Ingredients

The following ingredients have 4 Servings
  • 1 16 ounce block extra firm tofu
  • 1/4 cup low sodium soy sauce or tamari
  • 1/4 cup vegetable broth
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup non-dairy milk
  • 3/4 cup gluten free all purpose flour (regular works too)
  • 2 tablespoons cornstarch
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups plain gluten free panko breadcrumbs (can sub regular)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon paprika
  • 1 teaspoon old bay seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt

Instruction

  • Remove the tofu from the package and drain off excess liquid.
  • Wrap in a towel and place a heavy object such as a cast iron pan, tea kettle or books.
  • Press for 30 minutes.
  • Meanwhile, whisk together the ingredients for the marinade.
  • Once the tofu has pressed, use your hands to rip into about 1 inch pieces. You can cut it if you prefer, but I think it looks more realistic if you rip it.
  • Add to the marinade and toss to coat. Set aside for 15 minutes.
  • Preheat the oven to 425 if baking, or the air fryer to 400 if air frying.
  • Meanwhile, whisk together the ingredients for the batter in a medium bowl.
  • In another bowl, combine all ingredients for the breading.
  • Once the tofu is done marinading, take one piece and dip in the batter, then dip in the breadcrumbs until well coated.
  • Repeat with all pieces and add to your air fryer basket or to a baking sheet lined with parchment paper, ensuring no pieces are touching. Spray the tops with an oil spray.
  • Air fry for 15 minutes, or bake for 25 minutes, flipping halfway.
  • Serve with ketchup, honey mustard or your favorite sauce!