5 from 1 vote
Crumbed Tofu
30 mins
Oven baked spiced tofu with a crispy crunchy crumb.
Course: Main Course
Serves: 2
Created by:: Laurena @LifeDietHealth
  • 1 packet firm tofu drained & drained again
  • 3 tablespoons ground linseeds (use beaten egg if that's your thing)
  • 10-12 tablespoons cold water (omit if using egg)
  • 4 tablespoons chickpea (gram) flour or sub plain flour
  • 1 tablespoon cajun spice
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • Salt to taste (we used Pink Himalayan)
  • Black Pepper to taste
  • 2 slices white bread toasted & cooled (gluten free if required)
  • See separate post for barbecue relish ingredients (see main post)
  1. Ensure the tofu is drained and pressed really well, then cut into pieces approximately 3cm x 2cm. Set aside.
  2. Mix the linseeds with the water, stir and leave for five minutes until thickened. Put in a shallow dish.
  3. Add the spices & seasoning to the flour (Cajun, cumin, turmeric, salt & pepper). Put in a shallow dish.
  4. Make the breadcrumbs by whizzing the toasted bread in a food processor until you have chunky crumbs. Place in a shallow dish.
  5. Make a line of ingredients, starting with the tofu, then the flour, followed by the linseed mix, ending with the breadcrumbs.
  6. One at a time, roll a chunk of tofu in the flour, then shake off the excess. Repeat until all tofu is covered.
  7. Place each tofu piece in the linseed mixture and turn until coated. Allow excess mixture to drip off.
  8. Roll each cube in the breadcrumbs until evenly coated.
  9. Spread the finished tofu cubes out on a lightly greased baking tray. Bake at Gas Mark 4 (350 f / 180c) for 15-20 minutes until golden and crispy.
  10. Enjoy!
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