I used a simple pantry trick to make Crispy Vegan Tofu in the oven and paired it with my homemade vegan ranch, so keep reading for the full recipe.

Jump to Recipe

I love these Baked Tofu Sticks because they hit that crunchy, spicy spot you didn’t know was missing. I use firm or extra firm tofu, pressed, so each stick stays meaty inside while the outside turns golden with panko breadcrumbs.

They’re kind of dangerously addictive and pair perfectly with a homemade vegan ranch sauce, which makes me want to double the batch. If you think tofu is boring, try these and you’ll change your mind.

This is my go-to for game nights or when I’m craving something a little naughty. Crispy Vegan Tofu.

Find more easy vegan recipes at veganheaven.org! #vegan #veganrecipes #vegetarian

Ingredients

Print Recipe (No Advertisments)

Tofu: Provides protein and iron, mild flavor, soaks up marinades real well
Soy sauce or tamari: Adds umami and salt, little calories, boosts savory depth, watch sodium
Cornstarch or arrowroot: Creates crisp coating, mostly starch carbs, makes tofu crunchier when baked
Panko breadcrumbs: Light, airy crumbs for extra crunch, mostly carbs, golden texture when baked
Plant milk: Used in batter, adds moisture, small carbs, dairy free, helps bind crumbs
Vegan mayo for ranch: Creamy fat adds richness, makes the ranch silky and vegan
Fresh dill and chives: Fresh herbs add bright, tangy notes, low calories, lifts flavor
Olive oil: Adds healthy fats and helps browning, a bit of richness and mouthfeel

Ingredient Quantities

1 block (14 oz or 400 g) firm or extra firm tofu, pressed

2 tbsp soy sauce or tamari

1 tbsp olive oil

1 tbsp hot sauce such as sriracha (optional)

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp kosher salt or to taste

1/4 tsp black pepper

1/3 cup cornstarch or arrowroot

1/3 cup unsweetened plant milk (soy or almond)

1 cup panko breadcrumbs

1/2 tsp cayenne pepper (optional for extra heat)

cooking spray or 1 to 2 tbsp neutral oil for brushing

1/2 cup vegan mayonnaise (for ranch)

1/3 cup unsweetened plant milk (for ranch)

1 tsp apple cider vinegar or lemon juice

1/2 tsp garlic powder (for ranch)

1/2 tsp onion powder (for ranch)

1 tbsp chopped fresh dill or 1 tsp dried dill

1 tbsp chopped fresh chives or green onion

salt and black pepper to taste (for ranch)

How to Make this

Print Recipe (No Advertisments)

1. Press the tofu for at least 15 to 30 minutes to remove as much water as you can, then slice into finger sized sticks about 3 by 3 quarter inches or so, pat dry with paper towels.

2. Preheat oven to 425 F (220 C). Line a baking sheet with parchment and if you have one set a wire rack on top for extra crispiness, if not thats fine.

3. Make the marinade: whisk 2 tbsp soy sauce or tamari, 1 tbsp olive oil, 1 tbsp hot sauce if using, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp kosher salt and 1/4 tsp black pepper in a shallow bowl.

4. Toss the tofu sticks in the marinade and let them sit for 10 to 15 minutes so they soak up flavor. Dont skip this or they will be bland.

5. Set up a dredging station: one bowl with 1/3 cup cornstarch (or arrowroot), one with 1/3 cup unsweetened plant milk, and a third shallow bowl with 1 cup panko breadcrumbs mixed with 1/2 tsp cayenne if you want extra heat and a pinch more salt and pepper. Lightly press each marinated stick into the cornstarch, dip into the plant milk, then press into the panko so it sticks well.

6. Place coated sticks on the rack or parchment, leave space between them so air can circulate. Let them sit 5 minutes so coating adheres, this helps crisping.

7. Lightly spray or brush the sticks with cooking spray or 1 to 2 tbsp neutral oil so they brown, then bake at 425 F for 18 to 22 minutes, turning once halfway through, until golden and crisp. If you used no rack you may need an extra 2 to 4 minutes.

