Nut-Crusted Savory Breaded Tofu

Tofu covered in breadcrumbs, pecans, pine nuts, and sage? Yes, please! This breaded tofu recipe is a great addition to a wholesome meal.

closeup of breaded tofu on a plate with vegetables and mashed potatoes

When you’re craving that “meat/starch/veggie” type of meal, this baked and breaded tofu has your name all over it!

It’s easy to make and it’s the perfect substitution for meat in a balanced meal. Pair with steamed veggies and mashed potatoes for the ultimate comfort dish.

There are SO many ways to prepare tofu – baked, stir-fried, and even crumbed in a tofu scramble to name a few. When done right, tofu is delicious and has a neutral taste on its own, making it very versatile in all types of recipes.

ingredients for breaded tofu

Ingredients for savory baked tofu

  • Tofu
  • Garlic
  • Sage
  • Shallot
  • Pine nuts
  • Pecans
  • Breadcrumbs
  • Lemon zest
  • Lemon juice
  • Dijon mustard
  • Salt and pepper

hands wrapping a block of tofu to press it

How to press tofu

To avoid soggy tofu, most recipes require some pressing. You can go out and get yourself a tofu press, or makeshift one with kitchen supplied you already have!

  1. Wrap tofu with a kitchen towel or paper towels
  2. Place wrapped tofu on a plate
  3. Place a plate upside-down on top of the tofu
  4. Place a heavy object (I use the base of my blender) on top of the plate
  5. Let sit for at least 20 minutes

ingredients for tofu breading in food processor

How to make breading for tofu

  • Combine the pecans, pine nuts, garlic, shallots, and sage to your food processor
  • Add breadcrumbs, lemon zest, and salt and pulse until combined

breading, mustard mixture, and tofu slices

How to make breaded tofu

  • Once the tofu is pressed and the breading is made, combine the mustard with some lemon juice in a bowl. Now you have your “work stations”.
  • Take each tofu slice and brush them with the mustard mixture
  • Dip in the breading and press to make sure it sticks to all sides
  • Transfer the tofu slices to a lined baking sheet

hands dipping tofu slices in breading

Tip: To prevent your hands from getting messy, use one hand for dipping in the mustard and your other hand for pressing in the breadcrumbs.

breaded tofu on a baking sheet

How to reheat and store leftovers

Leftovers are best heated up in the oven so they stay crispy. I tend to go the lazy route and microwave the leftovers and they still taste delicious!

Leftovers keep in the fridge for about 1 week. I wouldn’t recommend freezing the leftover breaded tofu.

breaded tofu on a plate with asparagus and mashed potatoes

This breaded tofu recipe is a favorite of mine because it is oil-free and is a perfect vegetarian substitute for those of you who are meat/carb/veggie type of dinner people.  I love pairing it with quinoa or mashed potatoes and steamed vegetables, or alternatively, just on top of a bed of greens.

If you tried this savory baked tofu recipe let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

More Tofu Recipes to Check Out:
5 Ingredient Baked Tofu Nuggets
Sweet and Sour Tofu
How to Make Tofu Scramble
Vegan BBQ Tofu Bowl
Mushroom Tofu Meatballs
Peanut Tofu Quinoa Bowls

closeup of breaded tofu on a plate with vegetables and mashed potatoes

Nut-Crusted Savory Breaded Tofu

Fresh herbs, shallots, and lemon zest add a zesty kick to this breaded tofu recipe! Pair with veggies and a carb for the BEST balanced meal.
5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, Vegan, Vegetarian
Keyword: baked tofu, tofu dinner recipe, vegetarian meal
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3 servings
Calories: 217kcal
Author: Amanda



  • 1 block extra firm tofu
  • 1/2 cup raw pecans
  • 1/4 cup raw pine nuts
  • 1 small shallot cut into quarters
  • 2 garlic cloves
  • 1 teaspoon fresh sage chopped (can substitute with any fresh herb)
  • 1/2 cup breadcrumbs (plain or whole wheat)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 Tablespoons dijon mustard
  • 1.5 Tablespoons lemon juice


  • Preheat oven to 375 degrees Fahrenheit.
  • Press the tofu: Wrap tofu in paper towels or kitchen towel and sandwich between two plates. Place a heavy object on top and let sit for 20-30 minutes. Cut into 6-7 slices and set aside.
  • Add pecans, pine nuts, shallot, garlic, and sage to the food processor. Blend until nuts are in small pieces.
  • Add breadcrumbs, lemon zest, salt, and pepper. Pulse until combined.
  • Pour the mixture into a shallow pan.
  • In a small bowl, combine dijon mustard and lemon juice. 
  • Brush one tofu slice in mustard mixture ensuring all sides have a light coat. Transfer to the baking dish with breadcrumbs and press tofu on all sides to make sure breaking sticks.
  • Transfer to baking sheet. Repeat with all the tofu slices.
  • Bake for 20 minutes. Carefully flip and bake for an additional 10 minutes.
  • Remove from oven and let cool. Leftovers keep for 5-7 days.


Serving: 1serving (1/3 recipe) | Calories: 217kcal | Carbohydrates: 17.5g | Protein: 6.9g | Fat: 13.2g | Saturated Fat: 1.4g | Sodium: 687mg | Fiber: 2.3g | Sugar: 2.3g | Calcium: 100mg | Iron: 2mg

Tofu recipe was loosely adapted from Health Magazine.

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