after a long weekend away from home and it was DELICIOUS. I’m new to the vegan world, and I was really pleasantly surprised with this recipe. I’m having a really tough time not eating the whole thing in one sitting :)

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Paige Kenzie April 20, 2014 at 10:18 am

Make sure that it wasn’t something else in the seitan or tempeh that hurt your stomach besides the soy! Personally, I’m allergic to millet. I didn’t think twice when I picked up a package of tempeh at the store, until later that night I was in agony from stomach pains. Later, I looked at the package more closely and found the culprit- millet!

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Stephanie July 29, 2014 at 10:16 pm

I know this is an older recipe but I just ran across it and HAD to try it out. I try to avoid processed corn so I wanted to share my method in case anyone wants to try this while keeping (possible) GMO corn out of their dinner.

I used NO cornmeal or cornstarch.
I used a flax “egg” wash instead of the cornstarch almond milk (1.5 TBSP ground flax + 1/3 cup non-dairy milk, let sit for 10 min until “egg” like consistency).
I simply increased the (spelt) breadcrumbs to replace the cornmeal and added the spices. I used cayenne, smoked paprika, nooch, dehydrated poultry seasoning/ spice (VEGAN) and gave it a whirl in the dry vitamix container as my breadcrumbs were very coarse.

It turned out amazing, the coating stuck REALLY well and crisped up perfectly! Thank you for the inspiration.

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Cyrena September 21, 2014 at 2:48 pm

I tried your basic technique for baked tofu here, and it was a huge hit in my house, even with my mil who had never tried tofu and was hesitant! It turned out so crispy and yummy. I added some different spices and marinated mine for a bit before baking and served it with stir fried veggies. Thanks!

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Helen December 14, 2014 at 11:46 am

I am not vegetarian, however I am trying to eat more meatless meals,and your blog and cookbook are making it very easy. So easy in fact that I rarely ever eat meat anymore.
Thank you for that. I feel much better for it. Now it just eat fish and the odd piece of chichen.

I was wondering if this recipe can be frozen after cooking and then reheated. It sure would make life simple if it could be. I like to make many meals on a Sunday afternoon to freeze for the week. That way I don’t have to worry about what to make for dinner each night, which makes eating healthy much easier.

Thanks again for making changing the way I eat so easy.

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Shay August 13, 2015 at 9:10 pm
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I just made these and wow are they amazing. They taste better than chicken, I made them really thin with home made oat flour with a few spices and ketchup. Even my hubby liked them, which means they are real good. Thanks so much for sharing!

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Jenny September 30, 2015 at 7:56 pm
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We made this tonight and loved it! My 6 year old wolfed it down!
We made a side of fried carrots with herbamare and olive oil along with the sweet potatoe fries.
Thanks for this!

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Jaala November 23, 2015 at 12:48 am
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Yum! My hubby and I make these and we wrap them in ice berg lettuce and have a Greek yoghurt, garlic and chive dipping sauce. It’s our easy weeknight meal too!

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Cathy February 17, 2016 at 4:50 pm

hi there,
great recipe – thank you.

i tweaked it a bit – 1/4 c. milk (almond, soy…) and 1/4 c. soy sauce.with the 1tbsp cornstarch for the wet.
this made the tofu itself flavourful without needing to marinate it.

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Seth March 30, 2016 at 5:39 pm
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I had no idea you could bread Tofu! Great idea! BTW, I love your blog. Great info.

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dorothy May 31, 2016 at 12:54 pm
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Eating this as I write. Delicious! Definitely recommend this recipe.

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Kristin May 8, 2017 at 2:16 pm

What do you use for breadcrumbs (in all of your recipes)? I just got turned on to your food (and bought your cook book immediately and went to the store to prep to make the perfect veggie burger, but got stumped on this ingredient. My main attraction to “plant-based” is the not-processed, ‘real’ food aspect and all the commercially available breadcrumbs had about 1,000 ingredients including high fructose corn syrup. I went to the health food aisle and they had gluten free ones but all of those had eggs in them!

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Angela Liddon May 16, 2017 at 8:43 am

Hey Kristin, I can relate to your concerns with finding a solid breadcrumb (I searched a lot too), My go-to is a spelt breadcrumb. I use the Sasha Co brand…really impressive ingredient list!!

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Janet September 25, 2017 at 9:02 pm
Recipe Rating:

This recipe was very tasty…tried it tonight

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