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Crispy tofu crumbs are the answer to my age-old question – what crunchy delicious thing can I sprinkle on top of this? I love a good salad, I love a good bowl, and I LOVE a good crunch. So I (obviously) always need something crispy, salty and crunchy to pair with anything that I might be making that day. And outside of crispy chickpeas, I am always looking for something crispy that also serves as some sort of protein. So that’s where these tofu crumbs come in.
In a video I made I called these “tofu breadcrumbs” – and that’s because I use them in a breadcrumb capacity. Now don’t get me wrong, these don’t replace bread, they just exist in their own little perfect tofu-crumble world. Trust me, once you try these once, they might be a mainstay in your fridge.
Table of contents
- What kind of tofu is best for these tofu breadcrumbs?
- Ingredients for these crispy tofu crumbs
- The best process for making these crispy tofu crumbs
- Looking for more tofu recipes?
What kind of tofu is best for these tofu breadcrumbs?
Ingredients for these crispy tofu crumbs
- 15oz.firm or extra firm tofu,drained and lightly patted dry
- 2-3tbspolive oil
- 1/4tspcoriander
- 1/8tspcumin
- salt to taste
The best process for making these crispy tofu crumbs
Use a fork to mash up the tofu into crumbs. Don’t press too hard or you’ll end up with a paste, but just flake away from the tofu block. Spread these “crumbs” out on a cutting board so that they are evenly spaced out.
Lightly dab the crumbs with a paper towel until they are mostly dry.
Put a large pan on medium heat. Add 1 tbsp of oil to the pan, and then pan fry the tofu crumbs in rounds, making sure to give them plenty of space, you don’t want them touching.
Don’t move the tofu crumbs around on the pan, just let them sit until golden on one side (about 2 minutes) and flip. Cook until they are browned on both sides, adding more oil as needed and breaking them up with a spatula as needed.
In the last few minutes of cooking, sprinkle with the spices and salt. Toss to coat and remove from the pan.
Place the cooked crumbs on a paper towel to drain off excess oil. Let them dry completely and then serve!
Store these crumbs in an airtight container in the fridge. Sprinkle them on anything throughout the week!
Looking for more tofu recipes?
Welcome to my world! I love tofu, so here are a few of my favorites:
Crispy Crunchy Tofu Fries
These tofu fries are everything you want in a snack or even a full meal. They taste like Burger King chicken fries and require almost no effort. A perfect protein to meal prep or make for a fun weeknight dinner!
Chili Tofu Scramble
We've all seen the tofu scramble that are trying to look like eggs, but this recipe is a tofu scramble that is allll about the flavor. It uses chili powder, cumin, coriander, paprika and red pepper flakes to maximize flavor and achieve a gorgeous red color. Make it once and add it to everything!
Honey Coriander Crispy Tofu Wings
Modeled after the Honey Coriander Chicken Wings at the Disney restaurant Ohana, these crispy tofu wings are in a league of their own. Sweet, savory, crispy and slightly sticky – these tofu wings are done in minutes and will have you licking your fingers – in only the best way.
And that’s it for this crispy tofu crumbs recipe!
If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Crispy Tofu Crumbs
Just when you thought you'd seen every kind of crispy tofu – here are some crispy tofu crumbs! These were born from my dream to have something crispy, salty and protein-y that I could sprinkle on top of anything, and they are now a total staple in my tofu rotation. It's a simple process, and just requires a few ingredients, and you can mix up the spices to make it your own!
Prep Time:10 minutes mins
Cook Time:20 minutes mins
Course: condiment, Main Course
Cuisine: American
Keyword: tofu
Servings: 4 servings
Ingredients
- 15 oz. firm or extra firm tofu drained and lightly patted dry
- 2-3 tbsp olive oil
- 1/4 tsp corriander
- 1/8 tsp cumin
- salt to taste
Instructions
Use a fork to mash up the tofu into crumbs. Don't press too hard or you'll end up with a paste, but just flake away from the tofu block. Spread these "crumbs" out on a cutting board so that they are evenly spaced out.
Lightly dab the crumbs with a paper towel until they are mostly dry.
Put a large pan on medium heat. Add 1 tbsp of oil to the pan, and then pan fry the tofu crumbs in rounds, making sure to give them plenty of space, you don't want them touching.
Don't move the tofu crumbs around on the pan, just let them sit until golden on one side (about 2 minutes) and flip. Cook until they are browned on both sides, adding more oil as needed and breaking them up with a spatula as needed.
In the last few minutes of cooking, sprinkle with the spices and salt. Toss to coat and remove from the pan.
Place the cooked crumbs on a paper towel to drain off excess oil. Let them dry completely and then serve!
Store these crumbs in an airtight container in the fridge. Sprinkle them on anything throughout the week!
