I seriously love crunchy baked tofu, and this polenta crusted tofu might be my favourite yet. It’s seriously so simple to make, but oh so tasty. The biggest challenge is working out how to stop eating the whole thing yourself!
- 500g firm tofu
- 1/3 cup polenta
- 1/4 cup nutritional yeast
- 2tsp paprika
- 1tsp garlic powder
- Pinch salt
- Cut the tofu into cubes or batons
- Mix together the remaining ingredients
- Toss the tofu in the polenta mix until well coated
- Place on a lined baking tray and bake for 25-30 minutes, until golden
That’s seriously all there is to this polenta crusted tofu! If you want to serve them as a snack at a party then I recommend cutting them in to cubes and serving them with tomato sauce to dip. This time I cut them into batons and had them with veggies for a tasty dinner. They work equally excellently in a wrap or sandwich too!
You definitely want to go with a firm or extra firm tofu for these, and I recommend pressing it beforehand as well. You don’t need a fancy contraption, I just slice mine then press it between clean tea towels with a chopping board and cans on top. Easy-peasy!
One of my favourite things about this polenta crusted tofu is the combo of the soft, slightly chewy tofu and the crunchy, crispy outside. Plus, it’s cheesy and salty, my favourite flavour combo! Nutritional yeast is such a good way to up my B12 intake too, so this is basically a health food!
I don’t recommend making this polenta crusted tofu in advance, you want it hot and crunchy straight from the oven. Thankfully it’s super quick to whip up so you can make a fresh batch whenever the urge strikes!