Oven Roasted 'Fried' Tofu Tenders
with cauliflower and potato mash / baked tomatoes
- Salt - 1/2 tsp
- Garlic powder - 1/2 tsp (not garlic salt)
- Paprika, smoked - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 1/4 tsp
- Tofu, extra-firm - 16 oz, sliced into 3/4" / 2 cm rectangles (vacuum-packed preferable)
- Honey - 2 Tbsp
- Mayonnaise - 2 Tbsp
- Mustard, Dijon - 2 Tbsp
- Vinegar, white wine - 1 tsp
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
- Milk - 1/2 cup
- Lemon juice - 2 tsp
- Panko breadcrumbs - 3/4 cup
- Flour, all-purpose - 1/4 cup
- Tofu spice mix (ingredients listed separately) - 2 1/4 tsp
- Foil - for lining pan
- Butter - 3 Tbsp
- Cheese, parmesan - 2 oz, grated
- Tomatoes, medium - 2, halved
- Italian seasoning - 1 tsp
- Cauliflower florets, fresh or frozen - 20 oz, chopped into florets
- Potatoes, russet - 2 lbs, peeled and cubed
- Sour cream - 1/4 cup (sub plain or Greek yogurt)
Tofu - If tofu is packaged in water, press out liquid first. Then slice into 3/4” / 2 cm rectangles (make these a good size to hold for dipping). (Can be done up 1 day ahead)
Make tofu spice mix - Combine salt, garlic powder, paprika, oregano, and black pepper. (Can be done up to 5 days ahead)
Make honey mustard sauce - Whisk together honey, mayonnaise, mustard, and vinegar. (Can be done up to 5 days ahead)
Cauliflower (This makes enough for 2 nights.) / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tomatoes / Potatoes - Prep as directed. To slice tomatoes, set them stem-side up on a cutting board. With your knife parallel to the counter, slice tomatoes in half. As you cube the potatoes, transfer them to a large stockpot filled with water.
Prep breading stations - Whisk together sour cream (portion for tofu), milk, and lemon juice in a shallow baking dish. Combine panko, flour, and spice mix in a second shallow dish.
Heat oven to 400F / 204C.
While oven heats, prepare potatoes and cauliflower. (Note: This makes enough vegetables for 2 nights.) Place stockpot with water and potatoes over high heat (wait to add cauliflower). Season the water with some salt.
Bring potatoes to a boil and then reduce heat to a low simmer. Simmer potatoes until tender, 12 to 15 minutes. Add fresh cauliflower florets after potatoes have been boiling for 7 minutes; add frozen cauliflower florets after 10 minutes. When vegetables are tender, drain and rinse. Place colander with vegetables back in stockpot (off heat) and cover with a dishtowel to steam. (This will give give you tender but not watery potatoes.)
Meanwhile, line a sheet pan with foil. Place butter on top of foil and transfer to heated oven. Leave sheet pan in the oven until the butter is melted, ~3 minutes.
Carefully remove pan from oven and swirl butter around.
Working in batches, coat tofu first in sour cream / milk mixture and then press into flour / panko mixture until it coats all sides. Place tofu in a single layer on heated pan. Bake until tofu is golden brown on the bottom, 10 to 12 minutes. Flip and continue baking ~5 minutes more.
Once tofu is baking, place tomatoes in a small baking dish, cut-side up. Top with some salt, Italian seasoning, and cheese. Transfer to oven and bake for 10 minutes.
Return to potatoes and cauliflower. Set half the vegetables aside for Wednesday night. To remaining vegetables, add sour cream (portion for mash). Mash with a fork (or use an immersion blender to get it really smooth and creamy.) Add some stock, some water, or more sour cream if the mixture is too thick to mash. Season with some salt.
Serve tofu with honey-mustard sauce. Enjoy potato / cauliflower mash and roasted tomatoes on the side.
I think we would have preferred this without the butter (or a lot less) or maybe a little spray of oil on the pan instead. The breading soaked up so much butter it never crisped. The potato-cauli mash was tasty with greek yogurt. We skipped the tomatoes.1 Helpful
It was quite a bit of work, but so worth it, picky 7 yo loved it (though I roasted a sweet potato for her because she refuses tomatoes). Just finished leftovers as cooked double tofu and sauces. Honey mustard with just yogurt was delicious.0 Helpful
I liked this for a chicken tender recipe, but wouldn't go out of my way to make it otherwise. Might try in the air fryer next time since it didn't crisp as much as it could have. Cauliflower/potato mash was fine, but I should have taken the time to puree with immersion blender. Didn't make the tomatoes since I was short on time!0 Helpful
I couldn't get the timing to come together on this for whatever reason. I also feel like there's never enough panko, and putting all the chicken into the bag and shaking it only gets me a haphazard coating on the chicken. I had to do each piece individually (and double the breading) to get it all to work. It also ended up needing 2 sheet pans. I didn't do the butter on the 2nd one and let me tell you, it's so much better with the butter. Also forgot to add the cauliflower so ended up with too-soft potatoes. Would be nice if the size of the dice would be in the instructions as I probably diced it small, so my potatoes cooked faster. Tomatoes were still pretty solid after 10 minutes and we were already eating, so I pulled them out.0 Helpful
Great chicken recipe. I didn't have time for the butter bit, but the tenders were perfectly crispy without anyway. I enjoyed the tomatoes, as well!0 Helpful
The good: The marinade and seasoning on the tenders were fantastic and very flavorful. Crisped up well. The potato cauliflower mix was great, I did throw in a bit if garlic though The bad: Everything with the tomato was a mess. Threw them out. Overall the chicken and potatoes are fantastic but skip the tomatoes0 Helpful
Tasty - but took a long time and tofu never got crispy. Maybe the airfryer would have been better? Mash was good, tomatoes were great, tofu was just meh.0 Helpful