Spicy Panko Crusted Tofu

Spicy Panko Crusted Tofu is fantastic! I got the idea from one of the people I follow on Instagram…sorry I can’t remember who. They gave me some of the ingredients and then I improvised from there. The story of my life!

Well, it turned out really good, approved by all my family members and I’m looking forward to sharing it with you!

Now you’ll need a few hours…..

Spicy Panko Crusted Tofu

As I mentioned you’ll need a few hours to marinade the tofu and get those flavoured soaked in. Once that is done, the rest is a piece of cake!

What you’ll need to make the Spicy Panko Crusted Tofu:

1 pkg Organic Firm Pressed Tofu (350 gr)
Block of tofu cut into thirds and then in half lengthwise.
4 T Bragg Soy Seasoning
Bragg Soy Seasoning – Love it!
2 T Sriracha Sauce
Sriracha Sauce – Just a little better than the rest!
½ t cumin
½ t smoked paprika
½ T Brown Sugar
2 T nutritional yeast
1/2 to 1 c Panko Crumbs or other bread crumbs

How to make the Spicy Panko Crusted Tofu:

Cut tofu block in half and then into 3^rd’s (six pieces)
Put soy seasoning, Sriracha and spices into a container with a tight lid, mix up thoroughly
Marinade all ready for the tofu. The longer you marinade it, the more flavour it will absorb.
Add in the tofu pieces and marinade for at least two hours
Mix the Panko crumbs and Nutritional yeast on a plate
Panko Crumbs – These are excellent and can be used to crisp up any outside or topping of a dish
Remove tofu from the marinade
Coat each piece with the Panko and Nutritional Yeast mixture till covered
Panko crumbs and nutritional yeast. Just mix together and coat your marinaded tofu thoroughly.
Place on a pan with Parchment paper
Bake for 25 – 35 minutes till golden brown, (turning once)

Spicy Panko Covered Tofu — Panko crusted tofu – fresh from the oven. Nice and golden brown.

Once its golden brown, remove from oven and serve with a beautiful salad and starch of your choice. Leftovers are fine as I was eating it cold the next day! I had a little leftover Panko and nutritional yeast and I put that on top of leftover lasagne, a salad, really anything you want to add a little flavour and texture