Crispy southern fried tofu can be air fried or baked. This light and crispy tofu is similar to a certain Louisville flavor. Oil and gluten free, so versatile!
recipe originally published September 20, 2017
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:
So yum! It is a quick and easy favorite!
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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!
Ingredients
- 1 (14 ounce) block extra firm tofu, drained
- 1 cup vegetable broth
- 1 tablespoon gluten free tamari
- 1 ¼ cups corn flakes
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon kala namak, or ½ 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.
Notes
dairy, egg, oil, and gluten free, vegan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Black Salt (Kala Namak) -
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
-
Nutritional Yeast Flakes (8 oz.) Whole Food Protein Powder, Vitamin B, all 18 Amino Acids
-
Mccormick Smoked Paprika, 1.75 Oz
-
McCormick Celery Salt, 4 oz
-
McCormick Onion Powder, 2.62 oz
Nutrition Information:
Yield:
3Serving Size:
2 piecesAmount Per Serving: Calories: 167Total Fat: 2gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 324mgCarbohydrates: 13gNet Carbohydrates: 9gFiber: 4gSugar: 0gProtein: 15g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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.
Ashley says
it says it makes 8 but the instructions say cut into 6 pieces? which is correct for nutrition information?
Kristina Sloggett says
hi Ashley! we always slice into 6 pieces of one regular size tofu... 2 slices as a serving for the purposes of nutritional information (we add to a sandwich or top a salad...). I have updated the yield to 6 pieces / 3 servings and the resubmitted that info for an updated nutritional info. sorry for that confusion!
Rachel says
In the instructions, you mention garlic powder, but garlic powder is not listed with the other ingredients. How much garlic powder?
I'm trying it tonight with only 1/4 teaspoon of garlic powder, because I'm afraid of over-doing it - but I'd love to know what *you* used!
Kristina Sloggett says
hi Rachel! thank you for catching that - I have updated the instructions to match the ingredient list - which is 1/2 teaspoon celery salt. (the first couple batches of this recipe used garlic powder, and one 1/4 teaspoon should work well for you!). the garlic is good, I simply swapped it out for celery salt. hope you enjoy this one! Kristina
Rachel says
THANK YOU!
Alisa Fleming says
Cornflakes - yes! I hadn't thought of that for a coating!! I have a bunch of cornmeal to use up right now (no cornflakes on hand - going on the shopping list). Do you think cornmeal would work well, too, or too gritty?
Kristina Sloggett says
I think cornmeal should work almost the same? the cornflakes have some bigger pieces, but some of it gets pretty fine, you know? and yes - I love the FLAVOR of corn flakes, I still use the Erewhon flakes. 🙂 let me know how it goes if you try the cornmeal - I'm thinking it would be almost the same!
Nicole Dawson says
This recipe will make my hubbie so happy.
Kristina Sloggett says
oh YAY 🙂
Chrystal @ Gluten-Free Palate says
That crust looks so crunchy! Yum!
Kristina Sloggett says
it IS 🙂 🙂
Kortney says
An air fryer sounds like such a fun kitchen gadget. I can't remember the last time I had friend food - this would change it all! 😛
Kristina Sloggett says
it really is a game changer! I am not always a fan of deep fried heavy food, but I love light and crunchy, you know? we use this thing to heat up leftovers, make a quick burrito (burritos are the best in the air fryer!)... ha! okay, I sound like a commercial now, I will stop. 😉