Vegetarian Recipes

Everything Bagel Tofu

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Everything Bagel Tofu! Crispy Baked Tofu Seasoned with Everything but the bagel seasoning. Serve this Baked Everything Tofu with vegan ranch or hot sauce. Vegan Nut-free Oil-free Recipe, Can be Gluten-free..

I have been eating more tofu lately (more on that below) and experimenting with it more too! And baked tofu is how I prefer the texture and flavor.

Whether you add a simple herbed breadcrumb breading for Crispy breaded tofu, a spicy ginger garlic marinade to bake and add to Indian curries, add a simple soy lime marinade for a stir fry, bake with peanut butter!, rub with cajun seasoning or other spices and then bake, the possibilities are endless! These easy tofu sticks are breaded with a mix of breadcrumbs and everything bagel seasoning. You can buy some premixed seasoning or make your own! Then batter and bread the tofu and bake. Crunchy, Delicious and so fun! Perfect to snack on, for the game day, for parties or as a side.

With the changing hormones and age, my digestion seems to prefer beans only a certain way- super fresh (made from dried beans, soaked and then cooked and then consumed within hours of cooking, No canned and no leftovers!) and generally in the earlier part of the day. My preferred protein hence has changed to tofu for dinners, while lunches are lentils, beans, tofu, shrooms etc. We have eaten legumes all our life, so it has been a change to adjust to other protein options. When we transitioned to a vegan diet more than a decade ago, our consumption of tofu was one 14 oz pack in a month! I didn’t much like Tofu until I started cooking with it. The food was all various types of beans and lentils and veggies and grains. You may have noticed this in the recipes on the blog a well. The slight shift with more tofu, mushroom and other ingredients compared to chickpeas and beans which would make a much frequent appearance a few years ago There are a thousand recipes on the blog now and you can find many to suit your preference based on which ingredients you prefer. Look through the recipe index!

Ingredients for Baked Everything Bagel Tofu

For the batter, you need flour(all purpose or rice flour), starch, soy sauce/tamari, garlic powder, pepper salt and water.
For the breading you need breadcrumbs and everything bagel seasoning. Use gluten-free breadcrumbs or almond flour + coarse oat flour for gluten-free.

How to make Baked Everything Bagel Tofu

Press the tofu, then slice. Mix the batter ingredients really well and set aside

Mix the breadcrumbs and bagel seasoning in a shallow bowl.

Dip each tofu in the batter then coat with the seasoning mixture and place in a pan.

Bake at 400 deg F for 35 mins or longer.

Serve with vegan ranch or vegan blue cheese dressing or hot sauce!

Can I make this Baked Everything tofu Gluten-free?

Yes, Use gluten-free breadcrumbs or a mix of half almond flour + half coarse oat flour(blend oats until a coarse meal) and use rice flour for thickening in the batter.

Can I make these Soy-free?

Use coconut aminos to substitute soy sauce in the batter. For the Tofu, Use my chickpea tofu instead of tofu. My chickpea tofu recipe is firm, some other burmese tofu recipes make a softer tofu that will soften a lot more on baking.

Everything Bagel Tofu

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Appetizer

Cuisine: American

Keyword: baked everything tofu

Servings: 10

Calories: 59kcal

Author: Vegan Richa

Ingredients

14 oz (396.89 g) firm or super firm tofu

Batter:

2 tbsp flour (all purpose), Use rice flour or more starch for gluten-free
2 tbsp starch (tapioca or corn starch)
2 tsp soy sauce , tamari for gluten-free
1/4 tsp garlic powder
1/4 tsp black pepper
1/3 tsp salt
1/3 cup (78.86 ml) water

Breading:

1/4 cup (27 g) breadcrumbs , see notes for gluten-free
3 tbsp everything bagel seasoning (Quick Everything Bagel Seasoning: Mix 1.5 tbsp sesame seeds(white or a mix of white and black), 1 tbsp poppy seeds, 2 tsp onion flakes, 1 tsp dried minced garlic, 1/2 tsp flaked salt)

Instructions

Press the Tofu in a tofu press or place between paper towels and top with a few books or similar heavy weight for 15 mins. Then slice into 1/2 inch fingers. Line a baking dish or sheet with parchment or grease with a bit of oil. Preheat the oven to 400 deg F (205 C).
Mix the batter ingredients in a shallow bowl. Mix the breadcrumbs and bagel seasoning in another shallow bowl.
Dip each tofu in the batter with one hand and transfer to the breading bowl. Use the other hand to coat with the seasoning mixture and place in the baking dish and inch away from each other.
Bake at 400 deg F for 35 mins or until golden.
Serve the crisp tofu with vegan ranch or vegan blue cheese dressing or hot sauce.

