Baked Tofu, Chicken Fried Style with Vegan Option | In Johnna's Kitchen

Baked Tofu, Chicken Fried Style

Author Johnna


  • 1 eight-ounce block super firm tofu , well drained and lightly squeezed between paper towels
  • 1/3 cup Johnna's gluten-free flour blend
  • 2/3 cup gluten-free bread crumbs (I used Schar)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 egg whites (please see notes below for vegan option)
  • 2 Tablespoons dairy-free milk of your choice (or dairy if that works for you)
  • Cooking spray of your choice (I used canola)


  1. Preheat oven to 400 degrees.
  2. Slice the block of tofu into eight slices. Then cut each slice on the diagonal so you have 16 triangles.
  3. Line a baking sheet with parchment paper.
  4. In a pie pan, mix together flour, breadcrumbs, pepper and paprika.
  5. In a small bowl, mix together egg whites and milk with a fork. Mix until well combined and just starting to look frothy.
  6. With each triangle, dredge first in the flour/breadcrumb mixture, then dip into the egg/milk mixture and then back into the flour/breadcrumb mixture. Place on the baking sheet. Repeat until finished.
  7. Spray the topside of each triangle lightly with cooking spray. Bake for 10 minutes.
  8. Remove from oven after 10 minutes. Flip over each triangle. Spray the top with cooking spray and return to the oven for another 8 to 10 minutes.
  9. Remove from oven and enjoy!

Recipe Notes

Vegan option to replace eggs: 2 Tablespoons of The Neat Egg powdered egg substitute in 1/2 cup water. Use as egg in recipe without adding any milk.