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With a deep umami, savory richness, this easy tofu recipe brings that restaurant-quality taste to homemade meals.

Now, I want to clarify this is not a traditional Thai red curry recipe. 

It is inspired by the flavors of the red curry tofu at my favorite Thai restaurant, but those flavors are fused with our Tofu Freezer Trick method to create the meatiest tofu cutlet that tastes like and has the mouthfeel of curried chicken!

If you don’t already know, our Tofu Freezer Trick is a method thousands of people have used to revolutionize the texture of their tofu, and this curry version lives up to the hype. 

Anyone you serve this to will be shocked it’s tofu, and it might just change a few minds about tofu being tasteless! 

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Why You’ll Love Red Curry Tofu

• Just 5 simple pantry staples and so flavorful. No bland and boring tofu here!
• The texture is perfectly meaty thanks to our Tofu Freezer Trick. 
• A deliciously convenient plant-based protein to add to bowls and salads or just eat right outta the fridge as a high-protein snack.

Red Curry Tofu Recipe Ingredients

This easy tofu recipe only requires 5 ingredients commonly found in any vegan kitchen.

Extra firm tofu – Frozen and thawed according to our Tofu Freezer Trick

Olive oil – Use a quality olive oil for the best flavor.

Vegan chicken bouillon powder – You can use store bought or make a batch of our Easy 7-Ingredient Vegan Chicken Bouillon

Red curry paste – Be sure to check the ingredients as some curry pastes contain fish sauce or shrimp paste.

Yellow curry powder – Make sure it’s fresh so it’s at its most flavorful.

Substitutions & Alterations

For the tofu: You might be able to use non-soy tofu like chickpea tofu, but we have not tried them with the tofu freezer trick.

For the curry paste: Feel free to vary the kind of curry paste you use – green curry paste and yellow curry paste will add different flavors, so have fun experimenting

For the bouillon powder: Bouillon paste can be used instead of bouillon powder, but I would cut the amount in half

Coconut Curry Tofu Variation: This recipe makes a red curry tofu without coconut milk, but you can add 2-3 Tbsp of coconut milk with the marinade ingredients for a coconut curry tofu marinade. I recommend using unsweetened coconut milk.

Oil-Free Note: If you want to make these cutlets oil-free, you could sub water for the olive oil, but remember this will add liquid to the tofu and affect the overall texture. This could be remedied by adjusting the baking time, but keep that in mind!

How to Make Curried Tofu

This is a very abbreviated version of the complete instructions found in the recipe card at the bottom of this post. 

Step 1: Prep the tofu

1. First, freeze and defrost your tofu, leaving the package unopened.
2. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or over paper towels to remove any excess liquid.
3. Place your tofu on a cutting board and slice it into 8 equal “cutlets”.

Step 2: Marinate the tofu

1. Mix all the ingredients for the red curry tofu marinade.
2. Pour the curry tofu marinade over your tofu cutlets, making sure each cutlet is coated.
3. Place the marinated cutlets in your fridge for at least 30 minutes or overnight. You can also re-freeze the tofu in the marinade and defrost when you’re ready to cook and eat!

Step 3: Bake the tofu

1. Preheat your oven to 350F and line a large baking sheet with tin foil. 
2. Place the cutlets on the prepared baking sheet, not touching.
3. For extra flavor, you can brush the tofu cutlets with more marinade before baking and after flipping.
4. Bake at 350F for 60-75 minutes, flipping them halfway through.

Tips & Tricks for the Best Red Curry Tofu Cutlets

• Follow our Freezer Tofu Method to achieve the meatiest texture to your tofu. 
• Let the tofu marinate for at least 30 minutes in the fridge so the flavors really develop. Overnight is ideal.
• Reserve some of the marinade so you can brush the tofu again before baking it.
• If your marinade is too thick to brush onto the cutlets, add 1 Tbsp water and mix it around. Be careful not to add too much water though or it will affect the texture.
• Use a tofu press or heavy cutting board and some paper towels to remove excess water from the tofu before marinating.
• If you love this tofu cooking method, always keep a block of tofu in the freezer so it’s halfway ready when you need it!

How to Serve Curried Tofu

Serve this vegan curry tofu over basmati, white, or brown rice. It’s also a great addition to any Thai dish like vegan Pad Thai, Khao Pad, or some simple spring rolls.

We’ve enjoyed them as a side with roasted seasoned potatoes and mashed potatoes, on top of a big salad with tahini sauce, or stuffed into a variety of sandwiches.

Curry tofu is also great alongside any vegetable curry dish or traditional Indian dishes like curried potatoes and chickpeas (chana aloo) or potatoes and cauliflower (aloo gobhi).

How to Store Vegan Curry Tofu

You can store these cutlets in an air-tight container in the fridge for up to 7 days. 

You can also freeze them – before or after cooking – for up to 8 weeks! Just be sure cooked cutlets are completely cool before storing.

How to Reheat

Reheat cutlets in the microwave on high for 1 minute or until heated through. 

I usually find the microwave does just fine, but if the tofu could use some extra crispiness, feel free to reheat in the air fryer or oven.

But honestly, they’re also really good cold straight from the fridge!

FAQs

How do you thaw frozen tofu?

To thaw frozen tofu, leave the frozen tofu in the package and place in the fridge. A slow defrost is best and will allow for the greatest texture transformation. If you have the time, I would transfer the tofu to the fridge to fully defrost over 24-48 hours. 

If you want it to defrost in 1 day, you can transfer it to a dish and set it on your counter. This way, the tofu should defrost in 12-24 hours. Once defrosted, move the tofu immediately to your fridge until you’re ready to cook with it.

How do you defrost frozen tofu quickly?

If you forgot to take the tofu from the freezer and you don’t have 12-24 hours (been there), put the unopened container in a large container of tepid water. Done this way, the tofu should defrost in about 5-7 hours. 

More Tofu Cutlet Recipes

• Breaded Vegan Chicken Cutlets
• Vegan Honey Garlic Tofu Cutlets
• Lemon Pepper Tofu Cutlets
• Sweet Chile Tofu Cutlets

We’d love to hear what you think of this Red Curry Tofu recipe or if you’ve tried any of our other Tofu Freezer Trick recipes. 

Leave a comment and star rating in the section below so can cheer on your kitchen successes! This also helps other people find our recipes; we appreciate your support!

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Red Curry Tofu

If you love the flavors of red curry but are looking for more of a stand-alone tofu cutlet that you can add to bowls and salads or just eat right from the fridge as a high-protein snack, this red curry tofu recipe is going to be a game changer for you.

Course Entrees, Main Course

Cuisine Baked, tofu

Keyword baked tofu, easy tofu recipes, red curry, tofu recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Resting Time 1 day day

Servings 8 cutlets

Calories 119kcal

Author Brittany Roche

Ingredients

• 16 oz block extra firm tofu

For the red curry tofu marinade:

• 1/3 cup olive oil
• 2 Tbsp vegan chicken bouillon powder
• 2 Tbsp red curry paste
• 1 tsp yellow curry powder

Instructions

Step 1: Prep the tofu

• First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
• When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Step 2: Marinate the tofu.

• Mix all the ingredients for the marinade.
• Pour the marinade over your tofu cutlets, making sure they are all nice and coated.
• Place them in your fridge for at least 30 minutes or overnight.

Step 3: Bake the tofu

• When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil.
• Place the cutlets on this baking sheet, about an inch or so apart.
• For extra flavor, you can brush the tofu cutlets with more marinade before baking. If the marinade has become too thick, feel free to add a drop or two of water to loosen it up.
• Bake at 350F for 60-75 minutes, flipping them halfway through.

Step 4: Serve and store

• Serve this red curry tofu over rice or potatoes, on a salad, or alongside any vegetable curry.
• You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

Notes

• Follow our Tofu Freezer Trick method to achieve the meatiest texture to your tofu. 
• Let the tofu marinate for at least 30 minutes in the fridge so the flavors really develop. Overnight is ideal.
• Reserve some of the marinade so you can brush the tofu again before baking it.
• If your marinade is too thick to brush onto the cutlets, add 1 Tbsp water and mix it around. Be careful not to add too much water though or it will affect the texture.
• Use a tofu press or heavy cutting board and some paper towels to remove excess water from the tofu before marinating.
• If you love this tofu cooking method, always keep a block of tofu in the freezer so it’s halfway ready when you need it!

Nutrition

Calories: 119kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 361mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg

The post Red Curry Tofu appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

When people hear we’re making vegan wings, they often roll their eyes and assume we mean flavorless baked cauliflower. 

And not that there’s anything wrong with cauliflower per se (we love a good cauliflower soup!), but when I want wings, I’m going for that meaty texture you can really sink your teeth into. 

What these doubters don’t realize is we have a few time-tested tricks up our sleeves to turn tofu into the type of meaty magic that will stop those doubts right in their tracks. And in this post, we are going to teach you how to do it too!

We took these vegan Lemon Pepper Wings (and many other flavors of tofu wings) to a Super Bowl party last year, and all the non-vegan guests couldn’t stop eating them. 

One person even said, “Wow, when you said tofu I wasn’t expecting it to taste so much like chicken.” We don’t mess around here at PPC!

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Why You’ll Love Our Lemon Pepper Tofu Air Fryer Wings

• They’re not cauliflower. Not that there’s anything wrong with cauliflower, but when I want wings, I’m going for that meaty texture you just can’t get from cauliflower.
• Amazing texture and flavor. We used our beloved “Tofu Freezer Trick” in this recipe to create the meatiest, tenderest, most flavorful tofu wings of all time. You’ve never eaten tofu like this before.
• They’re air fryer tofu wings. No hot oil to worry about spitting oil everywhere and clean-up is easy. And they still taste legit thanks to an oil-based marinade that adds just the right amount of fat.
• They’re a hit with both vegans and non-vegans alike! Make these vegan Lemon Pepper Chicken Wings for your next football party or tailgate, and watch all your family and friends rave about how delicious they are. 

What Are Lemon Pepper Wet Wings?

Lemon Pepper Wings started as a variation of the popular Buffalo wings. It is said that they were invented in Atlanta, GA in the early 2000s where the local residents would sprinkle lemon pepper seasoning on their wings to cut the spicy heat of the Buffalo sauce a little.

The addition of the seasoning became so popular it found its way to being its own wing flavor, and the Lemon Pepper Wet Wing was born. Since its Atlantan inception, the flavor has grown in popularity across the south.

Lemon Pepper Wings went globally viral and became tremendously popular when a character in the TV show Atlanta received an order of Lemon Pepper Wings from real-life restaurant J.R. Crickets, a local Atlanta establishment known for its wings .

Lemon Pepper Tofu Wing Ingredients

Here’s what you’ll need to make the best vegan lemon pepper wet wings in town!

For the Wings and Marinade:

Extra firm tofu – Frozen and thawed.  Make sure you get the kind that comes in water, not vacuum sealed. This is important for the texture when using the Tofu Freezer Trick.

Olive oil – I like to use an oil marinade rather than a water-based one because it doesn’t add more water to the tofu (which can negatively affect the texture when cooked). It also helps by adding fat and creating that “fried” effect without actually frying them.

Vegan chicken bouillon powder – We use our easy homemade bouillon powder which adds that perfect touch of chickeny flavor!

For the Breading:

Vegan seasoned bread crumbs –  Be sure to check the ingredients, as some contain milk / eggs. We used our homemade vegan Italian bread crumbs but also love Edward & Sons brand! You want to use very fine breadcrumbs, so avoid panko if you can. If your bread crumbs are a little chunkier, pulse them in the food processor a few times before using them!

Tapioca starch or cornstarch – I find tapioca starch adheres better than cornstarch, but the latter will work in a pinch.

Unsweetened plain non-dairy milk – It is crucial you use an unsweetened and neutral-tasting plant-based milk here so the wings don’t taste weird. We love the unsweetened line of plant milks from Elmhurst.

Apple cider vinegar – We’ll use this to make a vegan buttermilk in the breading.

For the vegan lemon pepper sauce:

Vegan butter – Use your favorite brand of plant-based butter. We love the Plant Butter sticks from Country Crock!

Lemon – You’ll use both the juice and zest.

Spice Cabinet: lemon pepper seasoning, garlic powder, sea salt

How to Make Crispy Lemon Tofu Wings

Follow these time-tested, step by step instructions to get the best results from your tofu wings. And make sure you start 1-3 days ahead!

Step 1: Prep The Tofu 1-3 Days Ahead (at least!)

Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. 

If you need to thaw the tofu quicker than that, check out this video for our best tips.

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Step 2: Marinate the Tofu

Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces. (Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options.) Just be careful not to make any of the pieces too thick or they won’t cook right.

Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. 

Place the marinated tofu in your fridge for at least an hour or overnight.

Step 3: Set up the Breading Station

Remove the tofu from the marinade and place it on a plate or cutting board. 

To the container where the tofu was marinating, add the unsweetened milk and apple cider vinegar. Swish the mixture gently to combine. 

Then, get out two more shallow bowls or pie plates. To one, add the starch. To the other, add the seasoned breadcrumbs. 

Step 4: Bread the Tofu Wings

Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture.

Be sure to coat the tofu completely during each phase. Repeat for each wing.

Step 5: Air Fry the Vegan Wings 

Add tofu wings to the air fryer basket. Be careful not to overcrowd them so that they’re on top of each other. Feel free to do this in 2 batches.

Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen the pieces from the bottom of the basket, and air fry another 10 minutes. Then, stop to shake gently again and air fry for a final 10 minutes or until browned.

Step 6: Make Lemon Pepper Wing Sauce 

While the tofu is air frying, add the sauce ingredients to a saucepan and stir until the vegan butter is melted.

Then, let this come to a low simmer and as soon as the sides start to bubble, remove from heat.

Step 7: Bring it Together

Add the cooked tofu wings to a large mixing bowl and drizzle on half the lemon pepper wing sauce. 

Toss to coat all the wings evenly. 

Then, drizzle the remaining wing sauce over the tofu and continue tossing to coat.

