Gram Flour Garlic Herb Breaded Tofu (Crispy & Baked)

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.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Snack

Cuisine: Indian Fusion

Diet: Vegan, Vegetarian

Servings: portions

Calories: 258kcal

Author: Geetha Priyanka

Equipment

1 Mixing Bowl
1 Whisk
1 Plate
1 Baking tray
1 Parchment Paper/Greaseproof Paper
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

Get Recipe Ingredients

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

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: Make sure to flip them halfway through baking and spray with oil to crisp up 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.

Nutrition