Notes

Gluten-free: Use gluten-free breadcrumbs or half almond flour + half coarse oat flour for gluten-free.

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Everything Bagel Tofu

Amount Per Serving

Calories 59 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 181mg8%

Potassium 30mg1%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin C 1mg1%

Calcium 58mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Recipes

Cherry Blondies

Whenever I’m craving something sweet, but I’m sick of the same old same old, I whip up a batch of these fudgy, chewy, fragrant Cherry Blondies! The creamy white chocolate, tart cherries, and crunchy almonds make this recipe stand out. This is not your typical blondie! I don’t use almond extract too often, but pairing its flavor with cherries and white chocolate is just a no-brainer to me. (But a little goes a long way, so use it sparingly!)

Easy Recipe for Cherry Blondies

Blondies are like brownies, just without the cocoa. Instead, they’re made with brown sugar and vanilla, and have the BEST buttery flavor and chewy texture.

For these cherry blondies, I mix in canned cherry pie filling (it adds a sweet-tart cherry flavor without a lot of fuss or cost), slivered almonds, and white chocolate chips. I also brown the butter first to bring out a nutty, almost toffee-like richness that’s totally worth the extra few minutes. A mix of brown and white sugar strikes the perfect balance of moisture and structure, while a splash of almond extract adds a frangipane-style flavor. Bake them once, and you’ll see why I keep coming back to this combo. 😋

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Cherry Blondies

These easy Cherry Blondies are loaded with white chocolate, almonds, and cherry pie filling for a sweet treat that’s simple to make and hard to resist.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Total Cost $5.82 recipe / $0.64 serving

Prep Time 10

Cook Time 1

Chill Time 20

Total Time 1 30

Servings slices

Calories 429kcal

Author Jess Rice

Equipment

8×8” Baking Dish
Parchment Paper
3 Mixing Bowls
Sauce Pan
Hand Mixer

Ingredients

1¾ cups all-purpose flour $0.28
½ tsp baking powder $0.02
¼ tsp salt $0.01
1 large egg $0.29
1 tsp vanilla extract $0.47
½ tsp almond extract $0.15
½ cup cherry pie filling $0.73*
1½ sticks salted butter cut into cubes, $1.48
½ cup granulated sugar $0.19
1 cup brown sugar $0.91
¼ cup white chocolate chips $0.42
¼ cup slivered almonds $0.87

Instructions

Grease and line an 8×8” baking dish with parchment paper and preheat oven to 350℉.
Mix together the flour, baking powder, and salt in a mixing bowl. Set aside.
In a separate mixing bowl, combine the egg, vanilla, almond extract, and cherry pie filling. Mix together and set aside.
Cube the butter and melt over medium heat until frothy, whisking once in a while to make sure the milk solids don’t stick to the bottom of the pan and burn.
Once butter is browned, it will have a nutty aroma and darken in color. (Babysit it! Don’t let it burn!) Remove from heat.
Combine browned butter with granulated and brown sugar.
Mix with a hand mixer on low until combined. Then, add the wet cherry mixture and continue to mix until combined.
Finally, gently mix in the dry flour mixture little by little until a batter forms.
Fold in white chocolate and almond slivers.
Transfer batter to greased and line baking dish and add some extra white chocolate and almonds on top, if you have them.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 20 minutes before cutting. The interior may still be a little gooey. These are chewier than your typical brownie! Enjoy.

See how we calculate recipe costs here.

Notes

*The ingredients in a can of cherry pie filling are pretty simple, but I have found the Duncan Hines Comstock brand “Simply Cherry” in a can to have fewer ingredients and no added coloring, so if you see it next to the regular cherry pie filling, you may want to spring for that can instead. You could try making these with fresh cherries, which I skipped because I couldn’t find any at my local grocery store, just make sure you pit them first!

Nutrition

how to make Cherry Blondies step-by-step photos

The ingredients to make cherry blondies.

