It’s always nice when you can eat something delicious that is not fried! This no-fry baked breaded tofu was incredible and I used the Rosemary Focaccia from my pals at Receiver Coffee Co & Breadworks.

The great thing with this recipe is it can be scaled up or down extremely easily, doesn’t take much prep and you aren’t missing out because of that.


  • Tofu, sliced 1/4 inch thick and long.
  • 1/4 c. breadcrumbs
  • 1/4 c. nutritional yeast
  • 1 tsp. smoked paprika
  • 1/2 tsp. sea salt.

Toppings optional. I chose, guacamole, garlic-sriracha-veganaise aoili and MICROGREENS*!


  1. Preheat oven to 375.
  2. Pat dry tofu, and then put into seasoning mix. Bake for 30-40 minutes, or until crisp and brown on the outside. (No need to flip!)
  3. Toast bread for the final couple of minutes.
  4. Assemble and enjoy!


Bon Appetit! 


* Microgreens are an amazing source for condensed nutrients in small quantities, sometimes 6x – 10x the normal. These nutrient dense greens are also great because they are prepared in approximately 1/10th the amount of time, so they are good for farmers to save time and money in their growing processes!



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