Crunchy Tofu Fingers

KIWI MAGAZINE. Photo by Ghazalle Badiozamani.


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Makes 4 servings

1 pound extra firm tofu, drained and patted dry and sliced into 8 rectangles

2 eggs, lightly beaten

¾ cup panko breadcrumbs

½ cup Parmesan cheese, grated

1 teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried oregano

1 teaspoon salt, divided

¼ teaspoon dried sage

2 Tablespoons canola oil

Making this kid-meal staple with soy means your meal has a smaller carbon footprint—but a just-as-big taste.


1. Set three medium-size bowls on a workspace. In the first bowl, add the flour and ½ teaspoon of the sale and mix well. In the second bowl, add the eggs and lightly beat. In the third bowl, add the breadcrumbs, Parmesan cheese, basil, thyme, oregano, remaining ½ teaspoon of salt, and sage.

2. Dredge each piece of tofu in the flour, then the eggs, and finally the breadcrumb mixture. Set aside on a plate.

3. Heat a large skillet over medium-high heat. Add the canola oil, then place each tofu finger flat in the pan. Cook for 3-4 minutes, then flip. Continue cooking and flipping until each side is crispy, then remove from the pan and place on the paper towel to drain. Serve hot.

Active Time: 15

Total Time: 30