Breaded tofu dinner

Breaded tofu dinner

breaded tofu dinner portion

Today’s recipe is a little nostalgic for me as it remind me of home. This breaded tofu dinner is a plant-based version of a classic Polish meal that reminds me of going to my gran’s house for a Sunday lunch in spring or summer. Instead of tofu, my gran would make a chicken escalope (my old favourite) or veal escalope seasoned and breaded in a thick layer of breadcrumbs and fried to perfection. It would usually get served along mizeria – a super simple fresh cucumber salad fragrant with dill and some tender new potatoes.

I got reminded about this Sunday special last time I was visiting my family and thought I should probably do a tofu version for the blog. If you dislike tofu, my mum makes just as delicious version of this dish with fried oyster mushrooms too so that’s something you can use instead.

breaded tofu dinner ingredients

breaded tofu dinner breading

Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides.

breaded tofu dinner prep

Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.

breaded tofu dinner frying

Fry in a generous amount of oil until golden on all sides.

breaded tofu dinner plate

breaded tofu dinner cross section

20 min
30 min
20 min
30 min


  • 1 English cucumber
  • approx. 4 tbsp vegan crème fraiche (I used Oalty)
  • a handful of fresh dill, well chopped
  • salt and pepper


  • 500 g / 1 lb new potatoes
  • vegan butter (optional)


  • 600 g / 21 oz firm tofu, pressed
  • 20 ml / 1½ tbsp soy sauce (or tamari if GF)
  • 45 ml / 3 tbsp veggie stock (or water)
  • 2 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • ¾ tsp garlic powder
  • 15 ml / 1 tbsp balsamic vinegar
  • ¾ tsp salt, divided
  • 90 g / 1½ cup breadcrumbs
  • 3 tbsp ground flax
  • 90 g / scant ½ cup flour, regular or gluten-free
  • oil, for frying
  1. Combine soy sauce, stock, nutritional yeast, smoked paprika, garlic powder, balsamic and ¼ tsp salt in a large, shallow dish. Arrange sliced tofu in the marinade and allow it to marinate for as long as you can, spooning marinade on top from time to time.
  2. Slice unpeeled cucumber thinly and place in a bowl with a few pinches of salt. Massage the salt into the cucumber and let it sit while you move to the next step.
  3. Before you are ready to bread the tofu, bring clean potatoes to a boil and simmer until knife tender. They will take around 20 minutes, depending on size.
  4. Prepare 1 plate and 2 shallow bowls. Mix flour and ¼ tsp of salt on the plate. Combine ground flax and ½ cup (120 ml) of water in one of the bowls (place in the fridge until thickened) and breadcrumbs and ¼ tsp of salt in another.
  5. Before you are ready to bread the tofu, bring clean potatoes to a boil and simmer until knife tender. They will take around 20 minutes, depending on size.
  6. Lift tofu slices out of the marinade and coat it in flour, thickened flax and finally breadcrumbs. Set aside on a clean large plate. Line another large plate with a piece of paper towel.
  7. Heat up 1 cm / 0.4″ of oil in a small pan and once hot fry breaded tofu pieces until crispy and golden on both sides. Place each fried piece of tofu on the paper towel lined plate to get rid of excess grease.
  8. Pour excess water out of the cucumber salad, stir vegan cream fraiche through it, season with pepper, fresh dill and more salt if needed.
  9. Serve warm tofu alongside cucumber salad and freshly boiled potatoes topped with a bit of vegan butter and more fresh dill if liked.

*TOFU: if using the type of tofu that does not require pressing (like UK brand Tofoo which is much denser due to the fact that it comes pressed), use one XXL packet (450 g / 16 oz). If you are not a fan of tofu, use a flattened bunch of oyster mushrooms – they are just as delicious in this dish.

5 g
39 g
7 g
24 g
61 g
*per 1 out of 4 portions
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published.

6 reviews, 10 comments
We are WFPB no oil so was wondering if you have ever baked these instead of frying in oil?
    Hi Janet
    I have not tried baking this tofu but I did try baking something similar (this recipe) and that one and they work fine. I did use a brush of oil on them but I am sure they will be fine without and since you are WFPB you'll be used to the mouthfeel of no oil. Hope you'll enjoy this dish. Ania
      Hi Ania I did bake these in the oven and they turned out really well. They were actually crispier than my usual baked tofu recipe! So will definitely be making them again. Thanks!
        Great to hear that Janet! Ania
Alona Lahav:
I have made many variations of tofu coated with breadcrumbs, this is definitely the most successful, thank you very much for this recipe and many other successful ones, I really like your blog
    Aw thank you, I am delighted to hear that this dish has been a success, especially that it's such a nostalgic recipe for me personally. Thanks so much for taking the time to review. x Ania
This recipe converted my tofu hating partner! we aren't vegan so I used an egg rather than flax, had no nutritional yeast and it was absolutely delicious! He's even stated he would happily have it again! thank you Cat!
    Thank you Carrie, I am delighted to hear that it managed to change your partner's mind about tofu - that's high praise indeed! Thank you for taking the time to review, I really appreciate it. x Ania
This tofu is the bomb! I love it!
    Aw thanks, glad you enjoyed it and thanks for taking the time to review. x Ania
Absolutely delicious. Really simple to follow and great that it uses ingredients which are easy to get hold of. Definitely worth ⭐️⭐️⭐️⭐️⭐️.
    Aw thank you so much, so chuffed to hear that! And I really appreciate you taking the time to write this lovely review. x Ania
Another brilliant recipe, the cucumber goes beautifully with the tofu and the marinade is so good - glad I made extra so I can have this again tomorrow . Thank you for your generosity Ania, your recipes are always an absolute joy.
    Aw thank you for your kind words, Lizzie! I am so happy to hear that you enjoyed this Polish classic - especially that it's such a nostalgic dish for me. x Ania
I just did a breaded chickpea's awesome, love to play with all , I am WFPB almost 14y..SoS ..almost 5y
atm doing a roasting of pot/beets to use with caramelized onion....citrus vinaigrette potato salad...
fl to 🔥 🥵 really do much else.....
have a good sat....rain is promising fingers 🤞 soon!!!
    Breaded chickpea tofu lovely, thanks for sharing! Have a great Saturday too. x Ania
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.