Tips & Tricks for the Best Air Fryer Tofu Wings

• Make sure you don’t skip the freezing the tofu part. This is crucial, and without it you will have a far squishier texture. 
• When freezing the tofu, make sure you buy tofu packed in water and freeze it in the unopened package.
• Do not use silken tofu or soft tofu. Extra firm tofu works the best for the meatiest results.
• Use a plain, unsweetened plant based milk to avoid any overwhelming flavor. Avoid anything that says “vanilla.”
• To get really firm and crispy wings, bread and air fry them the night before the big game. Then, let them sit in the fridge overnight and reheat in the air fryer before saucing and serving! 

How to Serve Lemon Pepper Tofu Wings

Serve these lemon pepper wings with carrot and celery sticks and Vegan Buttermilk Ranch Dressing for dipping those delicious lemon pepper tofu bites.

These crispy lemon tofu pieces also make an amazing dinner option paired with some white rice and sauteed veg. We love to throw leftovers into containers for meal prep with some veggies and dip on the side!

How to Store Leftover Vegetarian Wings

Allow the wings to cool completely before storing. Place leftover wings in an airtight container and eat within 4-5 days.

How to Reheat Leftover Lemon Pepper Tofu Wings

Reheat in the air fryer at 350° for about 5-7 minutes until heated through and nice and crisp.

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More Great Game Day Recipes

• Buffalo Vegan Chicken Wings
• Vegan Artichoke Spinach Dip
• 11-Layer Vegan Taco Dip
• The Best Loaded Vegan Nachos
• Check out all our favorite vegan football food in our Vegan Recipes for the Super Bowl round-up!

We can’t wait to hear what you and your guests thought about these crispy air fryer tofu wings! Did you get some surprise reactions?!

Leave a comment and star rating below to let us know. This also helps more people find our vegan recipes which we appreciate so much!

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Vegan Lemon Pepper Chicken Wings

These Lemon Pepper Tofu Wings will change the way you think about tofu. Packed with chickeny flavor and coated in a piquant lemon pepper sauce, these air fried tofu wings have the meatiest texture thanks to our internet-famous Tofu Freezer Trick. If you want vegetarian lemon pepper wings that actually taste like boneless chicken wings and not some crunchy vegetable substitute, this is your recipe.

Course Appetizer, Main Course, Snack, Vegan Side Dishes

Cuisine Air Fryer, American, Vegan

Keyword air fryer recipes, air fryer tofu wings, tofu recipes, tofu wings, vegan wings

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Tofu Prep Time 1 day day

Total Time 1 day day 1 hour hour

Servings 6 servings

Calories 464kcal

Author Brittany Roche

Equipment

• 1 Air Fryer

Ingredients

For the wings/marinade:

• 16-oz package extra firm tofu
• 1/3 cup olive oil
• 2 Tbsp vegan chicken bouillon powder

For the breading:

• 3/4 cup vegan seasoned bread crumbs
• 1/3 cup tapioca starch or cornstarch
• 1/4 cup unsweetened plain non-dairy milk
• 1 tsp apple cider vinegar

For the vegan lemon pepper wing sauce:

• 1 cup vegan butter
• 1 lemon zested
• 1 lemon juiced
• 2 tsp lemon pepper seasoning
• ½ tsp garlic powder
• 1 tsp sea salt

Instructions

• First, prep the tofu: Freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight (at least). In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• Marinate the tofu: Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces off of it. Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options. Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.
• Set up the breading station: Preheat the air fryer to 350F and spray the basket gently with oil. Remove the tofu from the marinade and place it on a plate or cutting board or the lid of the container. To the container where the tofu was marinating, add the unsweetened plant milk and apple cider vinegar. Swish the mixture gently to combine. Get out two shallow bowls or pie plates. To one, add the starch. To the other, add the breadcrumbs.
• Bread the tofu wings: Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing.
• Air fry the vegan wings: Add tofu wings to the air fryer basket, enough to fill the bottom but not so many that they’re on top of each other. Feel free to do it in 2 batches. Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen the pieces from the bottom of the basket, and air fry another 10 minutes. Then, stop to shake gently again and air fry for a final 10 minutes or until lightly browned.
• Make lemon pepper wing sauce: While the tofu is air frying, add the sauce ingredients to a small saucepan and stir until the vegan butter is melted. Then, let this come to a low simmer and as soon as the sides start to bubble, remove from heat.
• Bring it together: Add the cooked tofu wings to a large mixing bowl and drizzle on half the lemon pepper wing sauce. Toss to coat all the wings evenly. Then, drizzle the remaining wing sauce over the tofu and continue tossing to coat.
• To serve: Serve these air fried tofu wings on a platter with vegan ranch dressing, celery sticks, and carrots.

Notes

• Make sure you don’t skip the freezing the tofu part. This is crucial, and without it you will have a far squishier texture. 
• When freezing the tofu, make sure you buy tofu packed in water and freeze it in the unopened package.
• Do not use silken tofu or soft tofu. Extra firm tofu works the best for the meatiest results.
• Use a plain, unsweetened plant based milk to avoid any overwhelming flavor. Avoid anything that says “vanilla.”
• To get really firm and crispy wings, bread and air fry them the night before the big game. Then, let them sit in the fridge overnight and reheat in the air fryer before saucing and serving!

Nutrition

Calories: 464kcal | Carbohydrates: 22g | Protein: 9g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Sodium: 917mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1489IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 2mg

The post Vegan Lemon Pepper Wings appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn from qualifying purchase.

T and I have started our own Super Bowl tradition recently: Our annual tofu wing platter!

Every year, whether we’re spending it with friends or just the two of us, I batch prep and make a ridiculous amount of these vegan wings with various dipping sauces. It’s become something so fun that we look forward to every year!

Now, we’re thrilled to bring everything we have learned about making the perfect crispy tofu wings in an air fryer with you.

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Why You’ll Love These Crispy Tofu Wings

We are convinced you and your entire family are going to love these tofu wings just as much as we do, and here’s why:

• First, their amazing texture. If you’ve tried our Tofu Freezer Trick, you know it’s a game-changer for creating a meaty tofu texture. Add to that the air fryer, and it’s our two favorite tofu hacks combined!
• Second, they’re versatile. In this post, we’re sharing our basic tofu wing recipe that can be adapted to create multiple versions.
• And third, this recipe proves you don’t have to miss out on all that great game day food because you went vegan!

Vegan Tofu Wings Ingredients

You’ll need just 8 simple ingredients to make these air fryer tofu wings.

• Extra-firm tofu – Frozen in the package, defrosted, and pressed. We call this the tofu freezer trick, and it is an absolute necessity for that chickeny texture. Don’t skip this step!
• Olive oil – An oil-based marinade is going to infuse flavor without adding water to the tofu and creates this beautiful fried technique without dousing it in a vat of hot oil.
• Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder!
• Seasoned bread crumbs – Make sure you check the ingredients, as not all brands are vegan. You can also make your own breadcrumbs using our homemade Italian bread crumb recipe!
• Tapioca starch – We find that tapioca starch works best, but you can also use  cornstarch.
• Plain unsweetened non-dairy milk – It is crucial you use a non-dairy milk that is plain, unsweetened, and as neutral-tasting as possible. Soy milk, almond milk, any will work! We love the unsweetened line of milks from Elmhurst. Look for something with as few ingredients as possible to ensure best results.
• Apple cider vinegar – This will turn the non-dairy milk into vegan buttermilk for our breading!
• Vegan wing sauce of choice – See the section below for our ideas!

Wing Sauce Options

The great thing about this recipe is you can switch up the sauces to make different versions. Wing sauce recipes are often easily veganized using vegan butter, so you can really have fun with this part! 

Note: You’ll be making 1 lb of tofu wings per tofu block you use, so make sure you adjust the wing sauce you’re using for 1 lb of chicken wings.

Here are some various wing sauce variations we’ve tried before:

• Tofu Buffalo Wings (Air Fryer)
• ​Hot Sauce Tofu Wings
• Pineapple Teriyaki Tofu Wings
• BBQ Tofu Wings
• Vegan Lemon Pepper Wet Wings
• Vegan Garlic Parmesan Wings

Get our recipes for each of these sauces in our Tofu Wing Batch Cooking Guide that walks you through the process of batch-cooking these wings for an event like the Super Bowl!

Substitution Options for Tofu Wings (air fryer)

If you need to substitute an ingredient in this recipe, here are our best tips. 

For the extra firm tofu: Depending on the brand, you may be able to use firm tofu for this recipe. Super firm tofu could also work, although the texture will be different since those varieties often come vacuum-sealed rather than in water.

For the olive oil: Avocado oil, sunflower oil, and walnut oil are all great alternative options. We do not recommend making these oil-free, as it severely affects the texture. If you’d like to try it, we suggest cutting the oil amount in half and replacing it with water or vegetable broth. If you go this oil-free route, you will also have to extend the cooking time by at least 10-15 minutes.

For the bouillon powder: You can use half as much bouillon paste or ground-up bouillon cubes.

For the bread crumbs: Feel free to use gluten-free breadcrumbs or homemade breadcrumbs. I would avoid panko bread crumbs for this particular recipe. We find panko breadcrumbs do not brown well in this recipe. I’ve also seen people use crunchy ground-up chickpeas as bread crumbs but haven’t tried it yet myself.

For the tapioca starch: Cornstarch also works (but the breading doesn’t stick as well in our experience).

To replace the non-dairy milk: In a pinch, you can use a little warm water to replace the non-dairy milk. 

For the apple cider vinegar: White vinegar, rice vinegar, or white wine vinegar can be used in a pinch!

How to Make Crispy Air Fryer Tofu Wings

These vegan air fryer chicken wings take a bit of planning in advance, but the actual process of making them is simple enough for first time tofu cooks!

Step 1: Prep your tofu.

First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. 

In the morning, when your tofu is fully frozen, remove it from the freezer and set it in a shallow dish on your counter to thaw. 

This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press the excess water out with a tofu press or on paper towels with a heavy object on top to remove any excess liquid.

This is called our Tofu Freezer Trick, and we have an entire guide on it here on the blog! If you’re new to freezing tofu, this may help you understand more of the hows and whys.

Step 2: Marinate the tofu wings

Next, place your tofu on a cutting board and then use your hands to gently rip wing-shaped pieces off of it. Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options. 

Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.

Step 3: Bread the tofu wings.

Now, it’s time to set up the breading station! 

When they’re finished marinating, remove the tofu pieces from the marinade and place them on a plate or cutting board or the lid of the container.

To the container where the tofu was marinating, add the non-dairy milk and apple cider vinegar. Swish the mixture gently to combine. 

Tip: If your tofu marinade is very thick at this point, swirl in a splash of hot water before adding the non-dairy milk and vinegar.

Then, get out two shallow bowls or pie plates. To one, add the starch. And to the other, add the breadcrumbs.

Once your breading station is set up, you’re ready to bread the tofu!

Dip each piece of tofu in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing!

Step 4: How to Air Fry Tofu Wings

Finally, add tofu wings to your air fryer basket, enough to fill a single layer on the bottom but not so many that they’re on top of each other. We find we can comfortably fit 1 block of tofu in our Salton Flip and Cook thanks to its rectangular shape. 

Air fry for 30 minutes at 350F, stopping to shake the jar gently every 10-15 minutes. When shaking the air fryer jar, you want to do this gently, just enough to loosen the pieces from the bottom. The tofu wings will be beautifully golden brown when ready!

Step 5: Sauce your plant-based wings!

Once your tofu wings are cooked, it’s time for the fun part!

Start by first adding the cooked tofu wings to a large mixing bowl and drizzling on half your sauce of choice. Toss to coat all the wings evenly. 

Then, drizzle the remaining sauce over the tofu and continue tossing to coat.

The Best Air Fryer for Tofu

We air fry a lot of tofu in this house, and we’ve tried a lot of air fryers. If I’m being honest, we’ve never *loved* any of them…but then we tried the 3-in-1 Flip and Cook from Salton!

We met the Salton team at The Inspired Home Show last year and knew this air fryer was something special from the moment we laid eyes on it! 

Seeing our excitement, Salton was kind enough to send us one to try out. We’ve been using this air fryer behind-the-scenes for the past year and are so excited to share our honest feedback with you!

Salton Air Fryer Review

We’ve been using this air fryer for almost 1 year, so we’ve been through a lot together. And I feel confident in saying it is the best air fryer we’ve ever used.

Why We Love It:

• Absolutely beautiful. The sleek design and gorgeous glass jar make me feel like royalty when I walk into my kitchen each morning. I know aesthetics alone do not make a good kitchen appliance, but do not underestimate just how pretty this is.
• Not only is it pretty, but it’s also functional! The borosilicate glass air fryer jar (“basket”) lets you actually see your food while it cooks. This is so important for cooking tofu in particular because it can brown up quickly!
• No weird plastic smell like you get with other air fryers (No description necessary. Let’s just say, IYKYK.) The glass jar is ‘forever-chemicals’ free and includes a bonus frying rack that is also safe from non-stick coatings!
• Dehydrator capability. How cool is this?! This machine has a dehydrator setting allowing you to dehydrate herbs, fruits, even vegan jerky! (Stay tuned for more on that last one!)
• More room. We find the rectangular jar (4.9 quart) shape lets you fit more food into your air fryer without it taking up more room on our counter. A major win for small city kitchens like ours!
• It turns into an indoor grill! This magical air fryer has a rotating base that flips 180 degrees, turning your air fryer into an indoor grill. Another win for small kitchens where you have to make hard decisions about what earns that space on your counter!
• It can keep up with us. When we’re batch-cooking these wings for the Super Bowl, it’s important we have an air fryer that can keep up, and this one meets that challenge better than any other air fryer we’ve used!
• Easily cleaned. The removable non-stick rack and wire rack make it easy to remove and clean in little time. Same with the glass jar basket! We’ve used other air fryers that just don’t feel like they ever get clean, but that’s not the case here.

