Everything Bagel Tofu Tenders

10 tenders
50 min

Everything Bagel Tofu Tenders - Strips of crispy baked tofu coated with everything bagel seasoning! An easy, healthy and Vegan tofu appetizer recipe that’s gluten free too! Perfect with a Vegan ranch or cream cheese dip.


I made my own Everything Bagel seasoning months ago when all the hype started, and then just never got around to finishing it up. An actual bagel doesn’t really need that much.


So my plan was to make some appetizer recipe - those seem to do quite well here. Chicken tenders would be my go-to, but then I thought of switching it up.


Made everything bagel seasoned Tofu tenders instead - all for those unexpected and borderline unique recipes here!

Everything Bagel Tofu Tenders

Recipe details

  • 10  tenders
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Ingredients


  • 14 oz Extra Firm Tofu, 397g
  • 2 Tbsp Almond Milk
  • ½ Tbsp Tapioca Starch or Corn Starch
  • ¼ cup Almond Flour
  • 2½ Tbsp Everything Bagel Seasoning, see notes for recipe

Instructions


Preheat oven to 400 F and line a baking sheet with parchment paper.
Arrange tofu between 5-6 paper towels and press down with heavy pots/pans or books. Let drain for 15 min.
Cut into half lengthwise (along narrow side), then cut each half into 5 strips about inch thick each.
In a shallow bowl, stir almond milk and tapioca or corn starch.
In another bowl, mix almond flour and everything bagel seasoning.
Dredge each piece of tofu in almond milk then place in breading bowl. Turn over each side until coated well. Place on a parchment-lined baking sheet, about an inch apart.
Bake for 25 minutes, flip each piece, then bake another 10 minutes. Tofu should be golden-brown.

Tips

  • Storage: In the fridge for 3-4 days in an airtight container. Reheat in the oven at 350 F, or toaster oven.

Haylee Jane Monteiro
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Comments

  • Judy Judy on Nov 10, 2020

    what's the consistency of these? crisp, like toast or ??

    • Haylee Jane Monteiro Haylee Jane Monteiro on Nov 10, 2020

      Hi Judy! I'm so glad you're interested in trying this out.


      It was definitely not like toast! Crisp on the outside because of the coating, but cooked-tofu-consistency on the inside. I used the extra firm so that's what I got.

      Think baked tofu nuggets if you've tried those.

  • Nancy Neely Nancy Neely on Nov 10, 2020

    Could you use regular milk and all purpose flour as substitute for almond milk and flour?

    • Haylee Jane Monteiro Haylee Jane Monteiro on Nov 11, 2020

      Hi Nancy! Regular milk would be perfect. As for the flour, you could try a mix of all purpose flour and bread crumbs to get the coarse texture of almond flour. I'd love to know how it turns out!

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