Crunchy on the outside with the delicious bite from the pecans, these Baked Pecan Crusted Tofu Tenders are coated in a delicious & sticky sweet and savoury, umami Maple Miso glaze with a hint of spice.
TOFU
Since these tofu tenders are sintered by chicken tenders, I used extra firm tofu since they have that nice bite.
- What to do: drain the tofu and wrap with a towel. I place the tofu on a flat surface and press the tofu for 10. You can place a heavy flat surface such as a chopping board or a few plates on top of it for water to seep out.
- Afterwards, slice the tofu into 3/4 to 1-inch (2-2.5-cm) thick strips or in another shape of your choice.
PECAN BREADCRUMBS
PULSING THE PECANS
- To make the pecan breadcrumbs, pulse the pecans until fine. Feel free to leave some small chunks and be sure not to over process the pecans.
TOASTING PECANS (OPTIONAL)
- Toasting the pecans: you can opt to toast your pecans on a dry non-stick pan or skillet until lightly brown. I toasted mine after pulsing the pecans.
PECAN BREADCRUMB MIXTURE
- Leave the pecans to cool in a bowl and fold in the bread crumbs and garlic powder.
PREPARING THE BATTER
- Prepare the batter by mixing all the ingredients until a smooth and thick mixture is formed. If you find your batter too thick, you can add more water and mix everything until it’s well combined.
COATING THE TOFU
- Place a piece of tofu into the batter mixture. Coat well using your left hand. Using the same hand, transfer to the pecan breadcrumb mix and coat well using your right hand.
- Repeat these steps for the remaining tofu.
BAKING THE TOFU TENDERS
- On a lined baking tray (I used parchment paper), place each coated tofu.
- Bake the tofu for 30-35 minutes at 350F/190C or until crispy and lightly brown, flipping halfway through.
MAPLE MISO GLAZE
- While the tofu is baking, prepare the glaze by heating a pan and mixing together the maple syrup, miso paste, and sriracha over low heat.
COATING THE TOFU TENDERS IN THE GLAZE
- Remove the tofu from the oven and coat with the glaze. You can simply dip each piece into the sauce or brush these with the sauce.
- The glaze will continue to thicken and coat the tofu well as it cools.
ENJOY YOUR TOFU TENDERS!
Time to enjoy and get those hands sticky!! I really enjoyed these Maple Miso Glazed Tofu Tenders as-is but they go well with salads and in wraps as well. You’ll find the full recipe for these below.
You can also check out my other vegan tofu recipes here or down below:
Check out my tips on how to store tofu!
- Baked Peanut and Lime Tofu
- Fried ‘Chicken’ and Gravy
- Tofu Katsu
- Nori-Wrapped Tofu in Spicy Sauce
- Maple Hoisin Tofu
- Orange Tofu
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
Baked Pecan Crusted Tofu Tenders with Maple Miso Glaze
Crunchy on the outside with the delicious bite from the pecans, these Baked Pecan Crusted Tofu Tenders are coated in a delicious & sticky sweet and savoury, umami Maple Miso glaze with a hint of spice.
Ingredients
Tofu
- 450 g extra firm tofu
Pecan Breadcrumbs
- 1 cup fresh pecans pieces or halves
(120 g )
- 1/2 cup japanese bread crumbs or panko bread crumbs, plus more if needed
- 1 tsp
garlic powder
Batter
- 1/2 cup all purpose flour (75 g), or other GF flour of choice
- 1 1/2 tbsp corn starch (12g)
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room temp. water + additional 1 tbsp, if needed to adjust consistency
Maple Miso Glaze
- 1/2 cup maple syrup
- 2 tbsp miso paste I used white miso (see notes)
- 1/2 to 1 tbsp sriracha or other hot sauce adjust to desired spice
Instructions
Tofu
- Preheat your oven to 350F.
- Drain the tofu and wrap with a towel. Place the tofu on a flat surface and press the tofu for 10. You can place a heavy flat surface such as a chopping board or a few plates on top of it for water to seep out. Afterwards, slice the tofu into 3/4 to 1-inch (2-2.5-cm) thick strips or in another shape of your choice.
Pecan Breadcrumbs
- To make the pecan breadcrumbs, pulse the pecans until fine. Feel free to leave some small chunks and be sure not to over process the pecans.
- Toasting the pecans: you can opt to toast your pecans on a dry non-stick pan or skillet until lightly brown. I toasted mine after pulsing the pecans.
- Leave the pecans to cool in a bowl and fold in the bread crumbs and garlic powder.
Preparing the Batter and Coating the Tofu
- Prepare the batter by mixing all the ingredients until a smooth and thick mixture is formed. If you find your batter too thick, you can add more water and mix everything until it’s well combined.
- Place a piece of tofu into the batter mixture. Coat well using your left hand. Using the same hand, transfer to the pecan breadcrumb mix and coat well using your right hand. Repeat these steps for the remaining tofu.
Baking the Tofu and Preparing the Glaze
- On a lined baking tray (I used parchment paper), place each coated tofu.
- Bake the tofu for 30-35 minutes at 350F/190C or until crispy and lightly brown, flipping halfway through.
- While the tofu is baking, prepare the glaze by heating a pan and mixing together the maple syrup, miso paste, and sriracha over low heat.
- Remove the tofu from the oven and coat with the glaze. You can simply dip each piece into the sauce or brush these with the sauce.
- The glaze will continue to thicken and coat the tofu well as it cools.
- Enjoy!
Notes
MISO PASTE
- White miso paste is a lighter in flavour with a hint of sweetness compared to red miso paste, that’s stronger in flavour and can be saltier.
- If using red miso paste, you can start with 1.5 tbsp add just add more, as well as more more maple syrup and adjust to your taste.
NUTRITIONAL INFO
Calories: 152kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 378mg | Potassium: 138mg | Fiber: 1g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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This Post Has 6 Comments
I cook your recipes constantly and this one is incredible! I’ve never loved baked tofu as much as other ways of cooking it because I feel like it never gets quite crunchy enough. The combo of panko and nuts together (I used walnurts because I didnt have pecans on hand) made the tofu so perfectly crunchy and delicious. The sauce was so unique and delicious as well. Thank you!!
Thanks so much Jazmin! Great idea to sub walnuts ◡̈ happy you liked it!
Wow I literally just made these and they are so incredibly delicious! The maple miso sauce is perfection! It’s one of the best tofu recipes I’ve ever made!
Thank you lisa, happy you liked it!! 🙂
Holy cow these are amazing!! We served with pancakes, and they would also be sooo good on a vegan biscuit. Thanks so much for sharing this great recipe!
Thanks Lori, happy to hear you liked these!!