Salton Air Fryer Price

With all these features, great design, and the quality of the appliance, you’d think the price point would be out of this world, but it’s not!

The Salton 3-in-1 Flip and Cook retails for around $199, making it a more accessible option than other popular brands that take up more room and have less functionality. (And let’s face it, aren’t nearly as pretty!)

Salton Air Fryer FAQ

How do you turn on a Salton air fryer? To turn on a Salton air fryer, simply plug it in and press the center on/off button.

Is Salton air fryer dishwasher safe? Yes, both the Salton air fryer jar and removable racks are dishwasher safe.

How do I clean my Salton air fryer? The borosilicate glass jar and removable racks are easily cleaned either by hand or in the dishwasher.

How to Serve Air Fryer Tofu Wings

Serve these air fryer tofu wings immediately after saucing them on a platter with a variety of your favorite dipping sauce and veggies. They are perfect for game day or movie night at home with the family!

Dipping Sauce Ideas:

• Vegan Blue Cheese Dip
• Vegan Buttermilk Ranch Dip*
• Vegan Beer Cheese Dip
• Easy Vegan Buffalo Ranch Dip*
• Avocado Lime Sauce
• Avocado Jalapeno Ranch Dip*
• Lemon Tahini Sauce
• BBQ Ranch Dip*
• Vegan Honey Mustard
• Vegan Dill Pickle Ranch Dip*
• Guacamole

*Download our Tofu Wing Batch Cooking Guide for our exact method on turning 1 batch of our vegan ranch dip into 5 different dipping sauces for vegan wings!

How to Store Leftover Plant Based Wings

I love having tofu wing leftovers to portion into lunches with salads the rest of the week! Although, they’re so good you may want to download our batch cooking guide and make a triple batch!

In the fridge: Store leftover tofu wings in an airtight container in the fridge for up to 1 week.

In the freezer: Store leftover tofu wings in a freezer-safe bag or container for up to 3 months! You can freeze them either before or after you sauce them – up to you. Make sure you let the wings cool fully before freezing. If freezing with the sauce on, you may need to freeze on a baking sheet before transferring to a freezer-safe bag to keep them from sticking together in one big clump.

Reheat: We recommend reheating your tofu wings in the air fryer at 400F for 10-15 minutes for optimum crispiness! The sauce will soak into the breading when stored, so if you want a saucier wing, just toss them in a little extra sauce after reheating in the air fryer.

More Salton Air Fryer Recipes

This isn’t the only way we love to use our Salton air fryer! Here are more ideas:

• Quick & Easy Air Fryer Tofu
• Vegan Air Fryer Taquitos
• Air Fryer Sweet Sriracha Tofu
• Air Fryer Pita Chips
• Vegan Air Fryer Jerky

We hope you’ll give this vegan tofu wing trick a try soon!

When you do, we’d love to hear about your experience! Please leave a star rating and review on the recipe below. This helps more people find our recipes, and we love when you bring us along for your kitchen adventures!

And don’t forget, you can win a Salton 3-in-1 Flip and Cook this week! Just comment on this post telling us your favorite way to use an air fryer (or how you would use it!). You must be following both @theplantpowercouple and @saltongroup to be eligible!

We’re pulling the winner on Saturday, February 10th 2024.

Good luck, my friend. And enjoy!

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Air Fryer Tofu Wings

Welcome to the vegan answer to chicken wings! We’ve served these Air Fryer Tofu Wings for many occasions (to both vegans and non-vegans, young and old!) and they are a crowd-favorite every single time. With a crispy dairy-free buttermilk breading, sauce and serve these plant-based wings any way you like. If you haven’t tried air frying frozen tofu, you’re really in for a treat! This post is sponsored by our friends at Salton and their awesome 3-in-1 Flip and Cook Air Fryer, Grill & Dehydrator.

Course Appetizer, Snack

Cuisine Air Fryer, American, tofu

Keyword air fried tofu, air fryer tofu, crispy air fryer tofu, tofu recipe

Prep Time 13 hours hours 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 13 hours hours 45 minutes minutes

Servings 5 servings

Calories 271kcal

Author Brittany Roche

Equipment

• Salton 3-in-1 Flip and Cook

Ingredients

For the wings/marinade:

• 1 16-oz package extra firm tofu
• 1/3 cup olive oil
• 2 Tbsp veggie bouillon powder

For the breading:

• 3/4 cup vegan seasoned bread crumbs
• 1/3 cup tapioca starch or cornstarch
• 1/4 cup plain unsweetened non-dairy milk
• 1 tsp apple cider vinegar
• ⅓ – 1 cup sauce of choice see notes

Instructions

First, prep the tofu.

• Freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight.
• In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
• When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Next, marinate the tofu.

• Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces off of it. Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options.
• Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.

Then, set up the breading station.

• Remove the tofu from the marinade and place it on a plate or cutting board or the lid of the container.
• To the container where the tofu was marinating, add the non-dairy milk and apple cider vinegar. Swish the mixture gently to combine.
• Get out two shallow bowls or pie plates. To one, add the starch. To the other, add the breadcrumbs.

Now, bread the tofu wings.

• Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing.

It’s time to air fry the vegan wings.

• Add tofu wings to the air fryer basket, enough to fill the bottom but not so many that they’re on top of each other. We find we can comfortably fit 1 block of tofu in our Salton Flip and Cook Air Fryer.
• Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen the pieces from the bottom of the basket, and air fry another 10 minutes. Then, stop to shake gently again and air fry for a final 10 minutes or until lightly browned.

Finally, bring it together.

• Add the cooked tofu wings to a large mixing bowl and drizzle on half your sauce of choice (see notes for options).
• Toss to coat all the wings evenly. Then, drizzle the remaining sauce over the tofu and continue tossing to coat.
• Serve these air fryer tofu wings immediately on a platter with your favorite dipping sauces and veggie sticks!

Notes

Wing Sauce Options

The great thing about this recipe is you can switch up the sauces to make different versions. Wing sauce recipes are often easily veganized using vegan butter, so you can really have fun with this part! 

Note: You’ll be making 1 lb of tofu wings per tofu block you use, so make sure you adjust the wing sauce you’re using for 1 lb of chicken wings.

Here are some various wing sauce variations we’ve tried:

• Vegan Buffalo Wings
• ​Hot Sauce Tofu Wings
• Pineapple Teriyaki Tofu Wings
• BBQ Tofu Wings
• Vegan Lemon Pepper Wet Wings
• Vegan Garlic Parmesan Wings

Get our recipes for each of these sauces in our Tofu Wing Batch Cooking Guide that walks you through the process of batch-cooking these wings for an event like the Super Bowl!

Nutrition

Serving: 0.25the recipe | Calories: 271kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 885mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

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I love bowl meals. Three or more complementary items as a full meal in one large bowl. You’ve seen them advertised at the fast food places or in the Facebook groups, I’m sure. And this homemade BBQ tofu bowl is just perfect. 

Three components, one ideal dinner: BBQ tofu pieces, sweet potato mac and cheese, and spicy, seared green beans. And each one is an easy recipe!

The bbq tofu recipe is an adaptation of our popular Tofu Freezer Trick method that gives you the best meaty tofu packed with flavor. I’s my favorite way to make tofu!

And the green beans? This is the green bean dish that got me to really fall in love with green beans. The mix of peppers and beans is a flavor wow and that nice charred taste takes it to another level.

Finally, the sweet potato mac and cheese is the perfect complement to both: a little sweet, a little savory, with just a hint of smoke and cheesiness. It ties into the bbq theme so well like how people traditionally serve sweet potato sides with bbq. 

All in all, this fun plant-based comfort food meal is majorly impressive and massively delicious! And while it may seem like a lot, it comes together so easily!

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Why We Love These Vegan BBQ Tofu Bowls:

• Our recipe uses common garden veggies like peppers and green beans! 
• It’s the perfect blend of flavors and textures. Creamy cheesy mac n cheese, smoky meaty baked tofu, and charred spicy veggies. It pulls you in and gives you a big hug!
• It’s a total crowd-pleaser (we tested it!). It’s great served outdoors for a casual late summer or early fall dinner party with friends!

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Ingredients for BBQ Bowls

This bbq tofu bowl is composed of 3 separate components, but all with simple ingredients: the bbq tofu cutlets, the sweet potato mac and cheese, and the seared green beans!

To make the sheet pan bbq tofu, you’ll need:

• Extra-firm tofu – This recipe works best when you first freeze the tofu (in its package), then defrost it and press as you normally would before continuing with the recipe. This is called our Tofu Freezer Trick (we have a whole freezer tofu guide on it!), and it is a life-changing way to cook tofu!
• Barbecue sauce – We love Organicville BBQ sauce for this, but feel free to use your favorite bbq sauce or even homemade bbq sauce.
• Vegan chicken bouillon powder – We use our homemade bouillon powder. It’s so easy to make!
• Olive oil – optional

For the vegan mac and cheese, you’ll need:

• Sweet potato puree 
• Cashews – unsalted, unroasted
• Nutritional yeast
• More bouillon powder + BBQ sauce
• Garlic – fresh
• White miso paste – Miso Master is our go-to. Their mellow white miso paste adds the cheesiest flavor to this vegan mac!
• Smoked salt
• Onion powder
• Liquid smoke
• Macaroni – elbows or shells

For the seared green beans, you’ll need: 

• Green beans – fresh, ends cut off
• Red bell pepper – thinly sliced
• Long hot pepper – minced
• Olive oil
• Salt

Substitution Options

For the cashews: If you’re allergic or don’t have cashews, sunflower seeds or hulled hemp seeds can also be used for the mac n cheese sauce!

For the sweet potato puree: Plain pumpkin puree also works. Just make sure you DO NOT use “pumpkin pie mix”. That is something TOTALLY different. You can also use fresh sweet potatoes to make your own sweet potato puree.

For the green beans: If you don’t like or can’t find green beans, you can use broccoli or cauliflower. Sweet corn on the cob would also be great! Feel free to try some of your favorites!

For the peppers: You can also mix up the peppers here. Yellow and orange, even green, bell peppers add a great color variety. If you really don’t like spicy foods, you can use fewer hot peppers, choose less spicy ones, or omit them completely. If you don’t like peppers at all, you can try subbing some sliced red onion.

To make it gluten-free: Swap the regular elbows in the macaroni and cheese for your favorite gluten-free pasta! And choose a gluten-free BBQ sauce.

For the block of tofu: You can skip the tofu cutlets and just toss some cooked vegan chicken in your favorite vegan-friendly BBQ sauce. We LOVE the Ultimate Chicken from Gardein for breaded or Tofurky’s Chik’n pieces for unbreaded. We also have a BBQ Soy Curls recipe that’s made in the air fryer!

For the mac n cheese: If you don’t want to make your own mac and cheese, you can totally substitute your favorite store-bought vegan mac and cheese. We love the dairy free mac options from Daiya and Annie’s. Feel free to try any of the ever-increasing vegan varieties available in the grocery store.

How to Make This Tofu Bowl Recipe

Step 1: Prep the tofu. 

Slice the frozen, thawed, and pressed tofu into 6-8 cutlets. 

To a large measuring cup, add the BBQ sauce, olive oil, and bouillon powder. Mix with a fork or small whisk until completely combined. 

Pour this bbq tofu marinade on top of the tofu and marinate for at least 30 minutes or overnight for best results. 

Step 2: Bake the tofu. 

Preheat your oven to 350F and line the tofu cutlets in a single layer on a parchment paper or foil lined baking sheet. 

Bake the cutlets for 30-40 minutes, stopping once to flip them halfway through. Let cool slightly before slicing and serving. 

Step 3: Make the sweet potato mac and cheese. 

Get a large pot of water boiling on the stove. While you wait, add all the ingredients (except the macaroni) to a high-speed blender or food processor, pouring the hot water in last. Let this sit, so the cashews can soften while you start cooking the pasta. 

Cook the pasta al dente according to the directions on the box. While the pasta cooks, blend the sauce ingredients on high until it’s completely smooth. 

When the pasta is finished cooking, drain it, spray it with cold water, and add it back to the pot. Pour the cheese sauce on top and stir until combined. 

Heat it on low, uncovered and stirring often, for about 7-10 minutes or until the sauce thickens and everything is warmed through.

Step 4: Sear the vegetables.

 Heat a cast iron pan on medium-high heat and carefully add 1 Tbsp olive oil (or 1 tbsp vegetable oil). Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. 

Then, let them pan fry in the skillet for 3-4 minutes so they get a bit of a char. 

Next, drizzle them with ½ more Tbsp oil and stir until everything is coated again. Let them cook another 3-4 minutes like this. 

Finally, sprinkle the veggies with a little salt and carefully add 1-2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this – it will make you cough). 

Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred. Feel free to add another pinch of salt and a little bit of black pepper if you like.

How to Serve Barbecue Tofu Bowls

Serve this vegan bbq tofu bowl hot family-style or in a large bowl with a glass of California Zinfandel. 

It’s the perfect recipe for a late summer / early fall dinner party. Especially if you have plenty of fresh garden green beans and peppers!

Another idea: Top with some fresh green onions or sesame seeds. 

How to Store Leftover Smoky Vegan BBQ Bowl

In the fridge: I’d store leftovers separately or in segmented airtight containers. The leftover tofu and mac n cheese should be good for up to a week in an airtight container, but the veggies should be eaten within about 3 days. 

In the freezer: These might make good homemade freezer meals if you have those segmented containers for meal prep. We haven’t tried it yet, so let us know if you do!

More Vegan Tofu Recipes:

• Lemon Pepper Tofu Cutlets
• Sweet Chili Tofu Cutlets
• Balsamic Tomato Tofu Cutlets
• Vegan Buffalo Tofu Wings
• Vegan Chicken Parm

If you try this BBQ Tofu Bowl recipe, we’d love to hear all about it! 

We always appreciate it when you leave a star rating and review in the comments section below. It’s a great way to get more recipes like these to people like yourself! 

Hope you enjoy this easy vegan summer dinner as much as we did creating it. Cheers!

