Often when I sit down and think about new recipes, I think about things I loved as a kid. Things that feel really nostalgic, but I no longer eat because they aren’t part of my vegan diet. Well, one of the number one things I miss is shake and bake. We used to have chicken shake and bake all the time when I was a kid. So, I made you guys this vegan shake and bake! Using a similar method and trading in the chicken for tofu that I froze and thawed to give it a great texture!
What You Need For This Shake and Bake:
- Extra-Firm Tofu: Freezing the extra-firm tofu and then thawing it and breaking it into chunks creates the most “meaty” texture.
- Bread Crumbs: You want plain bread crumbs and just make sure they are vegan, some aren’t.
- Salt, Cane Sugar, Paprika, Garlic Powder, Onion Powder, Black Pepper, Basil, Oregano, and Cayenne: These are the spices that go into the bag with the bread crumbs to make the coating.
- Vegetable Oil: This is added to the bag too, to make the coating stick to the tofu.
Why Freeze Tofu?
Freezing tofu changes the texture completely. Some kind of magic happens when you freeze and thaw tofu. It makes the tofu spongier, in a wonderful way, allowing it to not only absorb more flavor, but creates this almost meat like texture. A texture that really resembles chicken and makes this the best alternative to meat for this recipe.
Like many of you, I’m pretty dang exhausted once it is dinner time. This vegan shake and bake comes to the rescue time and time again! I made this crispy tofu last night for my kid with a side of fries and broccoli and she at all of it! Told me how good it was and I was pretty proud of myself that we were all loving a meal that took about 25 minutes to make! You can also keep the bread crumb mix handy in some Tupperware and take it as needed, add your oil and then bake!
Why Should You Make This Tofu Shake and Bake?
- This is one of the most delicious ways to eat tofu, ever.
- It is probably the easiest way to make tofu as well.
- If you’ve got 30 minutes, you have yourself a meal.
- Kid and adult approved!
- The tofu is so crispy and the texture of the inside is perfection.
Vegan Shake and Bake
Ingredients
- 2 Blocks(15oz each) Extra firm tofu, frozen and thawed*
- 1 1/4 Cup Plain bread crumbs, vegan
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 1/2 teaspoons Cane sugar
- 1/2 teaspoon Black pepper
- Pinch of Cayenne pepper
- 1/4 Cup Vegetable oil
Instructions
- Once you have thawed the tofu drain and press it.
- When ready to make the tofu, preheat the oven to 450 degrees(F).
- Break the two blocks of tofu up into chunks, however large you want. Set aside.
- In a Tupperware container with a top or a gallon Ziploc bag, pour in the breadcrumbs, paprika, onion powder, garlic powder, basil, oregano, salt, sugar, black pepper, and cayenne. Shake to combine.
- Pour the vegetable oil into the bread crumb mixture and shake again to combine.
- Add the tofu chunks to the Tupperware or Ziploc bag, close and shake for a minute or until the tofu coated generously in the breadcrumb mixture.
- Put the tofu on a sheet pan lined with parchment paper or a silicone mat.
- Bake for 15 minutes, flip the tofu and then bake for 10 more minutes or until the tofu is crispy and firm.
- Serve with veggies or fries on the side.
Video
Notes
Nutrition
Have you tried air frying?
I haven’t but I do think it would work! I would start with air frying for 15 minutes and checking on them. I hope that helps!
We made them in our air fryer and they came out great!
Loved it!
Can you use Panko or is there a different bread crumb you need to use
I don’t think panko would work, you need to use just regular bread crumbs. They should say plain bread crumbs, they are fine textured. I don’t think panko will stick like regular bread crumbs. I use the Whole Foods brand 365.
The only vegan breadcrumbs our store carried were panko so I pureed them in the food processor a tiny bit to make them finer, and it worked out great.
My spouse is picky about eating tofu but this recipe was a big hit!
I had to use panko breadcrumbs (all of the regular breadcrumbs sold at our grocery store had milk in the ingredients) so I pulsed the panko a few times in the food processor to make them finer.
I cooked the tofu in the air fryer at 400 degrees for about 20 minutes. They came out beautiful and delicious. Thanks for a great recipe!
This was so easy and delicious. Will be a regular meal for us.
This was so good! I’ve been vegetarian for 20 years, vegan like 7 now and this brought me back to when my mom made shake n bake when I was a kid!