Lemon Pepper Tofu Tenders

Vegan chicken tender with lemon pepper sauce.

No ratings yet

These crispy lemon pepper tofu tenders are a flavorful vegan take on classic chicken tenders. The tofu is simmered in a savory marinade, coated in a thick seasoned breading, air-fried until crunchy, and finished with a buttery lemon pepper sauce.

Prep Time25

Cook Time25

Servings: tenders

Author: Shreya Walia

Ingredients

Tofu and Boiling Marinade

14 ounces extra-firm tofu drained and cut into 4 tender-shaped pieces
4 cups water
1/4 cup soy sauce
1 teaspoon vegetable bouillon paste
1 teaspoon liquid smoke

Wet Batter

1/2 cup all-purpose flour
1/2 cup water
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Kashmiri chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Dry Batter

1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Kashmiri chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Lemon Pepper Sauce

2 tablespoons vegan butter melted
2 tablespoons buffalo sauce
1 tablespoon fresh lemon juice
1 tablespoon maple syrup or agave
1 teaspoon lemon pepper seasoning or to taste

For Cooking

Avocado oil spray or another neutral cooking spray
Ranch dressing for serving, optional

Instructions

Shape the tofu: Cut the tofu into four thick, tender-sized pieces. Gently round the edges with a knife if you want them to resemble traditional chicken tenders.
Prepare the boiling marinade: Add the water, soy sauce, vegetable bouillon paste, and liquid smoke to a wide saucepan. Whisk until combined and bring the mixture to a boil.
Boil the tofu: Carefully add the tofu tenders to the boiling marinade. Boil for 7–10 minutes, then remove them with a slotted spoon and transfer them to a plate. Let the tofu cool for at least 10 minutes before breading. This helps the tofu firm up and prevents the coating from becoming gummy.
Make the wet batter: In a shallow bowl, whisk together the flour, water, onion powder, garlic powder, Kashmiri chili powder, smoked paprika, cayenne pepper, and salt. The batter should have a thick, pancake-batter consistency. Add a small splash of water if it is too thick.
Make the dry batter: In a second shallow bowl, combine the flour, panko breadcrumbs, onion powder, garlic powder, Kashmiri chili powder, smoked paprika, cayenne pepper, and salt.
Bread the tofu: Dip each cooled tofu tender into the wet batter, coating it completely. Transfer it to the dry mixture and press the breading firmly onto every side. Take your time with this step so each tender develops a thick, even coating.
Preheat the air fryer: Preheat the air fryer to 400°F. Arrange the tofu tenders in a single layer in the basket, leaving space between each piece.
Air-fry the tenders: Spray the tenders generously with oil, making sure there are no visibly dry or floury spots. Air-fry at 400°F for 10–15 minutes, carefully flipping halfway through and spraying again with oil. Cook until the breading is crisp and golden brown.
Make the lemon pepper sauce: Whisk together the melted vegan butter, buffalo sauce, lemon juice, maple syrup, and lemon pepper seasoning.
Coat and serve: Brush or gently toss the hot tofu tenders with the lemon pepper sauce. Serve immediately with ranch dressing or your favorite dipping sauce.

Notes

Do not skip the cooling time: Allowing the tofu to cool after boiling helps it firm up and makes it much easier to batter without breaking.

Coat the tofu thoroughly: Press the dry breading firmly into the wet batter. A thick, even coating helps prevent the breading from separating during air frying.

Use enough oil spray: Any dry flour spots will remain pale and powdery after air frying. Spray all sides generously before cooking and again after flipping.

Avoid overcrowding: Leave space between the tenders so the hot air can circulate and crisp the breading evenly. Cook in batches when necessary.

Sauce immediately before serving: The tenders are crispiest before they sit in the sauce. Brush them with sauce just before serving rather than letting them soak.

Oven instructions: Arrange the breaded tenders on a parchment-lined baking sheet and spray generously with oil. Bake at 400°F for approximately 20–25 minutes, flipping halfway through, until golden and crisp.

Gluten-free option: Use gluten-free all-purpose flour, gluten-free panko breadcrumbs, and tamari in place of soy sauce.

Storage: Store leftover tofu tenders in an airtight container in the refrigerator for up to three days. For the best texture, store the tenders and sauce separately.

Reheating: Reheat in the air fryer at 375°F for 5–7 minutes, or until hot and crispy. Add the lemon pepper sauce after reheating.

Nutrition