My family eats these crispy tofu fingers! It is a simple food, suitable for children or a food that is loved even by adults. Easily made gluten-free, too!
If you’re looking for a new way to enjoy tofu, these crispy tofu fingers are a great place to start. In addition to our baked tofu, it is one of the most made tofu recipes in our family. I cut my tofu into strips or fingers, but you can always turn these into tofu nuggets by cutting them into cubes.
Similar to chicken nuggets or popcorn chicken, these are amazing with homemade ketchup or this delicious creamy honey mustard sauce. I can’t wait for you to make them!
Key Ingredients
- Tofu: Use extra firm tofu in this recipe as it holds up well to breading and pan-frying. Firm tofu should be fine if it’s all you have.
- Oil: We put the tofu bread fingers in the pan in avocado oil as it has a high smoke point. High heat olive oil or vegetable oil is fine, too.
- Flour: To keep these gluten-free, we use almond flour (sometimes called almond meal), but all-purpose plain flour is fine.
- Spices: I keep these simple and use garlic powder, salt, and pepper, but you can mix in more spices or spice blends if you’d like more flavor. Any all-purpose seasoning added to the flour would be great.
- Eggs: After rolling the tofu fingers in flour, I dip them in beaten eggs. If you want to make this recipe egg-free, you can substitute lightly whipped aquafaba, non-fat yogurt, or vegan mayo.
- Grains or breadcrumbs: We wanted to keep this recipe gluten-free, so we used a gluten-free cereal like rice Chex. If gluten is not a problem, use other whole grains like cornflakes or substitute panko breadcrumbs.
How to Make Crispy Tofu Fingers
These tofu fingers or nuggets are easy to make at home. You’ll want to press your tofu for 15 minutes first, to remove excess moisture. I cut my block of tofu into slabs, cover it with paper towels, and place a heavy baking sheet on top. Thinner slabs speed up the pressing process so you can get on with dinner!
Next, you will need a baking station. Flour and spices in one bowl, beaten eggs (or your eggless substitute) in another, and finally, crushed cereal or breadcrumbs.
You will roll each finger of tofu in flour, dip in egg, then roll in crispy cereal (or bread crumbs). Then, place them in hot oil in a frying pan and cook until golden brown and crispy. From there, you can serve it with your favorite sauces. To us, that’s homemade ketchup!
Crispy Tofu Fingers
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PREP
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COOK
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My family eats these fried tofu fingers! We roll tofu in almond flour, dip it in egg, then roll it in crushed rice cereal. Because of the almond and whole grain flour, this is gluten free. You can substitute almond flour for all-purpose flour and whole grains for breadcrumbs.
4 Services
You will need it
1 (12oz) package firm tofu
3 tablespoons of 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 black pepper
2 large eggs, see tips for substitutions
3 cups crushed gluten-free cereal like Chex or use panko breadcrumbs
Directions
1Cut the tofu into 1-inch slabs. Arrange in a single layer on several paper towels or clean dish towels. Cover with several paper towels or another clean dish towel. Place a heavy-bottomed baking sheet on top to level the tofu, releasing some of the liquid. Leave alone for 15 minutes.
2Cut the tofu into fingers.
3Set up the baking station: Mix the almond flour, garlic powder, salt, and pepper on a plate. Add the egg to the bowl and beat well. On a third plate, mix crushed cereal or bread crumbs with another pinch of salt and a few grinds of black pepper.
4Dip each finger of tofu in seasoned flour, egg, and finally into crushed cereal so that they are well coated on all sides.
5Heat the oil in a large skillet over medium heat. Add the tofu, 4 to 5 fingers at a time, and cook until golden brown, 30 seconds to 1 minute per side. Transfer to a plate lined with a paper towel or clean dish towel. Serve with your favorite dipping sauce.
Tips from Adam and Joanne
- Eggs: You can replace the eggs in our recipe with non-dairy yogurt, lightly whipped aquafaba, or vegan mayonnaise.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1/4 of the recipe
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Calories
418
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Perfect Oils
21.8g
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Saturated Fats
9.9g
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Cholesterol
93 mg
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Sodium
494.2mg
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Carbohydrate
24g
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Dietary fiber
2.5g
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Total Sugar
2.9g
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Proteins
17.5g
