Lemon & Herb Crusted Tofu Steaks (vegan, gluten free, oil free)
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Lemon & Herb Crusted Tofu Steaks
Whether you’re vegetarian, vegan, or just looking to try something plant based, these Lemon & Herb Crusted Tofu Steaks are a must! Tofu is often labeled bland and mushy, but it’s all about how you cook it and season it. These “steaks” are flavourful, crunchy on the outside and tender inside. They are a great meatless main that take only 30-35 minutes total to put together and just a handful of ingredients.
To make, simply pulse crust ingredients in a food processor, bread the tofu and pop it into an airfryer or oven—no oil required. It’s easy, quick and foolproof! These Lemon & Herb Crusted Tofu Steaks are a great addition to any weeknight dinner table or holiday table. I like to serve them alongside my Holiday Harvest Rice and some roasted veg, or inside a sandwich.
They are vegan, gluten free, grain free, refined sugar free, high protein and made without any added oils.
What’s in these Lemon & Herb Crusted Tofu Steaks?
- Tofu → This recipe will only work with extra firm tofu, or high protein tofu. In other words, a firmer, denser tofu that will hold up on its own. Do not use silken tofu, or silken firm. Trader Joe’s has a great high protein tofu that works wonderfully.
- Almonds → Add a nice crunch to our crust! If you’d like to leave them out, you absolutely can.
- Nutritional yeast → For savoury flavour, and a nice boost of plant protein. It sticks nicely to tofu, and is key to this delicious recipe.
- Fresh herbs → I use the foolproof trio of sage, rosemary and thyme. Fresh herbs give this crust a bold flavour, but you can also use dry ground spices as well.
- Lemon zest → For a little tang and brightness, I add a touch of lemon zest. This can be left out but I highly recommend it for balance and depth of flavour. Alternatively, you can squeeze fresh lemon over your tofu before enjoying.
- Nondairy milk → Any milk will do, but make sure it’s unsweetened and unflavoured.
- Rice flour or chickpea flour → To coat, I like to use either rice or chickpea flour. You can also use a gluten free all purpose flour blend.
- Gluten free breadcrumbs →
And of course, some salt and pepper to taste!
Secrets to success
For best results, I recommend enjoying this tofu straight from the oven. To store, allow to cool completely and store in an airtight container. Reheat in a toaster oven, or pop into the oven for a few minutes to allow to crisp up again!
To batter and coat your tofu, I recommend setting up your bowls in dredging order. The order is flour, plant milk and then breadcrumb, so I recommend lining them up as such.
If you like this recipe, try…
- Everything Bagel Crusted Tofu
- Almond Walnut Crusted Tofu
- Teriyaki Tofu and Broccoli
- Tempeh Mushroom Bolognese
- Tempeh Rainbow Rolls
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Lemon & Herb Crusted Tofu Steaks
- 1 block extra firm tofu roughly 16oz
- 1/4 cup raw almonds
- 1/2 cup gluten free breadcrumbs you can also use cornflakes!
- 1/4 cup nutritional yeast
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 tbsp fresh sage
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1/2 cup rice or chickpea flour
- 1/3 cup unsweetened unflavoured plant milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat your oven to 400F degrees.
- Gently press tofu by wrapping in paper towels or a kitchen towel and placing a heavy book on top. You don’t need to press it for too long—letting it sit while you prepare the breading is enough time.
- Prepare your ingredients to batter. Add almonds, herbs, breadcrumbs, lemon zest, nutritional yeast and salt and pepper. Pulse until broken down and a crumb forms. It should look a little finer than a panko bread crumb texture.
- Pour all of your processed ingredients into a large shallow bowl, or on a large plate. In another bowl, pour your milk. Finally, set out one more bowl or plate with the chickpea or rice flour.
- To assemble, slice tofu into 6 pieces roughly an inch or two thick. Take one piece of tofu, cover it in rice flour, quickly dunk it into the milk and finally, using your other hand, cover it in the breadcrumb mixture, making sure all sides are evenly coated. You can gently press the tofu down to coat.
- Place coated tofu on a baking paper or silicon baking mat lined tray and bake for 10 minutes, flip and bake for another 10 minutes. Tofu should be lightly golden brown and crisp.
Nutrition information is automatically calculated, so should only be used as an approximation.