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Smoky Vegan BBQ Tofu Bowls

I’m about to lay some magic on you. This vegan BBQ tofu bowl meal with spicy green beans and sweet potato mac and cheese is absolute comfort food at its finest. It’s three simple recipes in one meal to create a perfectly balanced bowl of garden-fresh green beans, macaroni and cheese, and BBQ chicken-style tofu. It’s the perfect comfort food with homegrown flavor.

Course Tofu

Cuisine BBQ

Keyword barbecue tofu bowls, bbq tofu bowl, smoky vegan bbq bowls, vegan bbq bowl, vegan bbq tofu bowl

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 -8 bowls

Calories 411kcal

Author Brittany Roche

Ingredients

For the BBQ tofu:

• 1 block extra firm tofu frozen, thawed, and sliced into 6 or 8 cutlets*
• 1/3 cup BBQ sauce
• 2 Tbsp vegan chicken bouillon powder
• 1-2 Tbsp olive oil optional

For the sweet potato mac and cheese:

• 1 15-oz can sweet potato puree
• 1/2 cup cashews unsalted, unroasted
• 1/2 cup nutritional yeast
• 1/3 cup vegan chicken bouillon powder
• 4-6 large cloves garlic
• 2 Tbsp white miso paste
• 1 Tbsp BBQ sauce
• 1/2 Tbsp smoked salt
• 1 tsp onion powder
• 1 tsp liquid smoke
• 2 cups hot water
• 1 16-oz box of elbows or shells

For the green beans:

• 1/2 pound green beans ends cut off
• 1 red bell pepper thinly sliced
• 1/2 7-inch long hot pepper, minced
• 1-2 Tbsp olive oil
• 1/4 – 1/2 tsp salt

Instructions

Step 1: Prep the tofu.

• To a large measuring cup, add the BBQ sauce, olive oil, and bouillon powder. Mix with a fork or small whisk until completely combined.
• Pour this marinade over the tofu and marinate for at least 30 minutes or overnight for best results. 

Step 2: Bake the BBQ tofu.

• Preheat your oven to 350 and line the tofu cutlets on a baking sheet.
• Bake the cutlets for 30-40 minutes, stopping once to flip them halfway through.
• Let cool slightly before slicing and serving. 

Step 3: Make the sweet potato mac.

• Get a large pot of water boiling on the stove and add a generous pinch of salt.
• While you wait, add all the ingredients (except the macaroni) to a high-speed blender or food processor, pouring the hot water in last. Let this sit, so the cashews can soften while you start cooking the pasta.
• When the water is boiling, cook the pasta al dente according to the directions on the box.
• While the pasta cooks, blend the sauce ingredients on high until it’s completely smooth.
• When the pasta is finished cooking, drain it, spray it with cold water, and add it back to the pot.
• Pour the cheese sauce on top and stir until combined.
• Heat it on low, uncovered and stirring often, for about 7-10 minutes or until the sauce thickens and everything is warmed through.

Step 4: Make the spicy green beans.

• Heat a cast iron skillet on medium high heat and carefully add 1 Tbsp olive oil.
• Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. Let them cook in the skillet for 3-4 minutes so they get a bit of a char.
• Next, drizzle them with 1/2 more Tbsp olive oil and stir until everything is coated again. Let them cook another 3-4 minutes like this.
• Finally, sprinkle the veggies with salt and carefully add 1-2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this – it will make you cough).
• Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred.

Notes

*The Tofu Freezer Trick: This recipe works best when you first freeze the tofu (in its package), then defrost it and press as you normally would before continuing with the recipe. This is called our Tofu Freezer Trick (we have a whole freezer tofu guide on it!), and it is a life-changing way to cook tofu!

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 41g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Sodium: 1865mg | Fiber: 7g | Sugar: 13g

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Ever since we made our Vegan Teriyaki Burger recipe, I’ve been obsessed with the pineapple teriyaki flavor combo. It’s the perfect blend of salty and sweet, savory and tangy!

One day, I thought it would be a good idea to add this flavor combo to our tofu cutlet series to make a vegan chicken version, and these pineapple tofu chicken teriyaki cutlets were born!

And I was right – extra-firm tofu was the perfect vehicle for this flavor! Over white rice or brown rice, as part of a stir fry or sandwich, you’re going to love this! 

This vegan teriyaki tofu with a spicy-sweet pineapple glaze is a fantastic sub for the chicken versions I see abound on the internet. Give it a try, and I think you’ll agree this might just be your new favorite way to eat tofu!

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Why You’ll Love Vegetarian Teriyaki Chicken

• Hands-off process. Baked pineapple tofu with plant based teriyaki sauce takes a little planning ahead to freeze and defrost the tofu, but the whole process requires very little active time. This means you can get things done (or just relax!) while the marinade / oven does the rest.
• A dazzling taste and texture. The tangy, salty, sweet, and savory flavors are so well-balanced, you’ll be licking your plate! And the tofu texture is so chicken-like when you use our Tofu Freezer Trick, you’ll convert even the staunchest tofu skeptic!  
• Amazing for meal prep. If you’re a meal prepper (or an aspiring one!), this spicy pineapple tofu recipe is the perfect place to start. Freeze it while still in the marinade or after baking, or store it in the fridge for up to a week!

Ingredients in Vegan Chicken Teriyaki Cutlets

You’ll need 8 simple ingredients to make this vegan teriyaki pineapple tofu, starting with a block of extra firm tofu that you’ll freeze (in the package!), defrost, and press. 

We call this the Tofu Freezer Trick, and you can read a full guide on it called How to Make Tofu Taste Like Chicken. We’ve included summarized instructions in the recipe card below!

For the pineapple tofu marinade, you’ll need:

• Toasted sesame oil and olive oil – These will be the base for our marinade. An oil-based marinade helps the cutlets crisp up in the oven and creates the best texture because it’s not adding additional liquid to the tofu (we’re trying to remove that through this process, so it’s not a squishy block!).
• Vegan chicken bouillon powder – We used our homemade vegan bouillon powder to create the perfect chicken flavor.
• Teriyaki sauce – Check ingredients, but most are vegan. Some can have honey though (especially if it’s a homemade recipe) which is easily replaced with agave nectar.
• Garlic – minced
• Red onion – minced

And for the pineapple glaze, you’ll just need some pineapple juice!

What to Do With Leftover Pineapple Juice

Leftover pineapple juice can be stored in an airtight container in the fridge for up to 10 days. It’s important if the pineapple juice comes in a metal container to move it to a glass or plastic container so it doesn’t become acidic when storing.

You can also freeze leftover pineapple juice! We like to use 2 Tbsp or 1-cup Souper Cubes for this option because they are stored in perfect portions that can be defrosted as you need them!

Recipes Using Pineapple Juice:

• Seitan Ham with Pineapple Mustard Glaze
• Vegan Pineapple Teriyaki Burger
• Vegan Pineapple Souffle 

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any substitutes and how they work out for you! 

For the extra firm tofu: Depending on the brand, firm tofu could work, but it could become too chewy in the freezing process. We haven’t tried this recipe with super firm tofu, mostly because it usually comes in vacuum-sealed packaging and not in water. Freezing the tofu in the water is what makes it so porous, so I don’t know if this would work either! Chickpea tofu may work for a soy-free version, but I don’t know enough about it to say for sure.

For the bouillon powder: You can sub 1 ground-up vegan chicken bouillon cube or half as much bouillon paste.

To replace the pineapple juice: If you don’t like or can’t find pineapple juice, experiment with orange, mango, or even apple juice for a different flavor.

For the garlic: If you don’t have garlic, more minced red onions could work for a different vibe. Or substitute 1/2 tsp minced garlic for each clove or 1/8 tsp garlic powder for each clove.

For the red onion: Shallots or yellow onion could also work, but would give a different flavor. Green onions could be a cool addition too!

Oil and no-oil options:

You can use avocado oil, sunflower oil, or safflower oil to replace the olive oil. Although, it will have a different flavor. Subbing all olive oil for the sesame oil will also create a different flavor but will work. Do not use coconut oil because it hardens when chilled.

I do not recommend making this tofu recipe with water or broth because that will only add excess water to the tofu, and that’s what we’re trying to cook out so we can get a meaty texture!

Teriyaki Sauce Substitute:

You can use a vegan oyster sauce, or make your own teriyaki sauce using soy sauce, mirin or rice wine vinegar and a little sugar.

How to Make Spicy Pineapple Tofu Cutlets

Crispy baked pineapple tofu is the perfect plant-based protein option. The recipe takes a little planning but is super hands-off!

Step 1: Marinate the tofu.

Place your defrosted tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. 

Mix all the ingredients for the marinade and pour it over your tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.

Step 2: Bake the tofu.

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. 

Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. 

Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 5-10 minutes until they are golden brown and meaty (not overly squishy when you press them with a spatula).

Step 3: Make the pineapple reduction.

While the cutlets are cooking, make your pineapple reduction by bringing the pineapple juice to a boil on the stove. 

Once boiling, remove the cover and turn to medium low heat. Let simmer for 30-40 minutes to reduce it by at least half and turn into viscous syrupy liquid stirring occasionally.

Step 4: Glaze the tofu with pineapple reduction.

Before serving, place your cooked tofu cutlets in a bowl and drizzle on the pineapple reduction. Toss gently to coat. 

Alternatively, you can just brush each cutlet with the pineapple reduction before serving.

Air Fryer Teriyaki Tofu

You can make this Pineapple Tofu in the air fryer if you want! I would follow the instructions in our Sweet Sriracha Tofu recipe and use the marinade in this recipe (mixed WITH the pineapple reduction) as the sauce. (You can also turn this tofu into a fantastic Asian-inspired skewer!)

Vegan Teriyaki Chicken Meal Prep

Good news for the truly ambitious meal-preppers out there: You can freeze these tofu cutlets in the marinade. That way, you can make a big batch of these at the beginning of the month to make weekly meal prep as easy as can be.

How to Serve Plant Based Teriyaki Chicken

Serve this baked vegan pineapple chicken hot or cold with your favorite sides or all on their own! Honestly, they’re so good I often eat them right out of the fridge for a quick snack.

Here are some of the ways we like to serve vegan pineapple teriyaki chicken:

• Vegan Teriyaki chicken sandwich with spicy teriyaki mayo, greens, red onion, and pan-fried pineapple chunks
• In a bowl over steamed rice with grilled pineapple rings or pineapple salsa, red bell pepper, and some of the remaining reduction.
• As part of a rice or noodle tofu stir-fry with spring onion and sesame seeds or red pepper flakes and your favorite various veggies! And of course, more fresh pineapple cubes!

How to Store This Vegan Chicken Teriyaki Recipe

These vegan teriyaki chicken cutlets make incredible leftovers and spectacular meal prep!

In the fridge: Store leftover pineapple tofu in the fridge in an airtight container for up to a week. 

In the freezer: Let pineapple teriyaki tofu cool completely before transferring to the freezer in an air-tight freezer-safe bag or container, separated by a square of parchment paper to keep them from freezing together.

Reheating: Reheat in the oven or air fryer until warmed through at 350F for maximum crispness. If they’re crispy enough, the microwave is a fine way to heat them. Toss in more pineapple reduction sauce after reheating for best (and sauciest) results!

Teriyaki Pineapple Tofu FAQs

Have more vegan teriyaki / pineapple questions? Here are some of the most common questions we get about these subjects and our best answers! If we don’t answer them here, feel free to ask in the comment section below!

What is teriyaki sauce made out of?

Traditional Japanese teriyaki, which is not nearly as popular in Japan as it is in America, is made using soy sauce, mirin or Sake, and sugar. American teriyaki sauce is sweeter and thicker and usually uses soy sauce, brown sugar, rice vinegar, scallions, and occasionally, pineapple juice.

I am so excited for you to try this vegan chicken teriyaki recipe with pineapple glaze! I mean, come on, how fancy and tantalizing does that sound?!

When you do try it, please let us know what delicious vegan dish you made with it! Don’t forget to leave a star rating and review in the comments section below. It helps more people find our recipes, and we get so pumped up cheering you on on the path to making your vegetarian teriyaki dreams come true!

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Pineapple Teriyaki Tofu Recipe

This crispy tofu with a pineapple glaze is one of our favorite hands-off meal prep recipes. It’s perfect served over rice with chopped red onion, grilled pineapple chunks, and a spicy teriyaki mayo sauce. Frozen and thawed tofu is marinated, slow baked, and dipped in a glistening reduction of pineapple juice. This plant-based baked tofu recipe is sure to become a repeat recipe in your house just like it has ours!

Course Tofu Chicken

Cuisine tofu

Keyword pineapple tofu, pineapple tofu recipe, plant based teriyaki chicken, teriyaki chicken vegan, teriyaki tofu recipe, vegan chicken teriyaki, vegetarian chicken teriyaki, vegetarian teriyaki chicken

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 8 tofu cutlets

Calories 188kcal

Author Brittany Roche

Ingredients

• 1 16-oz block extra-firm tofu

For the pineapple tofu marinade:

• 2 Tbsp toasted sesame oil
• 2 Tbsp olive oil
• 1-2 Tbsp vegan chicken bouillon powder
• 1 Tbsp teriyaki sauce
• 2 large cloves minced garlic
• 1 Tbsp minced red onion

For the pineapple reduction:

• 1 cup pineapple juice

Instructions

First, freeze and defrost the tofu.

• First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
• When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Next, marinate the tofu.

• Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.
• Mix all the ingredients for the marinade and pour this over your tofu cutlets, making sure they are all nice and coated.
• Place them in your fridge for at least an hour or overnight.

Then, bake the tofu and make the pineapple glaze.

• When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. 
• While the cutlets are cooking,  make your pineapple reduction by bringing the pineapple juice to a boil on the stove. Once boiling, remove the cover and turn the heat to medium low. Let cook for 20-30 minutes, stirring occasionally, to reduce it by at least half and turn into viscous syrupy liquid.

Finally, glaze and serve the tofu!

