Tofu Chicken


At eleven o’clock, Ryan called me and said we would be having company for lunch.  I needed something good and quick.  As usual, I began searching through my list of recipes I’ve been collecting over the years.  Pizza would take too long.  Curry would be too hot.  Spaghetti was too plain.  That’s when these tasty little tofu chicken patties grabbed my eye.  They would be perfect.


I pulled a couple of boxes of tofu out of the fridge and quickly sliced them into slabs.  Using paper towels, I soaked the water out of the slices.  While they were drying, I tossed the breading ingredients into the blender.  A few quick dips and they were ready to bake.

Once I tossed them into the oven, I scurried around my kitchen, busily slicing up lettuce, tomatoes, bread and other goodies like onions and pickles for the sandwiches.  My mouth was already beginning to water as I sniffed the savory chicken tofu baking in the oven. 


Just as I was pulling these savory treats out of the oven the doorbell rang and in walked my guests.  Just at the right time.  Our lunch was filled with compliments of, “How did you make this delicious tofu?” and, “These are perfect for a chicken sandwich.” 


Not to mention that they’re just a fraction of the price of brand-name vegan chicken burgers. That never hurts.

Question of the day: What unusual toppings do you like on your sandwiches?

Tofu Chicken
Yields 8
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 1 package of extra-firm tofu (I used 19 ounces)
  2. 3 Tbsp. bread crumbs (see notes)
  3. 3 Tbsp. cracker crumbs
  4. 1 Tbsp. nutritional yeast flakes (optional)
  5. 2 Tbsp. soy sauce
  6. 1/2 tsp. garlic powder
  7. 1/2 tsp. onion powder
  8. 1 tsp. McKay's chicken-style seasoning (optional)
  9. salt to taste
  1. Slice the tofu into 1/2-inch slabs.
  2. Place on a plate with paper towels on top of and underneath tofu and press the water out of the tofu as best as you can.
  3. Blend the bread crumbs, crackers, and nutritional yeast flakes together until fine.
  4. Preheat oven to 375 degrees.
  5. Prepare a shallow bowl with the soy sauce, garlic powder, onion powder, chicken seasoning, and salt mixed together.
  6. Dip each tofu slab into the mixture. Let marinate for 15 minutes if you have time.
  7. After dipping tofu in wet mixture, coat each piece of tofu in the bread crumb mixture. Coat well on all sides.
  8. Carefully place each piece of tofu on a non-stick baking sheet in a single layer or line cookie tray with parchment paper.
  9. Bake tofu in oven for 15 minutes on one side, flip, and bake 15 more minutes on the other side. Serve immediately while hot and crisp.
  1. I used dried whole wheat bread and saltine crackers and blended them to crumb consistency in my VitaMix.
  2. When you pull the tofu out of the oven to flip them, if you discover them to be losing some of their breading, add more breading before putting them back in the oven.
Veggie On A Penny
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  1. You never cease to make me hungry, Kristy!

  2. The great photos brought me in (from Pinterest) I can’t wait to try these. You should try pressing with a TofuXpress it pays for itself (in paper towels) if you press tofu a lot.

  3. Kristi, I love this blog:-) your recipes are on my to do list. I’ve already done the baked chicken style tofu and everyone loves it. Keep those recipes coming girl!

    • Thanks Laura. I should make that tofu chicken more too because it always seems to be a hit. By the way, I’ve been missing having you around!

  4. I am loving all your healthy recipes!! I want to make that herbed breakfast pizza the next time I make brunch. All these tofu recipes are wonderful, these especially since chicken nuggets were (weirdly) one of the foods I missed most when I went vegetarian.

    • I missed chicken nuggets too when I became vegetarian… I agree. I wonder if you could break the tofu up into chunks and then bread it like this? I bet that would work. Hmm, you’re giving me an idea!

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