Easy Dijon and Panko Tofu

Panko Tofu
Jolinda Hackett
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
123 Calories
7g Fat
4g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 123
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 14mg 5%
Sodium 109mg 5%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Protein 12g
Calcium 355mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you have ever tried panko breadcrumbs, you know how delicious they can be. They are typically used to add a breaded crust to meats. What happens when you want to skip the meat and enjoy a vegetarian dish that combines panko and tofu? Bliss.

Try this easy panko-crusted tofu recipe. Many panko-coated tofu recipes call for an egg to help the breadcrumbs stick to the tofu. If you are vegan, that presents a problem, but not if you use an egg replacement or substitute.


  • 1 package of tofu
  • 1 tablespoon egg replacer (mixed in 2 tsp. of water)
  • breadcrumbs tablespoon panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • Dash salt (or to taste)
  • Dash pepper (or to taste)

Steps to Make It

  1. Gather the ingredients.

  2. First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. Not sure how to do that? See this easy step-by-step guide on how to press tofu.

  3. After your tofu is well pressed, slice it into your desired shapes. Fingers, cubes, triangles or slabs will all work just fine, but the finger shape will give you the best coating-to-tofu ratio for this recipe.

  4. Once your tofu is ready to go, whisk together the egg replacer and water then add the Dijon mustard into it.

  5. In a separate bowl, combine the panko with a bit of salt and pepper and preheat a skillet with a bit of oil.

  6. Dip each piece of tofu into the mustard and egg replacer batter mixture, then coat well with panko. Fry your tofu in the oil, turning as needed, for a few minutes on each side.

  7. Enjoy your panko-coated tofu fingers! You'll probably want to serve them with a dipping sauce. Just about anything will do; a sweet chili sauce is a good option!

All About Panko Breadcrumbs

Panko is a type of breadcrumb that is flaky and often used in Asian cuisine. It has become more mainstream in the U.S. in recent years. How's it different from regular breadcrumbs

Breadcrumbs can be made using a number of different types of bread, but panko is made only from white bread. There are two different varieties of panko. White panko is made from white bread without the crust, and tan panko uses the entire loaf, crust and all. The bread is processed into flakes instead of crumbs, giving all that oil more surface area to a crisp—and a crispier bite than regular breadcrumbs. The result: crispy perfection, less oil and, in this case, a meatless meal!


  • In this recipe, Dijon mustard is added to the egg replacer. Those ingredients act as the egg would in order to bond the panko to the tofu. Surprise: It adds some great flavor to the tofu as well! Not only will you have crispy breaded tofu, but it will have the savory flavor of mustard mixed into each bite!