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  • Jeeca Jeeca
  • - October 12, 2021
  • - 7:18 am

Baked Pecan Crusted Tofu Tenders with Maple Miso Glaze

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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.

Strips of extra firm tofu coated with ground pecans with a maple miso glaze

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.
A block of extra firm tofu cut into strips on a wooden cutting board

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.
A white plastic bowl with whole raw american 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.
The processed pecans and bread crumbs mixed together in a white ceramic bowl

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.
The thick flour-based batter for the tofu

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.
A strip of tofu dipped in the batter

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.
A non-stick pan with the maple miso glaze

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.

A plate with pecan crusted strips of tofu coated in the maple miso glaze

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!

Strips of extra firm tofu coated with ground pecans with a maple miso glaze

Baked Pecan Crusted Tofu Tenders with Maple Miso Glaze

5 from 5 votes
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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Bake Time 35 mins
Total Time 50 mins
Course Appetizer, Finger Food, Snacks, Starters
Cuisine American, Fusion
Servings 12 pieces
Calories 152 kcal

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 8 Comments

  1. Jazmin 13 Oct 2021 Reply

    5 stars
    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!!

    1. Jeeca 14 Oct 2021 Reply

      Thanks so much Jazmin! Great idea to sub walnuts ◡̈ happy you liked it!

  2. Lisa 18 Oct 2021 Reply

    5 stars
    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!

    1. Jeeca 22 Oct 2021 Reply

      Thank you lisa, happy you liked it!! 🙂

  3. Lori 5 Nov 2021 Reply

    5 stars
    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!

    1. Jeeca 5 Nov 2021 Reply

      Thanks Lori, happy to hear you liked these!!

  4. Jamie 13 Jan 2022 Reply

    5 stars
    Absolutely delicious! These were a huge hit with the family. I can’t wait to try more of your recipes.

    1. Jeeca 13 Jan 2022 Reply

      Thanks so much Jamie!

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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