• Before serving, place your cooked cutlets in a bowl and drizzle on the pineapple reduction. Toss gently to coat. Alternatively, you can just brush each cutlet with the pineapple reduction before serving.
• Serve in a big salad, bowl with rice and pineapple salsa, or as a sandwich with spicy teriryaki mayo. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

Video

Nutrition

Serving: 2cutlets | Calories: 188kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 891mg | Sugar: 8g

The post Pineapple Teriyaki Chicken (Vegan) appeared first on Plant Power Couple.

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Full disclosure: I never had buffalo chicken wings (or any chicken wings for that matter) before going vegan. Growing up in Philadelphia – where we host an annual “wing bowl” that gets almost as much excitement as the Eagles in the Super Bowl – that’s a major sin.

But even before going vegan, I just couldn’t eat anything with a bone in it. That bone just reminded me I was eating an animal. (A little foreshadowing for the vegan I am today, I suppose).

But the first time I had vegan buffalo wings, it was from a little beloved bar in South Philly called Triangle Tavern. And once I had that first bite, I fell head over heels in love with buffalo sauce and vegan wings. Now they’re one of my favorite things!

Even the whiff of a little hot sauce and vinegar gets me craving those wings. Since we live in Northeast Philly and not around the corner from my beloved tavern wings, I knew I was going to have to come up with my own recipe.

That’s where this air fryer buffalo tofu recipe comes from! These cute buffalo tofu nuggets meet all my expectations for a fantastic buffalo wing: saucy, tangy, spicy. Tender and meaty with a chewy texture on the inside with a crisp outer edge. I dare say these are going to be your new favorite recipe for game day or movie night. The entire family is sure to love them – ours does!

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Why You’ll Love This Vegan Wings Recipe:

• Amazing texture and flavor. We used our beloved “Tofu Freezer Trick” in this recipe to create the meatiest, tenderest, most flavorful tofu wings of all time. Bold statement? Yes, but we have the receipts to back it up! You’ve never eaten tofu like this before.
• They’re air fryer tofu wings. No vicious pot of hot oil to worry about spitting oil everywhere on the stove. And they still taste legit and not like some weird “healthy” version of wings. (But they are.)
• They’re a hit with both vegans and non-vegans alike! Make these buffalo vegan wings for your next football party or tailgate, and watch all your family and friends gush about how surprisingly delicious they are. (Let’s face it. Tofu gets a bad wrap, and this recipe should settle that!)

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Ingredients in Vegan Chicken Wings

You’ll need a few plant-based kitchen staples + some common spices to make these incredible vegan buffalo wings!

For the tofu wings, you’ll need:

• Extra firm tofu – Make sure you get the kind that comes in water, not vacuum sealed. This is important for the texture when using the Tofu Freezer Trick.
• Olive oil – This will be the basis of our marinade. I like to use an oil marinade rather than a water-based one because it doesn’t add more water to the tofu (which can negatively affect the texture when cooked).
• Vegan chicken bouillon powder – We use our easy homemade bouillon powder which adds that perfect touch of chickeny flavor!
• Cayenne pepper hot sauce – Frank’s original hot sauce is the classic choice!
• Agave nectar – This is optional and softens the spiciness a bit.
• Lime juice – also optional, adds a fresh taste the the overall final product
• Spices: garlic powder, chili powder, smoked paprika, sea salt, ground black pepper
• Vegan bread crumbs – Check the ingredients, as some contain milk / eggs. We used our homemade vegan Italian bread crumbs!
• Tapioca starch or cornstarch – We find tapioca starch adheres best, but it’s not as easily found and more expensive than the cornstarch version.
• Elmhurst® unsweetened oat, almond, or cashew milk – It is crucial you use an unsweetened and neutral-tasting plant-based milk here. That’s why we recommend Elmhurst’s unsweetened line for this recipe! See more on why it’s so important in the section below.
• Apple cider vinegar – For that classic buffalo tang!

To make the vegan buffalo sauce recipe, you’ll need:

• Cayenne pepper hot sauce – Use the same hot sauce you’re using for the marinade.
• Vegan butter – A key ingredient that differentiates hot sauce from true buffalo sauce!
• Vegan Worcestershire sauce – Optional, adds a dash of savory flavor
• Spices: Granulated garlic, salt

For the vegan blue cheese dip, you’ll need:

• Vegan mayo – Use your favorite store-bought or homemade vegan mayo!
• Apple cider vinegar – For that classic blue cheese tanginess.
• White miso paste – Adds a fermented taste to our blue cheese dressing (without having to do any aging ourselves!)
• Dijon mustard – Rounds out the cheesy tang of the dip!
• Elmhurst® unsweetened plant milk – For thinning the dip as needed. How much you use will depend on the vegan mayo you’re using.
• Spices: onion powder, granulated garlic, sea sat, white pepper

The Best Non Dairy Milk for Savory Cooking

There are a lot of plant-based milks out there – everything from the original soy milk to almond, cashew, oat, and beyond. I see a lot of articles on the internet about which vegan milks are best for cooking. A lot of them go with one overarching kind of milk – like, soy milk or oat milk – without talking about the importance of the brand of milk you’re using.

This is a huge mistake because one soy milk from one brand is not the same as another. And the results of using the wrong plant milk (for savory cooking like this) can be a total nightmare. If you don’t want your vegan buffalo wings to taste like some kind of weird, sweet, vanilla-scented tofu nuggets, read on!

Elmhurst® is our go-to for cooking milks – especially for savory recipes like this. I cannot over stress the importance of this here. You want a milk that is neutral-tasting and entirely unsweetened, and that’s exactly what Elmhurst® provides! 

For this recipe, you can use any of Elmhurst’s unsweetened line of milks (clearly marked with that classic emerald green “unsweetened” banner and top!). They have a variety of choices from cashew milk to oat milk to almond milk, even walnut milk!

Here’s why we love Elmhurst®:

• The unsweetened line from Elmhurst® has zero sugars which means you won’t be left with weirdly sweet tofu wings.
• With only 2 ingredients (and only 3 in the oat milk!), there are no added gums or emulsifiers.When it comes to cooking, these ingredients can interfere with the chemistry and leave you with a result that is vastly different from dairy-based versions.
• Also on that point, Elmhurst’s non-dairy milks can be used as a 1:1 sub for milk or cream in savory pastas, soups, sauces, and breading! This is different from other popular plant-milks which may need things added or tweaked to get the same effect as dairy milk (and even then, it may not taste right).
• Elmhurst’s entire line of milks come in shelf-stable packaging in a smaller 32-oz size. This has been a huge game-changer for us when it comes to avoiding food waste! We can buy in bulk (which saves us $$!) and leave them in the pantry until ready to use. Then, we don’t have an entire gallon or half gallon of milk in the fridge that needs to be used, it’s just a manageable size!

And bonus points for this recipe: Elmhurst® makes its milks in Buffalo, NY – home of the first buffalo sauce! Can it get any more perfect than that?!

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you! 

For the apple cider vinegar:  Rice vinegar, rice wine vinegar, or white vinegar can be used. These will create a slightly different flavor.

For the bouillon powder:  You can grind up 1 vegan-friendly chicken bouillon cube. Or cut the amount in half and use your favorite store-bought bouillon paste.

For the cayenne pepper hot sauce:  This is classic hot sauce for buffalo sauce, but feel free to experiment with your favorite sauces!

For the olive oil:  You can sub avocado oil, sunflower oil, or safflower oil in this recipe. I would not recommend using coconut oil because it hardens when chilled. I would also not recommend substituting water or broth for the oil because this will add excess water in the tofu and throw the texture off. Check out more about this in our Tofu Freezer Trick guide.

For the bread crumbs:  Feel free to use gluten-free bread crumbs here. I’ve also seen people make bread crumbs out of dried chickpeas or quinoa which could be a fun twist for gluten-free eaters. This would take a little testing though!

For the extra firm tofu: 

We have not tried this recipe with other tofu textures. Firm tofu could work, but there’s more water in it which will make it a little more porous than extra firm. Super firm tofu could also work, but we have not tried this with the freezer trick yet. Chickpea tofu may work for a soy-free version, but we have not tested that either.

For the vegan blue cheese dip:

Feel free to sub your favorite store-bought vegan blue cheese or ranch dressing for this recipe to speed things up a little. If you don’t like blue cheese, try our vegan buttermilk ranch dip!

How to Make Vegan Hot Wings

These vegan hot wings take a little preparation, but they are oh so worth it, especially when you really want to impress a crowd!

Step 1: Prep the tofu.

We have a full post on how to use the Tofu Freezer Trick and the science behind it, but here’s a brief description of the steps!

First, freeze and defrost your tofu. Place the whole package of extra firm tofu (do not open it) in the freezer overnight. In the morning, remove it from the freezer and place tofu in a shallow dish on your counter to thaw. This will take several hours.

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid. The block of tofu will be tougher and a little spongey. That’s a good thing and exactly what we want!

Step 2: Marinate the tofu.

Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces off of it. 

Alternatively, you can also cut tofu into tofu strips or sticks, triangles, or flat rectangles for other shape options. We have experimented with all these cuts of tofu and they all work pretty much the same, save for some minor adjustments in cook time.

We liked the way the ripped pieces looked the best, but all of the ways we tried were delicious! You can also tear the tofu block into bite-sized pieces for delicious buffalo “popcorn” tofu bites.

In a medium bowl or large bowl, mix all the ingredients for your tofu marinade and pour it over your tofu wings, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight for best flavor results!

You can even freeze these again in the marinade for an even deeper flavor.

Step 3: Bread the tofu.

Preheat the air fryer to 350°F (if your air fryer calls for that) and spray the basket gently with oil. 

We are using a basket-style air fryer for this recipe, so if yours is a different style you may need to adjust some of these instructions or cooking time. It should work just fine in any air fryer though!

Remove the tofu from the marinade and place it on a plate or cutting board or the lid of the container. 

To the container where the tofu was marinating, add the Elmhurst® unsweetened milk and apple cider vinegar. Swish the mixture gently to combine. 

Then, get out two shallow bowls or pie plates. To one, add the cornstarch. To the other, add the bread crumbs and seasoning and mix with a whisk. 

Order these dishes from left to right like this: the tofu pieces, starch, marinade / milk mixture, bread crumbs.

Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing.

Step 4: Air fry the tofu wings

Add half of the tofu wings to your air fryer basket, just filling the bottom in an even layer. If they’re stacked on top of each other, save those for the next round of cooking. 

Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen them from the bottom of the basket and air fry another 10 minutes. Then, repeat that gentle shake and cook for another 10 minutes or until lightly golden brown.

Step 5: Make the vegan blue cheese dip.

While that cooks, make the blue cheese dip by blending all ingredients in a small blender or food processor until smooth. Cover and refrigerate until ready to use!

Step 6: Make the buffalo sauce.

Combine hot sauce, vegan butter, vinegar, vegan Worcestershire, cayenne, garlic powder, and salt in a pot over medium heat. Stir until the vegan butter is fully melted. Then, bring to a low simmer while stirring with a rubber spatula. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the spatula, and set aside for use.

Step 7: Bring it all together!

Add the cooked tofu wings to a large mixing bowl and drizzle on half the vegan buffalo sauce. Toss to coat all the wings evenly. Then, drizzle the remaining Buffalo sauce over the tofu and continue tossing to coat. 

How to Serve Air Fryer Tofu Wings

Serve these air fried crispy tofu wings immediately on a platter with vegan blue cheese dip, celery sticks, and carrots.

You can also turn these incredible wings into a buffalo tofu sandwich or buffalo tofu salad for a buffalo-lover’s meal prep dreams.

How to Store This Buffalo Tofu Recipe

In the fridge: Store leftover buffalo tofu wings in an air-tight container in the fridge for 3-5 days. 

In the freezer: We have not yet tried freezing this particular recipe (mostly because we eat them so quickly!), but I think they would do great in the freezer for up to 2-3 months. Let the wings cool fully before freezing. If you’re making them specifically to freeze, I would cook them fully but wait to toss in the vegan buffalo sauce until time to serve! Do not freeze the vegan blue cheese dip.

Reheating: We like to reheat leftover vegan hot wings in the air fryer at 350° or oven 10-15 minutes until crispy again. Toss in more buffalo sauce after reheating for best (and sauciest) results!

Air Fryer Tofu Wings FAQ

Have more air fryer tofu / vegan wing questions? Here are some of the most common questions we get about these subjects and our best answers!

More Vegan Tofu Recipes

• Best Vegan Chicken Parm
• Air Fryer Sweet Sriracha Tofu
• Pesto Tofu Cutlets

I really hope you’ll make these vegan tofu wings for yourself, your partner, or an entire party of friends and family! And when you do, I can’t wait to hear what everyone thinks – our friends at Elmhurst® too!

When you do make this tofu buffalo wings recipe, let us know by leaving a star rating and review below. This will help more people find this fun vegan recipe, and we just love celebrating your kitchen wins with you!

You can also tag @theplantpowercouple and @elmhurst1925 on Instagram, so we can all collectively drool over your photos. 

Now, get that tofu in the freezer, my friend. You’re not going to want to wait any longer to try these vegan wings!

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Air Fryer Tofu Wings with Vegan Blue Cheese Dip

If you’re looking for the best vegan boneless wings with dairy-free buffalo sauce, you’ve found the right recipe, my friend! These vegan chicken wings made with frozen and defrosted tofu are marinated, breaded, and air fried before being tossed in a spicy tangy buffalo sauce and dipped into a vegan blue cheese dip. If you’re a buffalo sauce fan (or love someone who is!), you have to try this game-changing buffalo tofu recipe. Thank you to our friends at Elmhurst® for sponsoring this blog post!

