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    Home » Simple Vegan Recipes » Vegan Tofu Recipes

    Crunchy Panko Tofu (baked or air fryer)

    Last Modified: Dec 1, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    bowl of broccoli, rice and panko tofu
    bowl of broccoli, rice and panko tofu. Text overlay says, "Crunchy Baked Panko Tofu. Click here for the recipe"
    image collage showing sliced panko tofu, a picture of the ingredients, and the tofu marinating. Text overlay says, "Crunchy Baked Panko Tofu. Click here for the recipe"
    image collage showing marinating tofu, coating it in panko, baked on the baking sheet, and sliced on the cutting board

    This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

    Crunchy panko tofu is an easy and flavorful weeknight meal. Marinated tofu breaded with crunchy, seasoned panko is totally addictive!

    bowl of broccoli, rice and panko tofu
    Jump To:
    • Recipe notes
    • Gluten-free variation
    • Serving suggestions
    • Storage directions
    • Panko Tofu Recipe
    • Frequently asked questions
    tofu, panko, and seasonings in cups and bowls on a wooden table

    Recipe notes

    This recipe for panko tofu cutlets is based on my popular cornflake tofu. But instead of cornflakes, we're seasoning crunchy panko breadcrumbs, and we're tweaking the seasoning a bit to be more of a katsu-style situation.

    Start by pressing your tofu. I press my tofu using my EZ Tofu Press.

    pressing tofu with the EZ Tofu Press

    This press is the real deal and gets an average of a half cup of water out of an extra firm block of tofu. That is a lot of water, so you know it's making a big difference in the texture department.

    After pressing, you slice the tofu and then marinate it in a flavorful mix of soy sauce, toasted sesame oil, rice vinegar, and garlic and onion powders.

    While the tofu presses and marinates, mix up panko with cornstarch and lots of spices and mix together soy milk with a little apple cider vinegar.

    The soy milk-vinegar mixture will start to curdle after a few minutes, which is what you want. Congratulations, you made vegan buttermilk!

    image collage showing marinating tofu, coating it in panko, baked on the baking sheet, and sliced on the cutting board

    Now, dredge the marinated tofu cutlets in the vegan buttermilk and then in the panko mixture. Make sure you pat the panko mixture onto the tofu to help it stick.

    Then, you're ready to bake or air fry!

    To bake, arrange the tofu in a single layer on a lined baking sheet, and bake until it's golden brown. You want to flip the tofu once during baking, so it browns on both sides.

    If you're going to air fry, arrange to tofu in a single layer in your air fryer basket. If it won't all fit, then you'll need to air fry in two batches. Air fry, shaking gently halfway through cooking to prevent sticking.

    After cooking, slice the tofu on the bias, and serve.

    sliced crunchy tofu on the cutting board

    Gluten-free variation

    This recipe converts beautifully to be gluten-free! Just use gluten-free panko and gluten-free soy sauce, and you're in business.

    Serving suggestions

    You can serve your panko tofu over rice or sesame noodles with any sauce you like. This is lovely with curry mayo to dip or drizzled with teriyaki sauce.

    For sides, go with veggies like steamed broccoli or air fryer baby bok choy.

    This tofu is also a great topper for a kelp noodle salad!

    Storage directions

    If you do have leftovers, store them in an airtight container. They will keep for around three days in the refrigerator.

    To reheat, I do not recommend using the microwave. The panko will be soggy if you do! Instead, arrange your leftovers on a lined baking sheet, and bake at 350° F for about 10 minutes.

    You can also reheat your panko tofu in a toaster oven on a piece of tin foil at the same temperature.

    In the air fryer, arrange the cutlets in a single layer, and cook at 350° F for five minutes to reheat. If they're still not heated through, flip and cook for two to three more minutes.

    bowl of broccoli, rice and panko tofu

    Panko Tofu Recipe

    Crunchy panko tofu is an easy and flavorful weeknight meal. Marinated tofu breaded with crunchy, seasoned panko is totally addictive!
    Prevent your screen from going dark
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Air Fryer, Vegan
    Keyword: panko breaded tofu, panko breaded tofu air fryer, panko tofu
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Marinating Time: 30 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4
    Calories: 283kcal
    Author: Becky Striepe

    Ingredients

    • 1 block extra firm tofu - pressed, then sliced into 8 cutlets

    For the Marinade

    • 1 tablespoon toasted sesame oil
    • 2 tablespoons soy sauce
    • 2 tablespoons water
    • 1 teaspoon seasoned rice vinegar
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder

    For the Tofu

    • ¼ cup soy or oat milk - mixed with 1 tablespoon apple cider vinegar
    • 1 cup panko breadcrumbs
    • 1 tablespoon cornstarch
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ¾ teaspoon salt
    • 1 teaspoon black pepper
    • ½ teaspoon ground ginger
    • spray oil - optional

    Instructions

    • Preheat to 425° F, if baking. Start pressing your tofu.

