Crispy Southern Fried Tofu

Crispy Southern Fried Tofu – air fried or baked – this light and crispy tofu is similar to a certain Louisville flavor. oil and gluten free, so versatile!

Crispy Southern Fried Tofu

Tofu lovers, assemble!

Today’s recipe is one that’s been rollin’ around in my head for a while now – I wanted to make a tofu that at least kinda sort of resembled the flavor of a certain fried chicken from Kentucky.

You know which I mean?

I think I ate a piece when I was five. Actually, knowing my aversion to all meats but specifically poultry, even from a very young age – I think I ate a piece of the fried coating when I was five. Because honestly, all I can really remember about that place is the mashed potatoes, the shorty ears of corn, and that chicken coating flavor. A bunch of herbs and spices, right?

Anyway – the first few tries were … okay. I ate a lot of interesting tofu this spring. Then I completely changed ingredients and approach, and this is the glorious result.

I proceeded to make this all summer long. Over and over, exactly the same. Rave reviews from my husband and several others, so here we are. I hope you like it as much as we do.

This recipe works great in the oven, but if you have an air fryer, it is my preferred method – quick and easy! I have provided instructions for both cooking methods.

Versatile Recipe – Air Fryer or Baked

This Crispy Southern Fried Tofu is so versatile. We make sandwiches and wraps with it, and another recipe I will be sharing soon. Super crispy, but with a soft pillowy middle.

and you know what? I stopped pressing the tofu. I drain the container, let the tofu sit in there for a bit. Another tablespoon or two of liquid drains from the tofu, and that’s it! I pat it dry, then slice and place straight into the marinade! I think the lack of pressing may contribute to the fluffy pillowy texture inside.

Read the whole recipe before beginning – there is marinating time. I usually do this the night before, it doesn’t take long to prep, and has the whole night and next morning to marinate.

Served simply at a picnic in the sunshine:

or with a coat of Easy Gluten Free Vegan BBQ Sauce:

Crispy Southern Fried Tofu

YIELD: 8 tofu slabs

dairy, egg, oil, and gluten free, vegan

INGREDIENTS:

1 (14 ounce) block extra firm tofu, drained
1 cup vegetable broth
1 tablespoon gluten free tamari
1 1/4 cups corn flakes
1 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon smoked paprika
1/4 teaspoon kala namak, or 1/2 teaspoon sea salt

INSTRUCTIONS:

Remove tofu from package, drain water. Allow tofu to sit in container several minutes, to continue draining.

Do not press tofu. After resting several minutes, pat tofu dry with a paper towel or towel.

Slice tofu into six slabs (or cubes if you prefer).

In shallow bowl / container, combine broth and tamari. Add tofu to broth, arranging in single layer to evenly marinate. Cover and place in refrigerator, several hours to overnight.

Preheat oven to 350 °F if using oven. Line a baking sheet with parchment.

If using air fryer, prep as normal. I lined the basket with this liner to prevent sticking.

Using a blender, food processor, or baggie with a mallet, crush corn flakes to a fine powdery crumb.

In a shallow dish, whisk together corn flake crumb, nutritional yeast, onion powder, celery salt, smoked paprika and salt.

Take a slab of tofu directly from the marinade and press into crumb, coating each side. Place on lined baking sheet or lined fryer basket. Repeat with each tofu slab.

In oven, bake at 350 °F for 10 minutes. Remove from oven, flip tofu to other side, return to oven and bake another 8-10 minutes, until golden and crispy.

In air fryer,  set to 350 °F and fry for 7 minutes. Remove, flip tofu to other side, return to fryer for another 7 minutes at 350 °F.

So yum! It is a quick and easy favorite!

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about Kristina:

Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Crispy Southern Fried Tofu recipe:

Yield: 8 pieces

Crispy Southern Fried Tofu

Print

Crispy Southern Fried Tofu - air fried or baked - this light and crispy tofu is similar to a certain Louisville flavor. oil and gluten free, so versatile!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 1 (14 ounce) block extra firm tofu, drained
• 1 cup vegetable broth
• 1 tablespoon gluten free tamari
• 1 1/4 cups corn flakes
• 1 tablespoon nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kala namak, or 1/2 teaspoon sea salt

Instructions

1. Remove tofu from package, drain water. Allow tofu to sit in container several minutes, to continue draining.
2. Do not press tofu. After resting several minutes, pat tofu dry with a paper towel or towel.
3. Slice tofu into six slabs (or cubes if you prefer).
4. In shallow bowl / container, combine broth and tamari. Add tofu to broth, arranging in single layer to evenly marinate. Cover and place in refrigerator, several hours to overnight.
5. Preheat oven to 350 °F if using oven. Line a baking sheet with parchment.
6. If using air fryer, prep as normal. I lined the basket with this liner to prevent sticking.
7. Using a blender, food processor, or baggie with a mallet, crush corn flakes to a fine powdery crumb.
8. In a shallow dish, whisk together corn flake crumb, nutritional yeast, onion powder, celery salt, smoked paprika and salt.
9. Take a slab of tofu directly from the marinade and press into crumb, coating each side. Place on lined baking sheet or lined fryer basket. Repeat with each tofu slab.
10. In oven, bake at 350 °F for 10 minutes. Remove from oven, flip tofu to other side, return to oven and bake another 8-10 minutes, until golden and crispy.
11. In air fryer, set to 350 °F and fry for 7 minutes. Remove, flip tofu to other side, return to fryer for another 7 minutes at 350 °F.

Notes

dairy, egg, oil, and gluten free, vegan

 

Recommended Products

• 
  Rani Black Salt (Kala Namak) Powder 5oz (142g) Indian, Unrefined, Pure and Natural
• 
  San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce
• 
  Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
• 
  365 Everyday Value, Organic Corn Flakes, 12 Ounce
• 
  Pure Natural Non-fortified Nutritional Yeast Flakes (8 oz.) Whole Food Based Protein Powder, Vitamin B Complex, Beta-glucans and all 18 Amino Acids
• 
  Mccormick Smoked Paprika, 1.75 Oz
• 
  McCormick Celery Salt, 4 oz
• 
  McCormick Onion Powder, 2.62 oz

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Nutrition Information:

Yield:

4

Serving Size:

2 pieces
Amount Per Serving:Calories: 142 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 306mg Carbohydrates: 11g Fiber: 2g Sugar: 2g Protein: 14g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.