Meatless Monday- Battered & Baked Tofu: Revisited [Vegan & Gluten Free]

Healthy Recipes, Meatless Monday

Yields: 48 pieces
Serves: 8
Prep: 30 mins + 6-12hrs (marination)
Tofu Assembly: 20-25mins
Cooking Time: 30-35mins
Cooling: 5 mins
Type: Main meal, snack
Tools: Heavy plates, kitchen paper, chopping board, sharp knife, small measuring jug, casserole dish, 2* bowls, 2* baking trays, silicone mat or parchment paper, cooling rack

Notes: This recipe contains: B-Vitamins, Vitamin E, carbohydrates, protein, fibre, calcium, copper, iron, manganese, magnesium, phosphorus, potassium, selenium, zinc and per serving is low in added sugar, salt and saturated fats!

Well, as you might have guessed… tofu is always on the menu in our house, at least once a week! If you haven’t been keeping up with what we have been getting up to with this lovely plant-based food over the last year, then you should check out our recipe index here! We have been trying to inspire and improve the overall opinion of tofu; it’s not just a rubbery mass, it’s nutritious, awesome and its cooking possibilities are endless!  

So you might remember when we introduced our first batch of battered tofu to you in the form of a stir-fry last year (also known as our Battered tofu & Vegetable Stir-fry) or when we used this battered tofu in a tasty, healthy and oriental version of Sweet And Sour Battered Tofu w/Rice? Well if not, we decided to try and upgrade it with a marination step…as all tofu can benefit from this! It doesn’t necessary add that much time on to your overall prep either; once the tofu is drained and pressed, just marinade it whilst you sleep and you’re good to go!

The result: it has added some extra flavour and inspired us to use them in more than just stir-fries! A crispy, light and tasty batter makes this tofu easily enjoyed in a wrap with a tasty sauce or spread, for yourself or your little one as a snack (as you can always pretend it’s a new kind of ‘chicken nugget’!), used as some tasty finger foods in your upcoming picnics (just don’t forget your dips!), or as we have incorporated them previously, as part of a main meal in a sauce. A sauce or dip is the key, especially with reheating leftovers; the batter (although tasty) can go a bit dry, so the use of a sauce or a dip transforms these battered lovelies into a tasty meal or snack. 

Some other good things to note include

  • Any type of DF milk or starch should be fine. We used some unsweetened almond milk and potato starch for their neutral taste, low cost and seemingly effortless and versatile use and availability in our kitchen.
  • Adjust and adapt the dry seasoning (or tofu marinade) to taste or use your preferred ‘tried and true’ recipes.
  • Need a completely GF option? Use some tamari sauce instead of our recommended soya sauce.
  • The tofu marinade we used is actually one from a previous recipe: Marinated Tofu & Veggie Skewers w/ A Peanut Satay
  • If you’re halving the amount of tofu, you’ll save yourself 10mins!
  • There is enough marinade and batters for two firm blocks of tofu. 
  • Allow them to cool on the baking trays for at least 5 mins before serving and allow them to cool completely before storing in the fridge.
  • When reheating, use the oven where possible, as the batter can go a little soggy after it’s been in the fridge for a few days.

Happy cooking everyone! 🙂

 

Ingredients
800g Firm Tofu (= 2 tetrapaks)
Low-fat cooking oil
Tofu Marinade
3 tbsp     Sesame oil
3 tbsp     Walnut oil
2 tbsp     Rice vinegar
3 tbsp     Soya sauce (*reduced salt)
1½ tbsp   Maple syrup
1 tsp        Ground ginger
1/8 tsp    Asafoetida
Dry Batter
100g    Plain GF flour
20g      Corn flour
2-3g     Garlic salt
2g         Onion Powder
2g         Sweet Paprika
1/8 tsp  Salt & ground black pepper
Wet Batter
90g       Potato starch
120ml    Unsweetened DF Milk (8 tbsp)

Need an easy-print recipe? Print here. 🙂


Directions

1. Drain and press the tofu between two heavy and/or weighted plates (or chopping boards) to express any excess water. Leave for 30 mins. Tip: Try sandwiching the tofu between a few sheets of kitchen paper to help absorb some of the excess liquid. 

2. In the meantime, make the tofu marinade. Place 3 tbsp sesame oil, 3 tbsp walnut oil, 2 tbsp rice vinegar, 3 tbsp soya sauce, 1½ tbsp maple syrup, 1 tsp ground ginger and 1/8 tsp asafoetida into a large measuring jug. Whisk until thoroughly combined.

