Picture for Tofu in Breadcrumbs Recipe

Tofu in Breadcrumbs Recipe

Our resident vegetarian Clementine has shared her favourite Tofu recipe. Tofu is full of plant based protein and vitamins and this meal makes for a light, healthy dinner.

Breaded Tofu with Olive pesto


200g Firm Tofu

2 Tbsp Light Soya Sauce

100g Plan Flour

1 egg

1 Tbsp Mustard

50g Parmesan

50g breadcrumbs

Bag of rocket

Olive Pesto:

1 garlic clove (small and to taste)

50g Basil (big handful)

2 Tbsp small capers (brine drained and washed)

50g Black olives

Pinch of sugar

Black pepper (do NOT add salt)

4 Tbsp of extra virgin olive oil

50g parmesan (not necessary but tastes better)


  1. Preheat oven to 220 degrees Celsius.
  2. Press firmly on tofu with a paper towel to remove excess moisture. Cut Tofu block into 4 equal parts. Pour soya sauce over tofu and sit to marinate.
  3. Set out breading station with 1 bowl of flour, 1 bowl with whisked egg and mustard (add a splash of water) and one with parmesan and breadcrumbs.
  4. Dip tofu first into flour then into egg mixture and finally into breadcrumbs, ensuring each 4 pieces are fully coated. Place pieces on a baking tray which has been lined with coconut oil or tin foil for 10 minutes or until crispy.
  5. In a food processor add the garlic, capers, olives, sugar, oil and pepper – remember DO NOT add salt the brine from both the olives and capers makes the pesto salty enough. If you are feeling indulgent add parmesan to the processor.
  6. Once the Tofu is crispy and cooled down, shred the 4 blocks into strips – about 3 strips per piece.
  7. Place on a bed of rocket and drizzle with olive pesto. Serve warm or cold!

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