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High-Protein Sesame Crusted Tofu

Helen T. Patterson
Crispy, golden-baked tofu coated in a sesame seed crust with layers of flavor from marinade, batter, and breading.
Served with a fresh Brussels sprouts slaw and a sweet-savory sauce, this protein-packed vegan dish is perfect with rice, quinoa, or noodles.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 3

Equipment

  • 1 baking tray
  • 3 Shallow dishes/bowls
  • 1 Medium Mixing Bowl
  • 1 Small whisk (or fork)
  • 1 sharp knife
  • 1 cutting board
  • 1 Measuring cups set
  • 1 measuring spoons set
  • 1 Tofu press (or heavy book + cutting board for pressing)

Ingredients
  

For the Tofu

  • 1 block 16 oz / 450 g extra-firm tofu, pressed and drained
  • 2 tbsp tamari or soy sauce
  • Juice of 1 lime

For the Batter

  • 1/3 cup all-purpose flour or whole wheat flour
  • 2 tbsp ground flaxseed
  • 1/2 cup unsweetened almond milk or soy milk
  • 1 tbsp tamari

For the Breading

  • 1/3 cup black sesame seeds
  • 1/3 cup white sesame seeds
  • 1/3 cup panko breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • Zest of 1 lime

For the Slaw (Optional)

  • 2 cups shredded Brussels sprouts
  • 2 tsp toasted sesame oil
  • Juice of 1 lime
  • Zest of 1 lime
  • Salt and black pepper to taste

For the Sauce (Optional)

  • 2 tsp tamari
  • 1 tbsp hoisin sauce
  • 1 tbsp maple syrup
  • 2 tsp rice vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger

For Baking

  • 1 –2 tbsp avocado oil or olive oil

Instructions
 

  • Prepare and Press the Tofu: Start by draining your block of extra-firm tofu and removing as much moisture as possible.
    Place the tofu on a plate or tray lined with paper towels, then cover it with more paper towels.
    Put a flat cutting board on top and weigh it down with a heavy book, skillet, or use a tofu press if you have one.
    Let it press for at least 15 minutes. This step is crucial because it helps the tofu absorb more marinade and ensures the baked coating turns crispy instead of soggy.
  • Preheat and Prepare the Baking Tray: Set your oven to 425°F (220°C) and allow it to fully preheat while you work on the other elements.
    Lightly drizzle 1–2 tablespoons of avocado oil onto a large baking tray.
    Spread it evenly with a brush or the back of a spoon so the tofu will get a crisp, golden crust when baked.
  • Mix the Breading Ingredients: In a shallow bowl or dish, combine the breading ingredients: black and white sesame seeds, panko breadcrumbs, nutritional yeast, onion powder, garlic powder, kosher salt, white pepper, and lime zest.
    Use a fork or small whisk to mix everything thoroughly.
    This combination gives the tofu its crunchy, flavorful outer layer, with nutty sesame seeds adding both texture and healthy fats.
  • Make the Batter: In a separate shallow dish, add the all-purpose flour and ground flaxseed. Whisk them together until well combined.
    Slowly pour in the almond milk and tamari, whisking continuously to avoid lumps.
    The batter should be smooth and slightly runny at first.
    Let it sit for about 5 minutes—this allows the ground flaxseed to thicken the mixture, creating a consistency that will cling to the tofu without sliding off.
  • Marinate the Tofu Slabs: Once the tofu is pressed, slice the block in half lengthwise, then cut each half into three even slabs, giving you six rectangular pieces.
    Place them in a shallow dish and drizzle with 2 tablespoons tamari and the juice of 1 lime. Turn the slabs over a few times to coat both sides evenly.
    Allow the tofu to marinate for 10 minutes, flipping once halfway. This step infuses the tofu with savory umami and a hint of brightness from the lime.
  • Coat the Tofu with Batter and Breading: Working with one piece at a time, dip a slab of marinated tofu into the batter.
    Make sure all sides are fully coated, then gently shake off any excess.
    Immediately transfer it into the breading mixture, pressing gently to ensure the sesame seeds and breadcrumbs stick firmly to every side.
    For less mess, designate one hand for dipping into the batter (wet hand) and the other for pressing into the breading (dry hand). Repeat with all tofu slabs until fully coated.
  • Arrange and Oil the Tofu on the Tray: Place each breaded tofu piece onto the oiled baking tray.
    To ensure both sides get crisp, flip each piece over once so that the oil lightly coats the bottom and top.
    Space the slabs apart to allow hot air to circulate around them, which helps them bake evenly and turn golden.
  • Bake the Tofu Until Golden: Slide the tray into your preheated oven and bake for 15 minutes.
    After that, carefully flip each piece with a spatula or tongs, then continue baking for another 10–15 minutes until the tofu is deeply golden and crunchy on the outside.
    The coating should be firm and crisp to the touch, while the inside remains tender and flavorful.
  • Prepare the Optional Brussels Sprout Slaw: While the tofu is baking, prepare the slaw.
    Place the shredded Brussels sprouts into a mixing bowl. Add 2 teaspoons toasted sesame oil, the juice and zest of 1 lime, and a pinch of salt and black pepper.
    Massage the mixture gently with your hands for about 1–2 minutes.
    This softens the sprouts and enhances their flavor, creating a refreshing, slightly nutty side dish that pairs perfectly with the tofu.
  • Make the Optional Sweet-Savory Sauce: In a small bowl, whisk together tamari, hoisin sauce, maple syrup, rice vinegar, garlic powder, and ground ginger until smooth.
    This sauce balances sweet, salty, and tangy flavors with a touch of warmth from the ginger, making it a great drizzle for the finished tofu.
  • Assemble and Serve: Once the tofu is fully baked, let it cool for 2–3 minutes before slicing (this keeps the coating intact).
    Serve the crispy sesame-crusted tofu over the Brussels sprout slaw with a side of steamed rice, quinoa, or noodles.
    Drizzle the prepared sauce over the top and enjoy immediately while hot and crunchy.

Notes

  • Always press tofu well before cooking to achieve the crispiest texture.
  • Allow the batter to sit for 5 minutes—this helps the flaxseed thicken and cling to the tofu.
  • Use separate hands for dipping into the wet batter and coating with the dry breading to minimize mess.
  • For an oil-free version, use parchment paper instead of coating the tray with oil.
  • Pair with rice, quinoa, or noodles to make it a complete and filling meal.
  • Optional slaw and sauce add freshness and flavor balance but can be skipped for a quicker version.
  • Sesame seeds not only add crunch but also healthy fats and minerals.
  • Leftovers can be reheated in the oven or air fryer for best texture.