    Make the marinade

    • In a small bowl, whisk together the olive oil, soy sauce, vinegar, garlic powder, and onion powder.
    • Arrange the tofu cutlets in a shallow dish, and pour the marinade over the tofu. Marinate for 30 minutes to an hour.
    • Whisk together the panko, cornstarch, spices, salt, and pepper in a shallow bowl. Pour the soy milk mixture into another shallow bowl.
    • Dredge the tofu in the soy milk mixture and then coat in the panko mixture, patting the panko onto the tofu to help it adhere. Arrange in a single layer on a lined baking sheet.

    Make the Tofu in the oven.

    • Transfer the tofu to your baking sheet in a single layer, and spray with oil, if you're using it. Bake for 15 minutes, then flip the tofu over and bake for another 10-15 minutes, until the panko is turning golden brown. Slice the tofu on the bias, and serve.

    Make the Tofu in the air fryer

    • Spray the coated tofu with oil, if you're using it. Arrange the tofu in a single layer in you air fryer basket. Air fry at 400° F for 15-20 minutes, until the tofu is golden brown, shaking the basket gently after 8 minutes of cooking, just to prevent sticking. You may need to do this in 2 batches, depending on the size of your air fryer. Remove, slice the tofu on the bias, and serve.

    Equipment

    • EZ Tofu Press
    • Air Fryer optional

    Video

    Notes

    Pressing the tofu is mission critical in this recipe. You need to get the water out, so you can get that good, good marinade in. Do not skip pressing!
    If you do have leftovers, store them in an airtight container. They will keep for around three days in the refrigerator. Reheat in the oven or air fryer at 350° F until heated through. I don't recommend microwaving the leftovers, as the panko can get mushy.

    Nutrition

    Nutrition Facts
    Panko Tofu Recipe
    Amount per Serving
    Calories
    283
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    13
    mg
    4
    %
    Sodium
     
    1179
    mg
    49
    %
    Potassium
     
    232
    mg
    7
    %
    Carbohydrates
     
    39
    g
    13
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    34
    IU
    1
    %
    Vitamin C
     
    0.2
    mg
    0
    %
    Calcium
     
    65
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Is this recipe gluten-free?

    It can be! Just use gluten-free panko, and you're golden.

    Should I press the tofu?

    Yes, this is essential. Pressing gets the excess water out, which will yield the best texture.

    How do you get panko to stick without eggs?

    The dredging first in the soy milk-vinegar mixture and the cornstarch-panko mixture will make it stick perfectly. Think of liquid + cornstarch as creating food glue that makes the panko coating adhere.

    More Vegan Tofu Recipes

    • Vegan crispy tofu
    • Vegan tofu ricotta (nut free!)
    • Easy Vegan Quiche Lorraine
    • Vegan Stuffed Mushrooms with Creamy Basil Tofu Ricotta

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Marie

      January 21, 2022 at 4:50 am

      5 stars
      I substituted Glutino Table Cracker crumbs for the panko and Bragg’s liquid aminos for soy sauce to make it gluten-free. I also trimmed these into nugget shapes and they were delicious! 5/5 definitely will make them again!

      Reply
      • Becky Striepe

        January 21, 2022 at 1:55 pm

        Thank you so much for sharing your substitutions! I'm glad that you enjoyed it, Marie!

        Reply
    2. Julie

      May 15, 2020 at 1:44 am

      5 stars
      This recipe is amazing! I love how the vegan mayo nulls the need to spray with oil for the air fryer. I added vegan poultry seasoning to the panko mix. I will definitely be making this often?

      Reply
      • Becky Striepe

        May 16, 2020 at 11:58 am

        Oh, adding poultry seasoning is a great idea! I need to try that next time I do it. Thank you for taking the time to rate the recipe and leave such a thoughtful comment. I appreciate it so much!

        Reply
    3. Shellie

      February 28, 2018 at 8:51 pm

      I don't have an air fryer yet, but this recipe sounds wonderful. It's in baking in my oven now. I set it for 400 F for 20 mins. to start. Hope it works.

      Reply
    4. Darby

      June 19, 2017 at 2:00 am

      Nutritional content please!?

      Reply
      • tracy

        October 19, 2018 at 2:53 pm

        5 stars
        This is a recipe that I will try, very creative thank you. FYI having the 'nutritional information' available never factors into what recipes I try. I hope it does not deter you from posting more recipes. Some people are just very rude.

