Crispy Lemon Pepper Panko Tofu (Vegan & Oil-Free)

Lemon pepper panko tofu cubes on a white plate with lemon zest.

5 from 1 vote

Crispy Lemon Pepper Panko Tofu (Vegan & Oil-Free)

Crispy lemon pepper panko tofu in a zesty marinade with a cornstarch and panko coating that’s oil-free and vegan. Bake or air fry with a gluten-free option.

Prep Time20

Cook Time30

Marinating Time1

Total Time1 50

Course: Main Course

Cuisine: American

Diet: Vegan

Servings:

Calories: 170kcal

Author: Denise Perrault

Ingredients

16 ounces tofu firm or extra firm
2 medium lemons ½ cup of juice + zest of 1 lemon
2 teaspoons soy sauce use tamari or coconut aminos for gluten-free
2 teaspoons maple syrup substitute with agave syrup
2 tablespoons nutritional yeast
1 teaspoon oregano
1 teaspoon garlic powder
2 teaspoons lemon pepper seasoning (see note 1)
1 tablespoon cornstarch (corn flour)
⅓ cup panko substitute with gluten-free panko
½ teaspoon salt

US Customary - Metric

Instructions

Press the tofu for 15 minutes. Use a tofu press or wrap the tofu block in a paper towel and place it between 2 flat surfaces with something heavy on top.
In a shallow bowl or baking dish, combine the lemon juice and zest, soy sauce, maple syrup, nutritional yeast, oregano, garlic powder, and lemon pepper seasoning.
Cut or tear the tofu into bite-sized pieces (about 1 x 1 inches) and add it to the dish with the marinade.
Toss the tofu cubes until they are completely covered with the marinade. Marinate for 1 hour or overnight.
Preheat the oven to 400° F (200° C). Line a baking sheet with parchment paper. (See note 3 for Air Fryer instructions)
In a small dish, combine the cornstarch, panko, and ½ teaspoon salt. Drain any excess marinade from the tofu dish, then add the panko mixture and toss to coat the tofu on all sides. Spoon on any lemon zest or spices from the bottom of the dish over the top of the cubes.
Add the tofu to the baking sheet, separated, in a single layer. Bake for 15 minutes, then flip the tofu cubes and bake for 10-15 minutes until the tofu is firm and slightly browned.

Notes

I used salt-free lemon pepper seasoning. If your brand contains salt, use low-sodium soy sauce and reduce the salt to ¼ teaspoon for the panko coating.
Tofu can be marinated for up to 24 hours. The longer it’s marinated, the stronger the flavor. Add the cornstarch and panko right before baking.
My preference is to bake the tofu for this recipe to better control it and make flipping easier. You can air fry it at 380 F (195 C) for 12-14 minutes. I recommend adding parchment paper to the bottom of the basket so you don’t lose the panko. You may need to air-fry in batches depending on your air fryer's capacity.
Store tofu in the refrigerator for 2-3 days. Wrap in foil and reheat in the oven, opening it toward the end of reheating to crisp it. Or, reheat for 2-3 minutes in the air fryer.

Nutrition