Bite-sized pieces of tofu are breaded with homemade whole wheat bread crumbs, then pan-fried for a special treat! Anyone who is skeptical about tofu will change their mind when they eat these tofu nuggets! Serve with ketchup (or other condiments) and enjoy!

kate

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
50 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut each tofu slice into thirds, widthwise. Press each slice between paper towels to drain as much liquid as possible. Place on a plate and freeze, about 1 hour.

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  • Place bread in a food processor. Add Parmesan cheese, garlic powder, oregano, thyme, rosemary, basil, and marjoram. Blend to make fine bread crumbs. Pour into a small bowl.

  • Beat egg in a bowl. Dip tofu slices into egg and coat in bread crumbs. Place breaded tofu on a plate. Season with salt and pepper.

  • Heat oil in a large skillet over medium heat. Place 1/3 of the tofu into the pan. Cook, turning over halfway, until browned, about 4 minutes per side. Drain on paper towels. Repeat with the remaining tofu.

Cook's Notes:

You can use regular Italian-seasoned bread crumbs if you wish.

You can make this in the deep-fryer as well.

Nutrition Facts

140 calories; protein 8.9g; carbohydrates 5.8g; fat 9.7g; cholesterol 33.2mg; sodium 125.3mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/06/2019
Easy yummy and versatile. My seven year old daughter did the dredging and coating I did the frying. Gobbled them up. We used just panko salt parmesan and garlic. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2018
I absolutely loved these. I used whole grain gluten free toasts instead of bread. The flavor is very nice. Using frozen tofu is my new go-to method for tofu. The texture was chewy like biting into a chicken tender. Not a fan of rosemary I subbed mustard seeds. Thank you for the recipe. Read More
Rating: 3 stars
10/18/2020
Chewier than I thought, but not as much flavor as I would want. Read More
Rating: 5 stars
04/23/2018
I just made these tonight for my vegetarian daughter. I did use storebought Italian breadcrumbs instead of making them myself but the cooking technique is great. The tofu had great texture and she gobbled them up. Thanks for a great recipe! Read More
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Rating: 5 stars
02/06/2019
Easy yummy and versatile. My seven year old daughter did the dredging and coating I did the frying. Gobbled them up. We used just panko salt parmesan and garlic. Read More
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