3. When the tofu is ready, drain away any excess water. Place the tofu onto a chopping board and chop into ½ cm rectangular pieces. Tip: We made six cuts (width wise) and four cuts (lengthwise). Layer the tofu into the base of a large casserole dish. Pour over the marinade. Tip: To help evenly distribute the marinade, pour a little into the casserole dish first before layering the tofu. Cover with some kitchen film. Refrigerate for 6-12 hrs. Tip: If possible, turn the tofu over at least once whilst it’s marinating.

4. Prepare your dry batter. Place 100g GF flour, 20g corn starch, 2-3g garlic salt, 2g onion powder and 2g sweet paprika into a small bowl. Season with a little salt and a few grinds of black pepper to taste. Stir and whisk until combined. Prepare the wet batter. Place 90g potato starch and 120ml DF milk into a separate bowl. Whisk until combined.

5. Preheat the oven to 200°C/400°F. Line two baking trays with silicone mats or a sheet of parchment paper. Spray each tray with some low-fat cooking oil. Dip a piece of marinated tofu into the wet batter, thoroughly coating it in the mixture. Tip: It’s just a quick dip; you do not need to soak it. Next, dip and gently press the tofu into the dry batter until all of its sides are covered. Tip: The faster you can complete these steps, the less ‘coagulated’ batter will form on your fingers!  Place the battered tofu onto the baking tray. Repeat until all tofu is battered.

6. Place the trays onto the middle and lower oven shelves. Bake for 15mins. Remove. Turn the tofu over. Place the trays back into the oven (switching the shelf positions of the trays). Bake for a further 15-20 mins or until cooked and the lightly golden. Remove. If possible, allow the tofu to cool on the tray for 5mins before serving.

Enjoy!

Tip: Refrigerate any leftovers in an air-tight and resealable container; reheat and consume within 5 days. 

 

Do you love tofu as much as we do?! What’s your favourite way to cook it? Do you make your own tofu? We’d love to hear all about it! 🙂

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26 thoughts on “Meatless Monday- Battered & Baked Tofu: Revisited [Vegan & Gluten Free]

    1. Thanks Sabrina! We are tofu lovers and this is a recipe that keeps going back to time and time again! Unfortunately we are not on Instagram at the moment, but it’s something we are thinking about setting up soon! 🙂

      Liked by 1 person

  1. Yum! We love breaded tofu like this! I will have to try your recipe and method, they look just perfect! I usually just shake my tofu cubes around with a little flour or starch and seasonings, but I bet this is a lot better! Thanks for sharing!!

    Liked by 1 person

    1. Thanks Larice! We’re so glad to hear; it makes a great way to mix up your weekly tofu dishes, especially when you eat it as often as us! Yes, we’ve tried that before too but prefer the full batter. It also makes a difference marinating them first, but if you are serving them in a sauce, it won’t make too many odds if you have to skip this step! It’s our pleasure and we hope that you enjoy them! x 🙂

      Liked by 1 person

      1. Yes! We made them and loved them! We had them with a tahini ranch dipping sauce, kind of like a tofu nugget. Such a great recipe, thank you so much for sharing this!! I also shared a photo of the tofu I made on Instagram. Are you guys on IG?

        Liked by 1 person

      2. Yum! We haven’t had ‘ranch’ anything in yearss- we definitely need to try that combination out! Is that a new recipe or is it on your blog? We’re so glad that you liked them and thanks again for sharing it. Unfortunately we’re not on IG at the moment. x

        Liked by 1 person

      3. I really need to write down a recipe! I usually just mix a little of this and that until it tastes “ranchy” haha. I usually mix a little almond milk or water with tahini and add lemon juice, apple cider vinegar, salt, and seasonings like onion powder, garlic, parsley, dill…I just throw it in! A little maple syrup. I will have to work on recording a recipe to share soon, since I never measure 😀

        Liked by 1 person

    1. Thanks Rashmi! It’s delicious and a great way to mix things up (especially when you have tofu as often as us)! You’re too kind; we are trying to improve and it helps that we have more daylight now, but as long as the pictures look appetising eh?! 😀

      Liked by 1 person

    1. Thanks Reanna! Yes, with a little dressing and plenty of colour vegetables it would be absolutely delicious! Aw, that’s a perfect idea; a fun chance for messy play and a tasty snack! You’ll have to let us know how you get on. 🙂

      Liked by 1 person

    1. Thanks Silvia! Oh yes; your version marinates the tofu in egg and then it is all fried- so just slightly different eh?! There are just so many ways to prepare tofu (for all diets); tofu is just so delicious! We hope you enjoy our version if you do decide to try it. Lynn & Alex xx

      Liked by 1 person

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