My Veggie Chef

Panko Crusted Tofu Strips


The kid in you will love this dish! A veganized version of chicken strips, this grown up (but still kid-friendly) dish is sure to please the whole family. Serve with baked sweet potatoes and steamed green beans with a squeeze of fresh lemon (not included).


  • Flour
  • Garlic Powder
  • Italian Seasoning
  • Maple Syrup
  • Mustard
  • Panko Breadcrumbs
  • Paprika
  • Salt
  • Tofu
Cook Time
10 min
Pairs With
White Wine
Good To Have
Salt Pepper Milk Of Choice Oil Of Choice
Wheat Soy
Print / Download
Order This Meal


Cooking Instructions

  1. Defrost 24 hours in refrigerator. Run packaged tofu under cool water until completed defrosted.
  2. Cut each block of tofu width-wise into 8 slabs for a total of 16 slabs.
  3. In a nonstick skillet, heat 1-2 tablespoons oil over med/high heat.
  4. Pour 1 cup soy milk or milk of choice (not included) into a dish.
  5. Pour bread crumbs into another dish.
  6. Dip tofu into soy milk then dip in bread crumbs.
  7. Add tofu to hot oil and cook in batches until browned on both sides, about 5 minutes per side. Drain on paper towels and sprinkle with salt and pepper. Serve with maple-mustard dipping sauce. Great with a baked sweet potato and steamed broccoli!


  • White Wine
Order This Meal