nutritional information

Per Serving (4 pieces):

  • Calories: 239
  • Protein: 15 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 29 g
  • Cholesterol: 0 mg
  • Sodium: 48 mg
  • Fiber: 2 g
  • Sugar: 1 g

Crispy Tofu Fingers

Crispy Tofu Fingers

Serves 8

Talk about versatile! Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven. Enjoy them finger-food-style with dipping sauces, load them into a bun with your favorite sandwich fixings, or serve over a bed of lightly dressed salad greens. STORE/SERVE: Allow Crispy Tofu Fingers to cool, then transfer to rectangular resealable containers, placing wax paper or parchment between layers to prevent sticking. Refrigerate up to two days or freeze up to three months. To reheat, bake 5 to 7 minutes at 350°F.
  • 2 16-oz. blocks firm or extra-firm tofu, drained
  • ½ cup cornstarch
  • ½ cup flaxseed meal, optional
  • 1 cup unsweetened soymilk or rice milk
  • 2 cups panko breadcrumbs
  • ¼ cup all-purpose flour
  • ½ tsp. paprika
  • ½ tsp. dried sage
  • ¼ tsp. garlic powder or granulated garlic
  • ¼ tsp. dried ginger
  • ¼ tsp. onion powder
  • ¼ tsp. ground black pepper

1 | If using firm tofu, wrap block in a soft, clean dish towel, and press between two heavy cutting boards 30 minutes to squeeze out excess moisture (unnecessary if using extra-firm tofu). Cut each tofu block into 16 fingers.

2 | Preheat oven to 350°F. Coat two baking sheets with cooking spray.

3 | Place cornstarch and flaxseed meal (if using) in shallow bowl, and gradually stir in soymilk. Set aside.

4 | Combine panko and all remaining ingredients in second shallow bowl.

5 | Dip tofu fingers first in soymilk mixture, then in panko mixture, coating all sides. Place on prepared baking sheets.

6 | Bake tofu fingers 20 to 25 minutes, or until light golden brown, turning once. If eating right away, bake 5 to 10 minutes more, or until deep golden brown.

March 2014 p.74

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Determined to tackle tofu! This looks like a good start.

Rhonda C - 2015-01-30 18:06:51

Though not suitable for vegans, my family loves these rolled in flour with the suggested spices - substituting smoked paprika, then dipped in egg and finally rolled in panko. I chill them for a minimum of 30 minutes before baking, but often make in the morning, leaving them in the fridge for hours. I only cut 8 fingers from each block of tofu, use the higher temperature as suggested and serve with a spicy Thai dipping sauce.

A - 2014-09-11 22:46:28

Haven't tasted them yet, but is this ever a messy process! The liquid part thickens too much with all the cornstarch, and it's almost impossible to get them dipped and breaded without covering your fingers with so much breading that you have to wash between each slice. So lots gets wasted. Is the breading meant to be quite thick? I keep feeling like I must have misunderstood something.....

Carrie - 2014-08-24 23:08:55

These are the best tofu strips I have ever made. I'm so glad I found this recipe. :)

Becky - 2014-06-21 16:30:44


Becky - 2014-04-02 04:04:11

This is my first batch and I had to use the supplies I had in the cupboards. I'm a vegetarian. But it turned out great! I made a pretzel crust with crushed unsalted pretzels, a little flour, fresh ground pepper, salt, garlic powder, oregano, ginger, a dash of red pepper and sage. I dipped it in greek yogurt and rice milk. For the wet mixture I used plain greek yogurt and rice milk. I sprayed them with olive oil. Then sprinkled them with a shredded italian mix cheese. I followed Adam Burton's comment and baked them at 475 for the last 15 minutes. Taste great! and I used a marinara dipping sauce.

Heather Anderson - 2014-03-31 01:07:33

Thanks Patricia...was thinking of making them tomorrow :)

Cathy - 2014-03-30 02:02:48

Won't be making these again! Bland, cardboard! ugh disaster!

Patricia Malloy - 2014-03-24 18:35:26

Just made my first batch. Cutting 16oz of tofu into 16 sticks made them rather fragile especially as the cornstarch dip thickened and during the flip on the cookie sheet. I went with (8) slabs per 16oz pkge and found them easier to handle. Agreed... these tofu fingers are like a 'blank canvass' Topping with dijon mustard and horseradish did it for me but the variations are endless. This is recipe is a keeper.

david p - 2014-03-23 18:23:29

Is there anything I can do to help the flavor?

Lee - 2014-03-06 19:06:31

Just made these- I found I had to cook them longer than noted here and bumped the heat up to 425 for the last 10 minutes. Next time I make these ( and I will) I will kick up the spice. Great idea though and definitely great with a dipping sauce.

Adam Burton - 2014-03-03 03:13:40