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

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.