8. While they bake make the ranch: whisk 1/2 cup vegan mayonnaise, 1/3 cup unsweetened plant milk, 1 tsp apple cider vinegar or lemon juice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp chopped fresh dill or 1 tsp dried dill, 1 tbsp chopped chives or green onion and salt and black pepper to taste. Chill a few minutes so flavors meld.

9. If you want them extra crunchy you can broil for 1 to 2 minutes at the end but watch closely so they dont burn. Let the sticks rest a couple minutes after baking so coating firms up.

10. Serve hot with the vegan ranch and your favorite dipping salads or fries. Leftovers reheat in a toaster oven or oven to keep them crisp, microwave will make them soggy.

Equipment Needed

1. Tofu press or two heavy plates plus paper towels for pressing
2. Cutting board
3. Sharp chef knife
4. Three shallow bowls (for marinade, cornstarch, plant milk) and a small plate or bowl for the panko
5. Measuring cups and measuring spoons
6. Whisk or fork (for marinade and ranch)
7. Baking sheet lined with parchment paper and an optional wire rack
8. Pastry brush or oil mister / cooking spray
9. Tongs or a spatula for turning the sticks
10. Oven mitts and a timer

FAQ

How long and how hot do I bake these so they get crispy? Bake at 425F (about 220C) for 20 to 25 minutes, flipping once halfway, until golden and crunchy. If your oven runs cool give it a few extra minutes, but keep an eye so they dont burn.

Can I make these gluten free? Yes. Use gluten free panko or crushed gluten free crackers and tamari or a gluten free soy sauce. Cornstarch or arrowroot already work fine for a gluten free crisp.

How do I stop the panko from falling off? Press the cornstarch + plant milk slurry onto each stick so it sticks, then press panko firmly on. Let them rest 5 minutes on the tray before baking, and spray or brush a little oil on top right before they go in. Double-coating (dip again in milk then panko) helps if you want extra crust.

Do I have to press the tofu and how long? Yes press it well, otherwise it wont crisp. Wrap tofu in towels or paper towels and put a heavy pan or cans on top for 15 to 30 minutes, the more water out the firmer and crispier the sticks will be.

Can I air fry or pan fry instead? Totally. Air fryer: 400F for 10 to 14 minutes, shake/flip halfway. Pan fry: shallow oil over medium high heat until golden, turning often. Air fryer usually gives the quickest, crispiest finish without using much oil.

How do I store and reheat leftovers? Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a hot oven or toaster oven at 400F for 8 to 10 minutes to bring back crunch. Microwave will warm them but makes them soggy so avoid if you want crispness.

Baked Tofu Sticks Recipe Substitutions and Variations

Tofu (firm/extra-firm) -> Tempeh: holds up well and has a nutty bite, seitan for meaty chew (not gluten-free), or big cauliflower spears for a veg option. Press tempeh too so the coating sticks.
Soy sauce or tamari -> Coconut aminos for a soy-free, slightly sweeter swap, liquid aminos for similar flavor, or low-sodium soy if you want less salt.
Cornstarch -> Potato starch, tapioca starch or arrowroot for the same crisp, or all-purpose flour if you dont have any starch on hand (flour gives a less crunchy crust).
Panko breadcrumbs -> Crushed cornflakes or plain crushed potato chips for extra crunch, almond meal or gluten-free breadcrumbs for GF, or finely crushed pretzels for a salty twist.

Pro Tips

– Freeze then thaw the tofu before pressing if you want a meatier, chewier bite that soaks up more marinade. It sounds like extra work but it really helps, just press well after thawing so it wont be watery.

– For super reliable crunch do a light dusting of cornstarch first, dip, panko, then repeat once more for a double coat. Don’t overdo it though or the coating can get gloopy; let the sticks rest a few minutes after coating so the crumbs really stick.

– Oil and airflow are everything when baking. Use a wire rack or a preheated sheet so hot air circulates, brush the pieces with oil rather than barely misting, and keep an eye if you broil a minute or two at the end so they brown without burning.

– Make the ranch a little tangier than you think you need and chill it before serving so it firms up and flavors meld. Leftovers reheat in a toaster oven or regular oven to keep the crust crunchy, avoid the microwave unless you dont mind soggy results.