Gather all of your ingredients and preheat your oven to 350℉. Grease and line an 8×8” baking dish with parchment paper. Set this aside for now.

Flour, baking powder, and salt in a mixing bowl.

Mix the dry ingredients: Add 1¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to a mixing bowl and combine. Set this aside.

Cherry pie filling, egg, and vanilla extract in a bowl.

Mix the wet ingredients: In a different mixing bowl, combine 1 large egg, 1 tsp vanilla, ½ tsp almond extract, and ½ cup of cherry pie filling. Set this aside for now as well.

Brown the butter: Add 1½ sticks of cubed salted butter to a saucepan or skillet over medium heat. Melt the butter until frothy, being sure to whisk it once in a while to avoid the milk solids from burning and sticking to the bottom of the pan. Babysit it, and don’t let it burn! It typically takes about 5-8 minutes for butter to brown.

When the butter is browned, it’ll smell nutty and be darker in color. There will also be flecks of brown throughout (those are toasted milk solids, and they’re full of flavor). Remove it from the heat once done.

Brown and white sugar added to a bowl of browned butter.

Make the batter: Pour the browned butter into a mixing bowl and add ½ cup granulated sugar and 1 cup brown sugar.

The wet ingredients for cherry blondies added to the creamed butter and sugar.

Use a hand mixer on low to combine the browned butter and sugars. Once mixed, add the wet cherry pie filling mixture and keep mixing until thoroughly combined.

Dry ingredients added to the wet ingredients to make cherry blondies.

Now, gently fold in the dry flour mixture a little at a time until a thick batter forms.

Slivered almonds added to the batter for cherry blondies.

Finally, fold in ¼ cup white chocolate chips and ¼ cup slivered almonds.

The batter for cherry blondies in a lined baking dish.

Pour the batter into the prepared baking dish. If you have any extra, top the batter with a few white chocolate chips and slivered almonds to make it look extra pretty.

Finished homemade cherry blondies in a baking dish.

Bake: Place the baking dish into the preheated oven and bake for 50-55 minutes. They’re done once a toothpick inserted into the center comes out clean.

Let your homemade cherry blondies cool for 20 minutes before cutting for the best results. They may still be a little gooey! They’re definitely chewier than your average brownie but just as delicious. Enjoy!

Overhead view of a baking dish of cherry blondies with one missing.

Tips for Browning Butter

I brown the butter in this cherry dessert recipe because it gives the blondies the most amazing, deep, nutty flavor that plain melted butter can’t match. You could skip this step and just melt it, but it definitely wouldn’t taste the same.

It’s honestly so easy to brown butter, and only takes about 5-8 minutes from start to finish! Here’s how to do it right (we also have a step-by-step breakdown with photos on how to brown butter you can check out, too!):

Use a light-colored pan if you have one. It makes it easier to see the color change.
Watch it closely. Browning happens fast, and it can burn before you know it. Stay nearby and use medium heat.
It’ll start to froth. That’s normal. Just keep gently stirring so nothing sticks to the bottom.
Look for brown flecks. Those are the milk solids toasting, which is exactly what you want.
Pull it off the heat right away. As soon as it smells nutty and the color deepens, about 5 minutes, take it off the heat! It’s ready to use.

You can even make a big batch of browned butter and keep it in the fridge for 1-2 weeks and use it in future recipes. It’s obviously delicious in my cherry blondies recipe, but it’s also amazing tossed with plain pasta, drizzled over roasted veggies, or mixed into oatmeal.

Line your pan with parchment paper. It makes it way easier to lift the blondies out and slice them cleanly once they’ve cooled.
Let them cool in the pan. As good as they smell fresh out of the oven, I let my blondies cool for at least 20 minutes to help them set up properly. They’ll slice neater, and the texture will be just right.
Check for doneness with a toothpick. You’re looking for a mostly clean toothpick when inserted into your white chocolate cherry blondies. If you hit a cherry or a melty white chocolate chip, it might smear a bit, so try a second spot! Don’t forget, they may still be a little gooey on the inside rather than cakey.

Storage Instructions

Personally, I enjoy these cherry pie blondies cold! I like to keep them in an airtight container in the refrigerator and grab one whenever I need a sweet pick-me-up. They’ll be good for up to 3-4 days when stored this way. You can also freeze them for up to 3 months in a freezer-safe container.