Crispy Tofu Tenders

Ingredients

• 400 g/14 oz firm tofu 
• 45-60 g/6-7 tablespoons vital wheat gluten 
• 2 tablespoons nutritional yeast 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• ½ teaspoon smoked paprika 
• ½ teaspoon salt

For the flour coating (glue layer) 

• 120 ml/½ cup unsweetened plant milk 
• 60 g/½ cup all-purpose flour 
• 1 teaspoon salt 
• ½ teaspoon black pepper 
• ¼ teaspoon smoked paprika 

For the crumb coating 

• 100 g/1 cup fine breadcrumbs  

Method

Bring a large pot of water to a rolling boil. Add 15 g/1 tablespoon salt per 1 litre/4 cups of water. Using a slotted spoon, gently lower the whole block of tofu – or the tofu cut into 4 pieces – into the boiling water. Bring to a boil again and maintain active bubbling for 5 minutes. Remove with a slotted spoon, drain briefly, and let it cool until manageable. Transfer the cooled tofu to a large mixing bowl. Using hands, a fork or a potato masher, break down the tofu completely into roughly breadcrumb sized pieces.

Add the nutritional yeast, garlic powder, onion powder, smoked paprika, salt and mix until combined. Add vital wheat gluten one tablespoon at a time, mixing thoroughly after each addition. The mixture should feel sturdy and slightly elastic. Let it rest for 10-15 minutes at room temperature.

After resting, divide into 10-12 equal portions. Form each into tender-shaped pieces – i.e. long, flat strips about 8-10 cm long, 2.5 cm wide and 1 cm thick. This elongated shape maximizes surface area for crispy coating while ensuring even cooking. If the mixture is too soft to hold these shapes, add more vital wheat gluten gradually until they do.

Create the wet coating in a shallow dish by mixing flour, plant milk, salt, black pepper and smoked paprika until smooth. The batter should have consistency like thin pancake batter and be thick enough to coat but thin enough to drip.

Place the breadcrumbs in another shallow dish. Dip each tender in the wet flour mixture first, allowing any excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure adherence on all surfaces. Place the coated tenders on a wire rack and let them rest for 10 minutes to allow the coating to adhere evenly.

To pan-fry: Heat the oil in a large skillet over medium heat. Pan-fry the tenders in a single layer for 3-4 minutes per side until deep golden brown and crispy.

To air-fry: Spray the tenders lightly with oil. Air-fry at 190°C/375°F for 12-15 minutes, flipping at 6-7 minutes, until golden and crispy.

To bake: Preheat the oven to 200°C/400°F /gas mark 6. Arrange the tenders on a parchment-lined sheet with space between them. Spray them lightly with oil and bake for 18-22 minutes, flipping at 9-11 minutes, until golden and crispy.

These tenders are best served immediately while the coating is at peak crispiness. Their elongated shape makes them perfect for dipping, adding to salads or using in wraps and sandwiches where the tender shape provides ideal coverage.