Course Tofu Chicken

Cuisine American

Keyword air fryer tofu, air fryer tofu wings, buffalo tofu air fryer, buffalo tofu recipe, vegan blue cheese dip, vegan buffalo wings recipe, vegan chicken wings recipe, vegan hot wings, vegan wings recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Additional Time 1 hour hour

Total Time 2 hours hours

Servings 4 servings

Calories 726kcal

Author Brittany Roche

Ingredients

For the wings/marinade:

• 1 16-oz package extra firm tofu
• 1/3 cup olive oil
• 2 Tbsp veggie bouillon powder
• 2 Tbsp cayenne pepper hot sauce
• 1/2 Tbsp agave nectar
• 1/2 Tbsp lime juice optional
• 1/4 tsp garlic powder
• 1/4 tsp chili powder
• 1/8 tsp smoked paprika

For the breading:

• 3/4 cup vegan seasoned bread crumbs
• 1/2 tsp smoked paprika
• 1/2 tsp salt Optional, if you’re not using seasoned bread crumbs
• 1/4 tsp ground black pepper
• 1/3 cup tapioca starch or cornstarch
• 1/4 cup Elmhurst® unsweetened cashew milk*
• 1 tsp apple cider vinegar

For the vegan buffalo sauce:

• 1/3 cup cayenne pepper hot sauce
• 2.5 Tbsp vegan butter
• 1/2 tsp vegan worcestershire sauce
• 1/8 tsp garlic powder
• 1/8 tsp salt

For the vegan blue cheese dip:

• 1 cup vegan mayo
• 2 Tbsp mellow white miso paste
• 2 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 1 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 1/2 tsp sea salt
• 1/8 tsp white pepper
• 1/2 – 1 Tbsp Elmhurst unsweetened cashew milk for thinning as needed

Instructions

• First, prep the tofu: Freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• Marinate the tofu: Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces off of it. Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options. Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.
• Set up the breading station: Preheat the air fryer to 350F and spray the basket gently with oil. Remove the tofu from the marinade and place it on a plate or cutting board or the lid of the container. To the container where the tofu was marinating, add the Elmhurst® unsweetened cashew milk and apple cider vinegar. Swish the mixture gently to combine. Get out two shallow bowls or pie plates. To one, add the starch. To the other, add the breadcrumbs, paprika, salt, and pepper. Mix with a whisk. 
• Bread the tofu wings: Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing.
• Air fry the vegan wings: Add tofu wings to the air fryer basket, enough to fill the bottom but not so many that they’re on top of each other. We do it in 2 rounds. Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen the pieces from the bottom of the basket, and air fry another 10 minutes. Then, stop to shake gently again and air fry for a final 10 minutes or until lightly browned.
• Make the vegan blue cheese dip: While that cooks, make the blue cheese dip by blending all ingredients in a small blender or food processor until totally combined. Cover and refrigerate until ready to use!
• Make vegan buffalo sauce: Combine hot sauce, vegan butter, vinegar, vegan Worcestershire sauce, garlic powder, and salt in a pot over medium heat. Stir until the vegan butter is fully melted. Then, bring to a simmer while stirring with a rubber spatula. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the spatula, and set aside for use.
• Bring it together: Add the cooked tofu wings to a large mixing bowl and drizzle on half the vegan buffalo sauce. Toss to coat all the wings evenly. Then, drizzle the remaining Buffalo sauce over the tofu and continue tossing to coat.
• To serve: Serve these air fried tofu wings immediately on a platter with vegan blue cheese dip, celery sticks, and carrots.

Video

Notes

• *Feel free to use any of Elmhurst’s unsweetened milks for this recipe – oat, almond, and walnut are among the many options they have!

Nutrition

Serving: 1/4 the recipe | Calories: 726kcal | Carbohydrates: 50g | Protein: 9g | Fat: 47g | Saturated Fat: 4g | Polyunsaturated Fat: 42g | Trans Fat: 1g | Sodium: 1927mg | Fiber: 6g | Sugar: 10g

Watch our Buffalo Tofu Nuggets web story!

The post Buffalo Vegan Chicken Wings (Air Fryer) appeared first on Plant Power Couple.

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Get excited and gather ‘round for the latest addition to our tofu cutlet series: Vegan Honey Garlic Tofu! It’s a fantastic savory and sweet combination, and it might just be your new favorite way to eat tofu!

This vegan and vegetarian garlic recipe is one for all the fans of salty-sweet combos out there. Plus, this one comes with a punch of fresh and roasted garlic to captivate even the most skeptical aspiring tofu eater. You’ve never had tofu taste like this!

You’ll love adding these cutlets to a variety of recipes – like roasted sweet potatoes or mashed potatoes and Brussels sprouts, in or on a noodle stir fry, and over steamed or fried rice.

But I bet you’ll have a hard time not eating them straight out of the bowl after coating with that enchanting vegan honey soy glaze!

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Why You’ll Love This Vegan Honey Soy Tofu

• Super versatile. Serve this crispy honey soy tofu with anything from mashed potatoes to vegan mac and cheese to a veggie/rice stir fry! It’s such a versatile ingredient!
• Make ahead option. There are several options to make these salty-sweet tofu cutlets ahead of time to save you time and money! Either freeze them in the marinade, after you’ve baked them, or store in the fridge for up to 5 days.
• Tantalizing salty-sweet flavor. You’ll love the well-balanced flavors in these vegan honey soy chicken cutlets. There’s salty, sweet, umami, some kick from the garlic, and herbs thrown in for good measure.
• Baked instead of fried. All the flavor with none of the hot oil mess of pan-fried tofu.

Ingredients in Plant-Based Spicy Honey Garlic Tofu

You’ll need 10 plant-based, simple ingredients to make vegan garlic honey tofu, starting with a block of extra firm tofu that you’ll freeze (in the package!), defrost, and press. We call this the Tofu Freezer Trick, and you can read a full guide on it here. We’ve included summarized instructions in the recipe card below!

For the honey soy tofu marinade / glaze, you’ll need:

• Agave – This is a common vegan substitute for honey.
• Olive oil – This will be the base for our marinade. An oil-based marinade helps the cutlets crisp up in the oven and creates the best texture because it’s not adding excess water to the tofu. (We’re trying to remove that through this process, so it’s not a squishy tofu block!)
• Vegan chicken bouillon powder – We used our homemade vegan bouillon powder to create the perfect chicken flavor.
• Apple cider vinegar – This adds a little zing to our marinade
• Fresh Garlic – Feel free to load it up with as much garlic as you want. It is honey garlic tofu after all!
• Soy sauce – Just a little to complement the sweetness in the agave.
• Herbs and spices: fresh or dried thyme, garlic powder, ground black pepper

Is honey vegan?

Vegans don’t use animal products because we don’t view animals as just a commodity to be used for what we can take from them. 

Honey is not vegan because it comes from an animal used as a commodity. When honey is harvested, many worker bees can be killed or have their wings torn off or severely damaged. Also, many beekeepers will remove the queen bee’s wings or excise her from the hive altogether. Lastly, the honey is the bees’ food and after it is harvested it is replaced with a nutritionally inferior sugar syrup substitute.

In this recipe, we use agave as a vegan honey substitute. There are also brands of vegan “honey” you can buy that are made from apples and are delicious.

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you! 

For the olive oil: You can use avocado oil, sunflower oil, or safflower oil to replace the olive oil. Although, it will have a different flavor. Do not use coconut oil because it hardens when chilled. I do not recommend making this tofu recipe with water or broth because that will only add excess liquid to the tofu, and we’re trying to cook out any excess moisture so we can get a meaty texture!

For the agave: You can use vegan “honey” made from apples or pure maple syrup, though that may make it a little sweeter than agave would.

Bouillon Options: You can sub 1 ground-up vegan chicken bouillon cube or half as much bouillon paste.

For the ACV: Rice vinegar, rice wine vinegar, or white vinegar can be used. These will create a slightly different flavor.

For the garlic: If you don’t have garlic, minced shallots, red onion, or yellow onion could work for a different vibe. Or substitute 1/2 tsp minced garlic for each clove or 1/8 tsp garlic powder for each clove.

For the soy sauce: Sub tamari for a gluten-free option!

For the thyme: Feel free to play around with the herbs you use. Oregano would be a nice vibe!

Tofu Options:

The type of tofu you choose is important, and depending on the brand, firm tofu could work, but it could become too chewy in the freezing process.

We haven’t tried this recipe with super firm tofu, mostly because it usually comes in vacuum-sealed packaging and not in water. Freezing the tofu in the water is what makes it so porous, so I don’t know if this would work either!

Chickpea tofu may work for a soy-free version, but I don’t know enough about it to say for sure.

How to Make Crispy Honee Garlic Tofu Cutlets

Crispy baked honee garlic tofu is an easy recipe that’s perfect for beginners! The recipe takes a little planning in advance but very little active time.

Step 1: Marinate the tofu.

Place your extra-firm tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Pour the marinade over your tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight. Overnight will give it an extra flavor boost.

Step 2: Bake the tofu.

When you’re ready to bake your tofu slices, preheat your oven to 350F and line a large sheet pan with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through.

Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 – 20 minutes until they are golden brown and meaty. We end up cooking ours an extra 10 most times.

Step 3: Glaze the tofu.

While the tofu cooks, add the sauce ingredients to a small bowl or measuring cup and whisk with a fork until combined. 

When finished cooking, place your cooked cutlets in a bowl and drizzle on the honey soy glaze. Toss gently to coat.

Alternatively, you can just brush each cutlet with the glaze before serving.

Vegan Honey Garlic Tofu Bites

As an alternative to tofu cutlets, you can rip or dice the tofu into smaller tofu pieces and make crispy oven baked honey garlic tofu bites! 

The cook time will be less (about 10 minutes at least), so keep an eye on it. But it’s a great option for kids or adding them to bowls and salads!

Vegan Air Fryer Honey Garlic Tofu

You can make this Vegan Sweet Garlic Tofu in the air fryer if you want! If you want try the air fryer method, I would follow the instructions in our Sweet Sriracha Tofu recipe and use the marinade in this recipe (combined with the glaze as well) as the sauce for the perfect crispy air fryer tofu.

How to Serve Plant-Based Honey Soy Garlic Tofu

For best results, let your cutlets cool slightly before slicing them up for all your salads or stir fry or bowls throughout the week. They will firm a bit as they cool and can be served either hot or cold!

Here are some of the ways we like to serve this salty-sweet tofu:

• Honey garlic coated tofu with crunchy broccoli – Roasted or steamed! Jasmine rice is a great addition here too.
• Honey soy tofu noodles – With a stir fried veggie mix or done simply with green onions and sesame seeds!
• All on their own – alongside buttery vegan mashed potatoes and sesame roasted Brussels sprouts. BRB, gotta go make that now!

How to Store Vegan Honey Garlic Tofu

You can store them in an airtight container in the fridge or freeze them for up to 8 weeks!

In the freezer: Let sweet garlic tofu cool completely before transferring to the freezer in an air-tight freezer-safe bag or container, separated by a square of parchment paper to keep them from freezing together.

Reheating: Reheat in the oven or air fryer until warmed through at 350F for maximum crispness. If they’re crispy enough, the microwave is a fine way to heat them. Toss in more agave-soy glaze after reheating for best (and sauciest) results!

More Tofu Chicken Recipes

• Vegan Chicken Parm
• Lemon Pepper Tofu Cutlets
• Sweet Chili Tofu Cutlets
• Vegan Pesto Tofu

If you’re excited to try this sticky garlicky honey soy tofu, let us know in the comments!

And let us know when you make it and how you served it too. We love to celebrate your wins, and I have a feeling this is going to be a big one! This easy honey garlic tofu recipe is sure to convert the biggest tofu skeptic!

Leave a star rating and review in the comments below when you make it. This helps more people like you find our recipes, and we usually reply within a day or two!

Until then, get that tofu freezing. We’ll talk to you again soon!

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Vegan Honey Garlic Tofu Recipe

This vegan honey garlic recipe – made with tofu instead of chicken – will dazzle your tastebuds with its salty/sweet flavors and delight your mouth with the crispy tofu edges and tender meaty inside. It’s a fantastic simple meal prep – with many options for how to prep it, including freezer options! Serve it over brown rice or alongside mashed potatoes, add stir-fried or roasted veggies for an easy make-ahead work night dinner.

Course Tofu Chicken

Cuisine tofu

Keyword crispy honey garlic tofu, crispy honey soy tofu, honey chicken recipe, honey garlic tofu, honey garlic tofu recipe, honey glazed tofu, honey soy garlic tofu, honey soy tofu, spicy honey garlic tofu, sticky honey soy tofu, vegan honey garlic tofu

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Additional Time 1 hour hour

Total Time 2 hours hours

Servings 8 cutlets

Calories 255kcal

Author Brittany Roche

Ingredients

• 1 16-oz block extra-firm tofu

For the honey soy garlic tofu marinade:

• 1/3 cup olive oil
• 2 Tbsp veggie bouillon powder
• 1 tsp apple cider vinegar
• 4-6 cloves garlic minced
• 1 tsp fresh or dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper

For the honey soy glaze:

• 1 Tbsp soy sauce
• 3 Tbsp agave or vegan honey
• 2-4 garlic cloves minced

Instructions

• First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
• When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. Pour the marinade over your tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.*
• When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 – 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.
• While the tofu cooks, add the glaze ingredients to a small bowl or measuring cup and whisk with a fork until combined. When finished cooking, Place your cooked cutlets in a bowl and drizzle on the honey soy glaze. Toss gently to coat. Alternatively, you can just brush each cutlet with the pineapple glaze before serving.
• Finally, let your cutlets cool slightly before slicing them up for all your salads or bowls or stir fries throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

Video

Nutrition

Serving: 2cutlets | Calories: 255kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 15g | Sodium: 460mg | Fiber: 1g | Sugar: 14g

The post Vegan Honey Garlic Tofu Cutlets appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

I love pesto; fresh basil leaves, lemon juice, a little oil, all whipped to a creamy sauce! What’s not to love?

And I love tofu, now that I know what to do with it! And today, we’re combining those two loves to bring you these meaty pesto tofu cutlets!

With an herb-driven flavor blast that packs a punch with lots of fresh garlic in the marinade, you can’t go wrong with this tofu pesto recipe – whether you’re cooking with tofu for the first time or the 71st, you’ll be shocked and impressed by these crispy pesto tofu pieces!

