Crispy Tofu Fingers
- PREP 25min
- COOK 10min
- TOTAL 35min
My family devours these crispy baked tofu fingers! We roll tofu in almond flour, dip it in egg, then roll it in crushed rice cereal. Thanks to the almond flour and cereal, this is gluten-free. You can substitute the almond flour for all-purpose flour and the cereal for breadcrumbs.
You Will Need
1 (12oz) package extra-firm tofu
3 tablespoons avocado oil
3/4 cup almond flour or all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 large eggs, see tips for substitute
3 cups crushed gluten-free cereal like Chex or use panko breadcrumbs
Directions
Slice the tofu into 1-inch slabs. Arrange in one layer onto a few paper towels or clean dish towels. Cover with more paper towels or another clean dish towel. Place a baking sheet with something heavy on top to weigh down the tofu, releasing some liquid. Leave alone for 15 minutes.
Slice the tofu into fingers.
Set up a breading station: Mix almond flour, garlic powder, salt, and pepper on a plate. Add egg to a bowl and beat well. On a third plate, mix the crushed cereal or breadcrumbs with another pinch of salt and a few grinds of black pepper.
Dip each tofu finger into the seasoned flour, the egg, and finally into the crushed cereal so they are well coated on all sides.
Heat oil in a large skillet pan over medium-high heat. Add the tofu, 4 to 5 fingers at a time, and cook until golden brown, 30 seconds to 1 minute on each side. Transfer to a plate lined with a paper towel or clean dishcloth. Serve with your favorite dipping sauce.
Adam and Joanne's Tips
- Eggs: You can substitute the eggs in our recipe with non-dairy yogurt, lightly beaten aquafaba, or vegan mayonnaise.
- Nutrition facts provided below are estimates.