Panko-Crusted Baked Tofu

The other day, I showed you how to prepare tofu for cooking. After going through those steps, you’re well-equipped to make a tofu dish of any kind. After preparing that tofu in particular, I make this panko-crusted baked tofu dish. So delish!

Baked Panko-Crusted Tofu

Serves 3-4


  • 1 block of firm tofu, sliced into 10-12 rectangular blocks
  • 1 egg
  • 1/2+ cup panko breadcrumbs
  • Salt and pepper


  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or lightly spray a non-stick pan with oil.
  2. Whisk the egg in small, shallow bowl, and then add 1/4 cup of panko to a second shallow bowl (keep the rest nearby and add it to the bowl when needed).
  3. Take one slice of tofu and dip both sides in the egg bowl, and then the panko. Place tofu on the baking sheet and do the same with remaining slices.
  4. Bake for 30-40 minutes, flipping the tofu halfway through (or as the underside starts to brown).

Enjoy over rice, on top of a salad or… by itself.

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  3. I tried this without the egg was really good thanks for the idea!

  4. I would prefer to make it without the panko. What do you suggest? No breads, pastas, starches allowed in my diet. And no sugars. Thanks. I do love tofu. Fran

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  6. I used finely crushed corn flakes and Parmesan cheese. The corn flakes give a crispier coating. Panko sometimes is too soft, and more doughy than what I prefer.