        Reply
        • Becky Striepe

          October 22, 2018 at 8:45 am

          Thank you, Tracy!

          Reply
    5. Agness of Run Agness Run

      March 19, 2017 at 7:12 pm

      This is a great recipe, especially because you added spices, Becky! So crunchy and finger-licking!

      Reply
      • Becky Striepe

        March 19, 2017 at 8:02 pm

        Thank you! Enjoy it!

        Reply
    6. The Vegan 8

      March 13, 2017 at 12:45 am

      I love all the spices you added to this tofu! They are some of my favorite spices to use, so I can only imagine how delicious this is!

      Reply
      • Becky Striepe

        March 13, 2017 at 8:45 am

        Thank you, Brandi! It's very flavorful, for sure!

        Reply
    7. Alisa Fleming

      March 11, 2017 at 11:29 am

      This looks so good! And my favorite tofu recipe is straight up stir fry. I love those big tofu chunks with ample Asian sauce.

      Reply
      • Becky Striepe

        March 11, 2017 at 11:33 am

        Ooh yum. I love a stir fry!

        Reply
    8. Terri Cole

      March 10, 2017 at 9:54 pm

      I love baked barbecue tofu, but my new air fryer will probably give me a new favorite. ;) I can't wait to try this recipe!

      Reply
      • Becky Striepe

        March 10, 2017 at 9:58 pm

        Yay! Enjoy the new air fryer. I'm crazy about mine!

        Reply
    9. Linda @ Veganosity

      March 10, 2017 at 9:07 am

      Wow, I love that you used vegan mayo for the binder in this recipe. So creative! This looks delicious, Becky.

      Reply
      • Becky Striepe

        March 10, 2017 at 9:12 am

        Thank you, Linda!

        Reply
    10. Karen D

      March 10, 2017 at 9:02 am

      Homefries with tofu from Horn of the Moon Cookbook

      Reply
    11. Sophia | Veggies Don't Bite

      March 08, 2017 at 6:24 pm

      I love crunchy tofu! Really only way I like it. Soft makes me gag. LOL!

      Reply
      • Becky Striepe

        March 08, 2017 at 7:40 pm

        Too funny!

        Reply
    12. Amanda

      March 08, 2017 at 6:13 pm

      I love using Tofu for a lemon and basil ricotta. Adding it to lasagna or manicotti is delicious!

      Reply
    13. DJ

      March 08, 2017 at 4:56 pm

      I always love chocolate tofu mousse.

      Reply
    14. Mel |avirtualvegan.com

      March 08, 2017 at 1:49 pm

      Crunchy, crispy tofu is my favourite way to eat it. Great idea to use mayo to stick the coating on!

      Reply
    15. Mel |avirtualvegan.com

      March 07, 2017 at 8:05 pm

      You can't beat crispy tofu! It looks delicious and I really must invest in a tofu press and an air fryer.

      Reply
    16. Cadry

      March 07, 2017 at 1:21 pm

      This looks so good, Becky! I've been working on a similar air fried tofu recipe, but I hadn't been dredging mine in panko. I'm sure that adds such wonderful texture! Plus, what a genius idea to use vegan mayo to make the breading stick. I love it!

      Reply
      • Becky Striepe

        March 07, 2017 at 1:36 pm

        Thank you! I can't wait to see yours!

        Reply
    17. Jenn

      March 07, 2017 at 10:30 am

      Oh my gosh, this looks so crispy and delicious! I gotta get an air fryer!!

      Reply
      • Becky Striepe

        March 07, 2017 at 11:46 am

        Oh man, I would love to see what amazing recipes you created for an air fryer, Jenn!

        Reply
    18. Amy Katz from Veggies Save The Day

      March 06, 2017 at 4:32 pm

      I really never met a piece of tofu I didn't like, but this recipe looks particularly delicious!

      Reply
      • Becky Striepe

        March 06, 2017 at 4:49 pm

        Thank you, Amy!

        Reply
    19. Dianne

      March 06, 2017 at 1:53 pm

      These look so good! I can't wait to try them. I love all of your tofu recipes.

      Reply
      • Becky Striepe

        March 06, 2017 at 1:54 pm

        Thank you so much, Dianne!

        Reply
    20. Mary Ellen @ VNutrition

      March 06, 2017 at 8:34 am

      This looks delicious Becky! I love panko for anything too, it just seems to make things more crunchy!

      I'd totally enter to win that awesome ez tofu press but I won last time. I love it and use it at least a few times a week so anyone that wins is going to be lucky!

      Reply
      • Becky Striepe

        March 06, 2017 at 8:46 am

        Oh yeah! Congratulations. I'm glad to hear that you're digging your press!

        Reply

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    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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