Herb Crusted Tofu Chicken Fingers
Golden, herb-crusted tofu fingers that are crispy on the outside, tender on the inside, and packed with plant-based protein. Perfect for dipping, sandwiches, or meal prep, this vegan twist on classic chicken fingers is both satisfying and nutritious.
Equipment
- 1 Freezer (for tofu)
- 1 Tofu press (or a heavy weight and plate)
- 1 Baking Sheet
- Parchment paper (to line sheet)
- 1 Shallow bowl (for vegan buttermilk)
- 1 Medium mixing bowl (for coating mixture)
- 1 Small bowl or jar (for dipping sauce)
- Olive oil spray (optional, for crispiness)
Ingredients
For the Tofu Chicken Fingers
- 1 block extra-firm tofu
- 1 cup dairy-free milk oat or preferred plant milk
- 1 tablespoon apple cider vinegar
- 2 cups crushed cornflakes or vegan breadcrumbs GF optional
- 2 tablespoons all-purpose flour GF alternative optional
- 1 tablespoon dried chives or green onions
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional Vegan Lemon Pepper Honey Mustard
- ¼ cup Dijon mustard
- ¼ cup agave syrup or maple syrup
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon black pepper
- ⅛ teaspoon salt adjust to taste
Instructions
- Freeze the Tofu for Texture: Start by keeping the tofu in its original packaging and place it in the freezer overnight. Freezing is a crucial step because it changes the tofu’s texture, making it firmer and chewier—closer to the bite of traditional chicken. Do not skip this step, as it ensures your tofu fingers hold up when baked or fried.
- Thaw the Tofu Carefully: Once frozen, remove the tofu from the freezer and allow it to thaw. You can leave it at room temperature until it softens, or use a microwave in short intervals of 10–15 minutes if you need a quicker thaw. Avoid rushing the process to maintain the tofu’s integrity.
- Press the Tofu to Remove Moisture: After thawing, press the tofu for at least 30 minutes using a tofu press. If you don’t have a press, place the tofu between two plates with a heavy object on top, such as a can or a small pan. Pressing removes excess water, which is essential for achieving a crispy exterior and proper seasoning adherence.
- Pat Dry the Tofu: Once pressed, carefully pat the tofu with a clean kitchen towel to remove any remaining moisture. This extra step ensures that the tofu won’t become soggy during cooking and helps the coating stick perfectly.
- Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Make sure the sheet is large enough so that the tofu pieces do not crowd each other, allowing for even cooking and crisping.
- Make the Vegan Buttermilk: In a shallow bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar. Let the mixture sit for about 10 minutes. This transforms the plant milk into a tangy, slightly thickened vegan buttermilk, which will help the coating adhere to the tofu while adding flavor.
- Cut Tofu into Chicken Fingers: Cut the tofu block in half lengthwise, then cut each half into six strips to resemble traditional chicken fingers. For a more authentic triangular shape, make a few diagonal cuts on one side of each strip. These extra pieces can be saved and cooked separately for snacks or tossed in cornstarch and sautéed.
- Prepare the Herb Crust Mixture: In a medium-sized bowl, combine the crushed cornflakes or breadcrumbs with 2 tablespoons of flour, 1 tablespoon each of dried chives and parsley, 2 teaspoons of dried dill, and 1 teaspoon each of garlic powder, onion powder, cayenne, salt, and black pepper. Mix thoroughly to create a uniform, flavorful coating.
- Coat the Tofu in Buttermilk: Dip each tofu strip into the vegan buttermilk, ensuring it is fully coated. Let any excess drip off gently. This wet layer acts as glue for the herb crumb mixture, helping it stick perfectly.
- Dredge Tofu in Herb Mixture: Transfer the buttermilk-coated tofu into the herb and breadcrumb mixture. Press gently to ensure the crumbs adhere well to all sides. Place each coated strip on the prepared baking sheet, spacing them so they don’t touch. Repeat this process for all tofu pieces.
- Add a Light Oil Spray (Optional): For an extra golden, crispy finish, lightly spray the tofu strips with olive oil or drizzle a small amount over them. This step is optional if you prefer an oil-free version, but it enhances the crunch and flavor significantly.
- Bake Until Crispy: Place the baking sheet in the preheated oven and bake for 15–20 minutes. Halfway through, you can flip the tofu strips to ensure even browning. Keep an eye on them—the goal is a golden, crispy exterior while maintaining a tender interior.
- Prepare the Optional Dipping Sauce: While the tofu is baking, make the lemon pepper honey mustard. In a small bowl or jar, whisk together ¼ cup Dijon mustard, ¼ cup agave syrup, ¼ cup olive oil, 2 tablespoons fresh lemon juice, ½ teaspoon black pepper, and ⅛ teaspoon salt (adjust to taste). This tangy-sweet sauce perfectly complements the savory tofu fingers.
- Serve and Enjoy: Once baked, remove the tofu from the oven and let it cool slightly. Serve warm with your prepared dipping sauce, or use the fingers in sandwiches, wraps, or salads. These tofu fingers are perfect for meal prep, party platters, or a quick weeknight dinner.
Notes
- Tofu Selection: Use extra-firm tofu for the best results; softer varieties will not hold their shape when coated and baked.
- Freezing Tip: Freezing the tofu overnight is essential to achieve a “meaty” texture. Don’t skip this step, as it gives the tofu a chewy, satisfying bite.
- Bread Crumbs Options: Cornflakes provide extra crunch, but vegan breadcrumbs work just as well. For a gluten-free version, simply use gluten-free breadcrumbs or crushed GF cornflakes.
- Spice Adjustments: Feel free to adjust the cayenne and herbs to your preference. Start mild and increase gradually for more heat.
- Cooking Alternatives: You can air fry these tofu fingers at 400°F for 10–15 minutes for a faster, crispier version. They can also be cut smaller to make nuggets for snacks or kid-friendly meals.
