Crispy on the outside, soft in the middle, coated in a gram flour crust flavoured with garlic and herbs, this baked gram flour garlic herb coated tofu proves you don’t need breadcrumbs or a deep fryer for a proper crunch. It is gluten free and vegan dish, perfect as an appetiser or as a side dish.
Gram flour is the same flour used in vegetable pakora, mirchi bajji, Bombay chutney and cabbage pakoda. So it’s no surprise it makes an excellent crunchy coating for tofu. It is gluten free flour with a slightly nutty flavour and crisps up beautifully in the oven without needing any deep frying.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra Firm Tofu: Pressed well so the coating sticks and crisps properly.
- Pantry Ingredients: Gluten free gram flour (besan) batter is used for the first layer coating and a combination of rice flour and gram flour for the second coating.
- Herbs & Spices: Garlic granules, rosemary, oregano, dried basil, salt, paprika, pepper
- Liquid: Water to make spiced gram flour batter and oil.
How To Make Gram Flour Garlic Herb Breaded Tofu?
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Press tofu for 20-30 minutes to remove excess moisture and cut into cubes.
Step 2: In a bowl, whisk gram flour, spices, herbs and water. Set aside to use later.
Step 3: In a second bowl combine gram flour and rice flour and set aside.
Step 4: Dip each tofu cube in the batter.
Step 5: Coat the flour on all sides of battered tofu.
Step 6: Arrange coated tofu in a single layer on lined baking sheet.
Step 7: Spray with oil and bake in preheated oven, flipping halfway through baking.
Enjoy gram flour garlic herb coated tofu as an appetiser with any dipping sauce or as a side dish.
Variations and Substitutions
Herbs: You can substitute dried herbs with fresh parsley or rosemary or basil.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, spread it in a single layer on lined baking tray and bake just until they crisp up.
Serving Suggestions
As appetiser: Serve it with dipping sauce like spicy tahini yogurt sauce, mango chilli peanut butter sauce, spicy honey mustard sauce or spicy yogurt sauce.
With salad: Toss it through quinoa vegetable salad, corn cucumber tomato salad or roasted butternut squash salad for extra crunch and protein.
In wraps or pita: Stuff in warm pita bread with fresh greens and a dollop of Greek yogurt or tahini. It’s a great addition to tortilla wraps.
As a side dish: Serve it with flavoured rice such as saffron rice, carrot rice, sweet corn fried rice, vegetable fried rice.
Tips and Tricks
Press tofu properly: This step is crucial, as well pressed tofu holds batter far better than wet tofu.
Batter consistency: Thin batter won’t hold enough of the dry coating, so make sure the consistency is similar to pancake batter, thick enough to coat the back of a spoon.
Single layer: Arrange coated tofu in a single layer on a lined baking tray with a little spacing between them.
Flip: Ensure you flip them halfway through baking to crisp evenly on both sides.
Oil: Don’t drizzle oil as it makes tofu greasy. Instead spray to form a thin coating on tofu that crisps the crust.
FAQ
Yes, they are the same. Gram flour is a common term used in the UK and besan is the name used in India.
Yes, air fry at 190C (375C) for 15-18 minutes.
Gram Flour Garlic Herb Breaded Tofu (Crispy & Baked)
Equipment
- 1 Whisk
- 1 Plate
- 1 Baking tray
- 2 Chop Sticks
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 300 gms extra firm tofu
For Batter
- ⅓ cup (50 gms) gram flour/besan
- 1 teaspoon oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- salt as required
- pepper as required
- ½ teaspoon papriks
- ½ teaspoon garlic granules
- ⅓ cup water adjust to get right consistency
For Dry Coating
- 3 tablespoons (30 gms) rice flour
- 2 tablespoons (20 gms) gram flour
Instructions
- Press 300 gms extra firm tofu for at least 15 – 20 minutes and pat dry with kitchen towels to remove excess moisture. Then cut it into cubes.
- Preheat oven to 190 C (375 F).
- In a mixing bowl, combine ⅓ cup (50 gms) gram flour/besan, ½ teaspoon garlic granules, 1 teaspoon oregano, ½ teaspoon dried rosemary, ½ teaspoon dried basil, ½ teaspoon papriks, salt and pepper. Whisk well while gradually adding ⅓ cup water to get a smooth and thick batter.
- To prepare second coating, combine second batch of 2 tablespoons (20 gms) gram flour and 3 tablespoons (30 gms) rice flour on a plate.
- Dip each tofu cube into the batter and let excess drip off.
- Now coat all sides of battered tofu with dry flour.
- Place coated tofu pieces in a single layer on a lined baking tray, spaced apart.
- Spray oil generously on tofu and bake in pre heated oven for 10 minutes.
- Take the tray out, flip, spray oil on other side, return the tray to the oven and bake for another 10-15 minutes until golden and crisp.
- Enjoy gram flour garlic herb coated tofu as appetiser, side dish, in wraps, salads and grain bowls.
Notes
Nutrition
More Appetiser Recipes
More Tofu Recipes
Crispy Baked Tofu Without Flour
Pan Fried Tofu With Sesame Seeds
KEEP IN TOUCH
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