It all starts with our Tofu Freezer Trick, a few simple steps that is a game-changing hack and will revolutionize your relationship with tofu (and that of everyone around you!).

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Why You’ll Love This Crispy Pesto Tofu

• Perfect for meal prep. Make them ahead of time for topping pasta and salads all week long, or freeze a batch for up to 3 months and defrost what/when you need a flavorful protein for any meal!
• Amazing taste / texture. Unless you’ve already tried our Tofu Freezer Trick, this will be unlike any other tofu recipe you’ve ever tried. Crisp on the outside, meaty on the inside, chewy, and full of herb and garlic flavor!
• Great way to use up extra pesto. This recipe is fantastic for garden season when you have a ton of basil and don’t know what to do with it. Or, if you froze homemade pesto from your last garden haul, this is a great reason to pull it out of the freezer! 

Ingredients in Pesto Tofu (Baked)

You’ll only need 5 ingredients to make this crispy pesto tofu, starting with a block of extra firm tofu that you’ll freeze (in the package!), defrost, and press. We call this the Tofu Freezer Trick, and you can read a full guide on it here. We’ve included summarized instructions in the recipe card below!

For the basil tofu marinade:

• Vegan pesto – Use our plant-based pesto recipe for a homemade option or try a store-bought vegan pesto. We love the vegan pesto from Gotham Greens. There’s also a vegan-friendly pesto paste you can use from the brand Amore. If your pesto is extra thick (more of a spread, less of a sauce), use 2 Tbsp pesto + 1/4 cup olive oil. You’ll want additional pesto for coating the cutlets!
• Vegan chicken bouillon powder – We used our homemade vegan bouillon powder which is always a hit!
• Garlic cloves – Fresh garlic, minced.
• Ground black pepper– for just a little heat kick

Substitution Options

If you don’t have or can’t tolerate any of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you! 

For the extra firm tofu: Depending on the brand, firm tofu could work, but it could become too chewy in the freezing process. We haven’t tried this recipe with super firm tofu, mostly because it usually comes in vacuum-sealed packaging and not in water. Freezing the tofu in the water is what makes it so porous, so I don’t know if this would work either! Chickpea tofu may work for a soy-free version, but I don’t know enough about it to say for sure. Do not use soft or silken tofu for this recipe.

For the basil pesto: Feel free to experiment with different kinds of pesto in this recipe, like red peppers and sun-dried tomato pesto or cilantro-walnut pesto.

Bouillon options: You can sub 1 ground-up vegan chicken bouillon cube or half as much bouillon paste.

For the garlic: If you don’t have garlic, minced shallots or yellow onion could work for a different vibe. Or substitute 1/2 tsp minced garlic for each clove or 1/8 tsp garlic powder for each clove.

For the ground black pepper: White pepper could be a fun sub for a different flavor! Or try some cayenne pepper or ground-up red pepper flakes for a different kind of spicy.

How to Cook Tofu with Pesto

This recipe does take some planning ahead, but the hands-on time is very minimal. Plus, you don’t even need to bread them!

Step 1: Marinate the pesto tofu.

Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. 

Pour the marinade over the tofu cutlets, making sure they are all nice and coated. You can layer them if you want! Cover and refrigerate for at least an hour or overnight for extra flavor.

Step 2: Bake the tofu.

When you’re ready to bake this pesto tofu, preheat your oven to 350F and line a large sheet pan with tin foil. Place the cutlets in a single layer on the foil-lined baking sheet, about an inch or so apart. 

Then, bake at 350F for 40 minutes, flipping them halfway through. 

Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 – 20 minutes until they are golden brown and meaty. We end up cooking ours an extra 10 most times.

Step 3: Sauce the tofu.

This step is optional, but highly recommended! 

Place your cooked cutlets in a shallow bowl and drizzle on up to 1/4 cup extra pesto. Toss gently to coat before serving. 

Alternatively, you can just brush each cutlet with extra pesto sauce before serving or skip it all together and just dig in!

How to Serve Tofu with Pesto

Serve vegan pesto chicken hot or cold with your favorite sides or all on their own! I’ll be honest: I often eat them right out of the fridge.

Here are some of the ways we like to serve pesto baked tofu:

• Pesto Tofu Pasta – Just slice this cutlet up over a pile of your favorite pasta of choice for the perfect pesto pasta! Or serve it with an olive oil-based pasta dish like this Aglio e Olio or creamy sauce like Roasted Garlic Pasta!
• Vegan Tofu Pesto Sandwich – Hot or cold, serve this vegan pesto chicken on a short “club” roll with extra pesto, balsamic tomato jam, and a slice of melted (or not) vegan mozzarella!
• Pesto Tofu Salad – Tofu with pesto sauce is the perfect plant-based salad protein – especially a Caprese salad or vegan caesar!
• Pesto Tofu Bowl – Serve these cutlets over your favorite grains or potatoes (mashed potatoes or roasted potatoes would both work!) and fresh or roasted veggies. This is a great way to use whatever you have in your fridge!

How to Store Leftover Baked Tofu

These vegan pesto chicken cutlets make incredible leftovers and great for meal prep!

In the fridge: Store leftover tofu pesto in the fridge in an airtight container for up to a week. Reheat in the oven or air fryer until warmed through at 350F for maximum crispness. If they’re crispy enough, the microwave is a fine way to heat them.

In the freezer: Let pesto tofu cool completely before transferring to the freezer in an air-tight freezer-safe bag or container, separated by a square of parchment paper to keep them from freezing together.

Pesto Marinated Tofu FAQ

Have more plant-based pesto / tofu questions? Here are some of the most common questions we get about these subjects and our best answers!

More Tofu Recipes

• Lemon Pepper Tofu Cutlets
• Southwest Tofu Scramble
• Sweet Chili Tofu Cutlets
• Vegan Chicken Cutlets (breaded)

I hope you’ll give this pesto tofu recipe a try! And when you do I can’t wait to hear all the fun meals you make with it!

When you do try it, could you do us a favor? Leave a star rating and review below, so we can all join in on celebrating your kitchen wins!

This will also help more people see our vegan recipes which will let us create more for you!

We can’t wait to see how you use these. Enjoy!

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Pesto Marinated Tofu Cutlets

These baked pesto tofu cutlets are a tasty vegan substitute for pesto chicken! Extra firm tofu is frozen, thawed, marinated in basil pesto, chicken seasoning, and garlic, and slowly oven-baked until meaty on the inside and crispy on the outside. These are the perfect plant-based protein for vegan pesto tofu pasta, salads, and sandwiches!

Course Tofu Chicken

Cuisine Italian

Keyword crispy pesto tofu, pesto marinated tofu, pesto tofu, pesto tofu baked, tofu pesto recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Additional Time 1 hour hour

Total Time 2 hours hours

Servings 8 cutlets

Calories 113kcal

Author Brittany Roche

Ingredients

• 1 16-oz block extra firm tofu
• 1/3 cup vegan pesto see notes + more for coating
• 1-2 Tbsp vegan chicken bouillon powder
• 3 large garlic cloves minced
• 1/4 tsp ground black pepper

Instructions

• First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
• When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. Pour the marinade over your tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.
• When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with parchment paper. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 – 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 minutes most times.
• Optional: Place your cooked cutlets in a bowl and drizzle on up to 1/4 cup extra pesto. Toss gently to coat. Alternatively, you can just brush each cutlet with extra pesto sauce before serving or skip it all together and just dig in!
• The cutlets will firm up as they cool. You can store leftovers in an air-tight container in the fridge for a week or freezer for up to 8 weeks.

Video

Notes

*Pesto Notes: Use our plant-based pesto recipe for a homemade option or try a store-bought vegan pesto. We love the vegan pesto from Gotham Greens. There’s also a vegan-friendly pesto paste you can use from the brand Amore. If your pesto is extra thick (more of a spread, less of a sauce), use 2 Tbsp pesto + 1/4 cup olive oil.  You’ll want additional pesto for coating the cutlets!

Nutrition

Serving: 2cutlets | Calories: 113kcal | Carbohydrates: 2g | Protein: 3g | Fat: 17g | Polyunsaturated Fat: 1g | Sodium: 718mg | Sugar: 1g

The post Baked Tofu Pesto Recipe appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

I am absolutely beaming to bring you the next installment of our tofu cutlet series. Meet the newest pride and joy that uses our beloved Tofu Freezer Trick: Mediterranean Baked Tofu Cutlets!

We are very inspired by Mediterranean flavors around here. And with classics on repeat in our house like homemade hummus, tahini feta dip, and vegan feta pasta bake, adding a Greek-inspired tofu cutlet to the mix was an obvious, and very exciting, next step!

These tasty tofu cutlets are perfect for traditional greek salads, loaded grain bowls, greek tofu skewers, or nestled in some warm pita bread with diced fresh tomatoes, black olives, and grated cucumber.

Okay, no more dithering or dillydallying; let’s get straight to the (vegan) meat of it!

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Why You’ll Love Greek Baked Tofu

• The perfect plant-based protein for a Greek salad. Finally we have a perfect tofu cutlet for pairing with cucumber tomato salad, vegan feta, and vegan tzatziki or tahini sauce. Hello, healthy lunch heaven!
• An easy healthy meal prep. Speaking of lunch, these Mediterranean cutlets are the perfect make ahead lunch option. You can pair them with any salad, bowl, pasta, or pita! 
• Loaded with an herb-driven zing that will dazzle your tastebuds. We used classic Greek flavors to marinate these cutlets before slow baking them to meaty perfection. If you are or know a tofu doubter, this recipe will change their minds!

Ingredients

You’ll only need 8 basic ingredients to make this crispy Greek tofu, starting with a block of extra firm tofu that you’ll freeze (in the package!), defrost, and press. We call this the Tofu Freezer Trick, and this little trick yields the best results. 

If you haven’t tried this “trick” yet, it’s one of, if not THE, best ways to get giant meaty texture from tofu. You can read a full guide on it here. We’ve included summarized instructions in the recipe card below!

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you! 

For the extra virgin olive oil: You can use avocado oil, sunflower oil, or safflower oil to replace the olive oil. Although, it will have a different flavor. Do not use coconut oil because it hardens when chilled. I do not recommend making this tofu recipe with water or broth because that will only add excess moisture and liquid to the tofu, and that’s what we’re trying to cook out so we can get a meaty texture!

For the garlic: If you don’t have fresh garlic cloves, minced red or yellow onion could work for a different vibe. Or substitute 1/2 tsp minced garlic for each clove or 1/8 tsp garlic powder for each clove.

For the bouillon powder: You can sub 1 ground-up vegan chicken bouillon cube or half as much bouillon paste.

For the red wine vinegar: You can replace red wine vinegar with fresh lemon juice for more of a lemon Greek tofu. You can also do a mix of 1 Tbsp lemon juice + 1 Tbsp red wine vinegar. Balsamic vinegar can also be used but will give you a different flavor.

For the herbs: We chose herbs typical to Greek and Mediterranean cooking for our marinade ingredients, but feel free to experiment with your favorite herbs Mediterranean spices or what you have on hand. Fresh dill and flat-leaf parsley or fresh mint are great additions to this simple marinade.

Tofu options:

The type of tofu you use is really important. Depending on the brand, firm tofu could work, but it could become too chewy in the freezing process.

We haven’t tried this recipe with super firm tofu, mostly because it usually comes in vacuum-sealed packaging and not in water. Freezing the tofu in the water is what makes it so porous, so I don’t know if this would work either!

Chickpea tofu may work for a soy-free version, but I don’t know enough about it to say for sure.

How to Make Crispy Baked Tofu

Crispy baked Greek tofu is the perfect healthy meal prep option. The recipe takes a little planning but is super hands-off!

Step 1: Marinate the Greek tofu.

Place tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. 

Mix all the ingredients for the marinade and pour over the tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.

Step 2: Bake the tofu.

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart.

Brush some excess marinade on the exposed side of the tofu and bake at 350F for 20 minutes. Then, flip each cutlet, brush the other side with the excess marinade and cook for another 20 minutes. 

Depending on the thickness of your cutlets, brand of tofu you’re using, and how long you froze the tofu, you may want to flip and cook them another 10 – 20 minutes until they are golden brown and meaty. We end up cooking ours an extra 10 most times.

Is it better to pan fry or bake tofu?

I prefer to bake tofu after marinating it in an oil-based marinade. I find this gives the same effect as pan-frying without all the mess. It’s also the more hands-off option, so you can do other things while it cooks!

Mediterranean Grilled Tofu

You can grill this marinated Greek tofu for a delicious grilled tofu vibe that’s wonderful in the summer! You can also cut big tofu cubes and use this as a Mediterranean vegan tofu skewers recipe with cherry tomatoes and red onion.

Mediterranean Tofu Air Fryer

You can make this Mediterranean Tofu in the air fryer if you want! I would follow the instructions from our Sweet Sriracha Tofu recipe and use this Greek marinade in this recipe as the sauce.

How to Serve Mediterranean Crispy Tofu

Serve this crispy vegan Greek chicken hot or cold with your favorite sides or all on their own! Honestly, they’re so good I often eat them right out of the fridge for a quick snack.

Here are some of the ways we like to serve Mediterranean baked tofu:

• Mediterranean tofu bowl with greens, couscous, vegan Greek cheese, and dill pickle hummus
• Vegan Greek salad with tofu feta – with a classic Greek dressing or tahini sauce and easy refrigerator pickles
• Greek wrap with chips – Stuff all your favorite Greek bowl fillings in a pita or tortilla wrap with an extra side of mediterranean pita chips!
• Greek Pita Flatbread – Chopped up on a flatbread with spicy garlic hummus, kalamata olives, cucumber tomato salad, a little olive oil and crumbled vegan feta cheese!

How to Store This Greek Marinated Tofu Recipe

These vegan Greek chicken cutlets make incredible leftovers and great for meal prep!

