Crispy tofu crumbs are the answer to my age-old question – what crunchy delicious thing can I sprinkle on top of this? I love a good salad, I love a good bowl, and I LOVE a good crunch. So I (obviously) always need something crispy, salty and crunchy to pair with anything that I might be making that day. And outside of crispy chickpeas, I am always looking for something crispy that also serves as some sort of protein. So that’s where these tofu crumbs come in.
In a video I made I called these “tofu breadcrumbs” – and that’s because I use them in a breadcrumb capacity. Now don’t get me wrong, these don’t replace bread, they just exist in their own little perfect tofu-crumble world. Trust me, once you try these once, they might be a mainstay in your fridge.
Table of contents
What kind of tofu is best for these tofu breadcrumbs?
Ingredients for these crispy tofu crumbs
- 15 oz. firm or extra firm tofu, drained and lightly patted dry
- 2-3 tbsp olive oil
- 1/4 tsp coriander
- 1/8 tsp cumin
- salt to taste
The best process for making these crispy tofu crumbs
Use a fork to mash up the tofu into crumbs. Don’t press too hard or you’ll end up with a paste, but just flake away from the tofu block. Spread these “crumbs” out on a cutting board so that they are evenly spaced out.
Lightly dab the crumbs with a paper towel until they are mostly dry.
Put a large pan on medium heat. Add 1 tbsp of oil to the pan, and then pan fry the tofu crumbs in rounds, making sure to give them plenty of space, you don’t want them touching.
Don’t move the tofu crumbs around on the pan, just let them sit until golden on one side (about 2 minutes) and flip. Cook until they are browned on both sides, adding more oil as needed and breaking them up with a spatula as needed.
In the last few minutes of cooking, sprinkle with the spices and salt. Toss to coat and remove from the pan.
Place the cooked crumbs on a paper towel to drain off excess oil. Let them dry completely and then serve!
Store these crumbs in an airtight container in the fridge. Sprinkle them on anything throughout the week!
Looking for more tofu recipes?
Welcome to my world! I love tofu, so here are a few of my favorites:
And that’s it for this crispy tofu crumbs recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Crispy Tofu Crumbs
Ingredients
- 15 oz. firm or extra firm tofu drained and lightly patted dry
- 2-3 tbsp olive oil
- 1/4 tsp corriander
- 1/8 tsp cumin
- salt to taste
Instructions
- Use a fork to mash up the tofu into crumbs. Don't press too hard or you'll end up with a paste, but just flake away from the tofu block. Spread these "crumbs" out on a cutting board so that they are evenly spaced out.
- Lightly dab the crumbs with a paper towel until they are mostly dry.
- Put a large pan on medium heat. Add 1 tbsp of oil to the pan, and then pan fry the tofu crumbs in rounds, making sure to give them plenty of space, you don't want them touching.
- Don't move the tofu crumbs around on the pan, just let them sit until golden on one side (about 2 minutes) and flip. Cook until they are browned on both sides, adding more oil as needed and breaking them up with a spatula as needed.
- In the last few minutes of cooking, sprinkle with the spices and salt. Toss to coat and remove from the pan.
- Place the cooked crumbs on a paper towel to drain off excess oil. Let them dry completely and then serve!
- Store these crumbs in an airtight container in the fridge. Sprinkle them on anything throughout the week!
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