In the fridge: Store leftover Mediterranean tofu in the fridge in an airtight container for up to a week. Reheat in the oven or air fryer until warmed through at 350F for maximum crispness. If they’re crispy enough, the microwave is a fine way to heat them.

In the freezer: Let Greek tofu cool completely before transferring to the freezer in an air-tight freezer-safe bag or container. Separate the pieces of tofu with a square of parchment paper to keep them from freezing together.

More Healthy Vegan Mediterranean Recipes:

• Mediterranean Hummus Wrap
• Vegan Greek Grilled Cheese (tofu feta + spinach)
• Vegan One Pan Baked Feta Pasta
• Tahini Tofu Feta Dip

You’ve gotta try this Mediterranean tofu (oven baked recipe)! I have a feeling it’s going to go on repeat in your household just like it has ours.

When you do try it, don’t forget to let us know by leaving a star rating and review below, so we can celebrate your tofu rockstar status.This also makes a huge difference in getting more people to see our vegan recipes which we so appreciate!

We can’t wait to see how you use these. Enjoy!

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Mediterranean Tofu Recipe

This vegan Greek tofu recipe is loaded with Mediterranean-inspired flavors and has a crispy outside and tender inside. Frozen and thawed extra firm tofu is bathed in a Mediterranean tofu marinade and slow-baked for the meatiest results. Serve this vegetarian Greek inspired recipe in salads, bowls, pastas, or as a delicious Greek tofu sandwich!

Course Tofu Chicken

Cuisine Mediterranean

Keyword crispy greek tofu, greek baked tofu, greek marinated tofu recipe, greek tofu recipe, mediterranean baked tofu, mediterranean crispy tofu, mediterranean tofu, mediterranean tofu recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Additional Time 1 hour hour

Total Time 2 hours hours

Servings 8 cutlets

Calories 188kcal

Author Brittany Roche

Ingredients

• 1 16-oz block extra-firm tofu
• 1/3 cup olive oil
• 2 cloves garlic minced
• 2 Tbsp veggie bouillon powder
• 2 Tbsp red wine vinegar*
• 1 tsp fresh or dried oregano
• 1 tsp fresh or dried thyme
• 1/2 tsp ground black pepper

Instructions

• First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
• When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. 
• Mix all the ingredients for the marinade and pour over the tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.
• When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Brush some excess marinade on the exposed side of the tofu and bake at 350F for 20 minutes. Then, flip each cutlet, brush the other side with the excess marinade and cook for another 20 minutes. 
• Depending on the thickness of your cutlets, brand of tofu you’re using, and how long you froze the tofu, you may want to flip and cook them another 10 – 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.
• Finally, let the Greek tofu cutlets cool slightly before slicing them up for all your salads or pasta or bowls throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

Video

Notes

*You can replace red wine vinegar with lemon juice for more of a lemon Greek tofu. You can also do a mix 1 Tbsp lemon juice + 1 Tbsp red wine vinegar. Balsamic vinegar can also be used but will give you a different flavor.

Nutrition

Serving: 2cutlets | Calories: 188kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Sodium: 238mg | Fiber: 1g | Sugar: 1g

The post Mediterranean Baked Tofu Cutlets appeared first on Plant Power Couple.

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I used to love chicken cutlets before going vegan. Who doesn’t? They’re crispy on the outside, meaty on the inside, and loaded with flavor. If there’s one thing in this world that can get me to eat salad, it’s a hot crispy chicken cutlet on top.

And so, we made the classic chicken cutlet vegan! Using our magical Tofu Freezer Trick, we created this vegan chicken cutlet recipe that you have to taste to believe. It’s also crispy on the outside, meaty on the inside, and loaded with flavor, and you won’t believe it’s made from tofu!

Since it’s lightly breaded, this recipe requires a little extra work than some of our other tofu cutlet recipes, but it’s worth the time and the results for this crispy tofu cutlet are downright spectacular, without having to deep fry them. 

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Why You’ll Love This Vegetarian Chicken Cutlet

• The flavor and texture are incredible. The Tofu Freezer Trick is a game-changer, and this recipe really highlights that! Meaty, tender, and succulent – everything you want in a chicken cutlet, nothing you’d ever expect to get from tofu.
• They’re oven-fried. We marinate the thawed tofu in an oil-based marinade and bake it low and slow, giving the same effect of pan-frying without all the mess from bubbling hot oil.
• Great for meal prep. Make yourself a batch or 2 of these tofu cutlets to last the whole workweek! Serve them with a simple green salad, vegetable soup, or over pasta! 

What is a tofu cutlet?

A tofu cutlet is a vegan replacement for chicken cutlets! To make our go-to recipe for tofu cutlets, we use the Tofu Freezer Trick to create the meatiest texture. Then, we marinate it in an oil-based marinade to achieve just the right flavor, bread it, and bake low and slow until crispy.

You can serve a tofu cutlet just like a regular cutlet – with salad, soup, or pasta dishes! They’re also the perfect protein for an Italian-style Sunday dinner.

Ingredients for Vegan Cutlets

You’ll need just 7 ingredients to make these flavorful breaded vegan cutlets!

• Extra firm tofu – Frozen in the package, thawed, and pressed. We call this the “Tofu Freezer Trick”, and it’s a game changer for plant-based cooking! Check out our full freezer tofu guide here.
• Olive oil – This will be the base for our marinade. An oil-based marinade helps the cutlets crisp up in the oven and creates the best texture because it’s not adding additional liquid to the tofu (we’re trying to remove that through this process, so it’s not a squishy block!).
• Dry white wine – I like to use an Italian pinot grigio (The one from Ziobaffa is my favorite vegan-friendly option!).
• Garlic – Minced, feel free to adjust the amount based on your taste. We love garlic!
• Vegan chicken-style bouillon powder – We used our homemade vegan bouillon powder to create the perfect chicken flavor.
• Italian bread crumbs – We used our homemade bread crumbs. If using store-bought, be sure to check the ingredients. A lot of brands contain dairy or egg (I know, weird). We love Edward and Sons Italian bread crumbs!
• Vegan cheese seasoning or vegan parmesan – This adds that finishing touch of flavor!

What is the best vegetarian substitute for chicken?

We love using our Tofu Freezer Trick for a vegan chicken substitute, especially when making a stand-alone cutlet, tofu nuggets, or even vegan buffalo wings. It creates a meaty porous texture in blocks of tofu that soaks in flavor like a champ and gets this incredible tender mouthfeel when slow-baked. It tastes and really looks like chicken – wild!

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember: substituting any of the ingredients may lead to a difference in the final product that is not always a positive one. Let us know in the comments if you try any subs and how they work out for you! 

For the olive oil: You can use avocado oil, sunflower oil, or safflower oil to replace the olive oil. Although, it will have a different flavor. Do not use coconut oil because it hardens when chilled. I do not recommend making this tofu recipe with water or broth because that will only add too much liquid to the tofu, and that’s what we’re trying to cook out so we can get a meaty texture!

Alcohol-free version: For an alcohol-free version, use white wine vinegar, white vinegar, rice wine vinegar, rice vinegar, or even apple cider vinegar for a different vibe.

Garlic sub: If you don’t do garlic, minced shallots or yellow onion could work for a slightly different vibe.

For the bouillon powder: You can sub 1 ground-up vegan chicken bouillon cube or half as much bouillon paste.

For the bread crumbs: Feel free to use gluten-free bread crumbs here. I’ve also seen people make bread crumbs out of dried chickpeas or quinoa which could be a fun twist for gluten-free eaters. This would take a little testing though!

For the vegan cheese seasoning / parm: You can sub a mix of nutritional yeast, garlic powder, onion powder, salt, black pepper, and a dash of lemon pepper seasoning.

For the extra firm tofu:

Depending on the brand, firm tofu could work, but it might become too chewy in the freezing process. We haven’t tried this recipe with super firm tofu, mostly because it usually comes in vacuum-sealed packaging and not in water. Freezing the tofu in the water is what makes the block of tofu so porous, so I don’t know if this would work either!

How to Make This Breaded Tofu Cutlet Recipe

This recipe does take some planning ahead, but the hands-on time is very minimal!

Step 1: Marinate the tofu.

After the tofu has thawed, turn the tofu block on its side on a cutting board and slice it longways into 3 (½-inch thick) large rectangles. Mix all the ingredients for your marinade in a small bowl with a whisk. Pour the marinade over the tofu slices and cover. 

Treat tofu with care so it doesn’t break apart, and use a large shallow dish, or several large shallow dishes, to make sure each tofu cutlet is completely coated. 

You can also pour the marinade in layers. That’s what I normally do. Let marinate for at least 30 minutes or overnight.

Step 2: Bread the tofu cutlets.

When you’re ready to make the cutlets, turn your oven to 350F and grab a large baking sheet. Get out a large casserole dish. (Ideally, one that fits all the cutlets at once.) If you’re using a smaller dish, you’ll have to do this next step in batches. 

Add the bread crumbs and cheesy garlic blend and mix with a whisk. Lift tofu pieces out of the marinade one by one and lay onto the bread crumb mixture, pressing down gently. 

Brush the exposed side with excess marinade. Then, turn the tofu over in the bread crumbs and press to stick the crumbs to the other side.

Step 3: Bake the tofu.

Place your cutlets on the baking tray and bake in the preheated oven for 30 minutes, flip each one carefully, and bake another 30 minutes until golden brown. 

Then, turn the oven off and let the cutlets sit in the oven for another 10 minutes.

How to Serve Vegetarian Chicken Cutlets

Serve these vegetarian chicken cutlets hot or cold as a main dish with your favorite side dish(es) or all on their own as the main protein with some pasta! My favorite way might be to eat them right out of the fridge the next day with a small squeeze of lemon juice.

How do you eat tofu cutlets?

We also like to serve these vegan cutlets with a nice hunk of bread, such as:

• Easy Vegan Garlic Bread
• Homemade Dinner Rolls

How to Store Leftover Meatless Chicken Cutlets

These vegan chicken cutlets make incredible leftovers and are great for meal prep!

In the fridge: Store leftover tofu cutlets in the fridge in an airtight container for up to a week. Reheat in the oven or air fryer at 350F for about 10-15 minutes until warmed through for maximum crispness.

In the freezer: Let breaded tofu cutlets cool completely before transferring to the freezer in an air-tight freezer-safe bag or container, separated by a square of parchment paper to keep them from freezing together. Allow the cutlets to thaw completely before following the reheating instructions above.

More Tofu Cutlet Recipes

We hope you and your family find these Italian tofu cutlets as delicious and nostalgic as we do!

When you make them, we’d love to know how you used them! Let us know what you think by leaving a star rating and review on the recipe below! It really helps get our recipes to more people, and we just love celebrating your kitchen wins with you!

Enjoy!

Print

Vegan Chicken Cutlet

These vegan “chicken cutlets” are as delicious as they are versatile. Using our “Tofu Freezer Trick,” extra firm tofu is marinated, breaded, and baked to perfection. Whether you serve it with grains, potatoes, or pasta, you’ll be sure to be asking for seconds!

Course Tofu Chicken

Cuisine Italian

Keyword tofu cutlet recipe, vegan chicken cutlet, vegan chicken cutlet recipe, vegan chicken cutlets, vegan cutlets, vegan cutlets recipe, vegetarian chicken cutlets, veggie chicken cutlets

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 3 cutlets

Calories 379kcal

Author Brittany Roche

Ingredients

• 1 16-oz block extra firm tofu

For the marinade:

• 1/3 cup olive oil
• 1 Tbsp dry white wine
• 2 cloves garlic minced
• 2 Tbsp vegan chicken-style bouillon powder

For the breading:

• 2/3 cup Italian bread crumbs*
• 2 Tbsp vegan cheese seasoning or vegan parmesan

Instructions

• Prep the tofu: Place the package of tofu in the freezer overnight or until frozen through. In the morning, take it out of the freezer and place it in the fridge or on the counter to thaw. When the tofu is thawed (about 8 hours), squeeze the tofu gently over the sink to expel excess liquid and press it as you normally would. It should be pretty sturdy and spongey, but still handle with care, so you don't break the tofu.
• Marinate the tofu: Next, turn the tofu block on its side and slice it longways into 3 (½-inch thick) large rectangles. Mix all the ingredients for your marinade in a small bowl with a whisk. Pour the marinade over the tofu slices and cover. Treat tofu with care so it doesn’t break apart and use a large or several large shallow dishes to make sure each tofu cutlet is completely coated. You can also pour the marinade in layers. That’s what I normally do! Let marinate for at least 30 minutes or overnight. 
• Bread the tofu: When you're ready to make the cutlets, turn your oven to 350F and grab a large baking sheet. Get out a large casserole dish. (Ideally, one that fits all the cutlets at once.) If you’re using a smaller dish, you’ll have to do this in batches. Add the bread crumbs and cheesy garlic blend and mix with a whisk. Lift tofu pieces out of the marinade one by one and lay onto bread crumbs, pressing down gently. Brush the exposed side with excess marinade. Then, turn the tofu over in the bread crumbs and press to stick the crumbs to the other side.
• Bake the tofu: Place your cutlets on the baking sheet and bake for 30 minutes, flip each one carefully, and bake another 30 minutes. Then, turn the oven off and let the cutlets sit in the oven for another 10 minutes in the oven.
• Serve: Serve these cutlets with a good squeeze of lemon juice on top of a mountain of pasta or a fresh salad. Store leftovers in an airtight container in the fridge for 5-7 days or the freezer for up to 3 months.

Video

Notes

*Make sure you check the ingredients on the brand of bread crumbs you're using, as many contain dairy or egg. We used our homemade Italian bread crumbs.

Wine sub: You can substitute white wine vinegar, rice vinegar, white vinegar for the white wine if you wish.

Nutrition

Serving: 1g | Calories: 379kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Sodium: 865mg | Fiber: 2g | Sugar: 3g

Watch our Tofu Schnitzel web story!

The post Vegan Chicken Cutlets appeared first on Plant Power Couple.