Garlic Butter Tofu | Crumbled tofu tossed in spiced flour, cooked in oil and vegan butter for a crispy and buttery texture, then finished with a generous amount of garlic. This buttery tofu pairs perfectly with rice, salads, and grain bowls.
This garlic butter tofu is crispy, crumbly, and slightly chewy, coated in flavourful garlic butter. Garlic tofu is a great protein option that I love adding to rice, salads, grain bowls, and tacos!
The crumbled tofu is coated in a spiced flour mixture instead of breadcrumbs, as I do in my Panko Tofu. The seasoned flour coating clings to the crumbled tofu and creates crispy bits with lots of surface area to soak up the garlic butter.
For the garlic butter, you can use regular or plant based butter in this recipe since they have a similar smoke point.
What Kind of Tofu Should I Use?
For this crumbled garlic butter tofu, I recommend using firm tofu as it is low in moisture and crumbles well. The tofu will need to be pressed to remove excess moisture.
The first time I made this recipe, I used Soykei Firm Tofu, and compared to other tofu I have tried, this one seemed closer to a medium firm tofu. I have fried medium firm tofu before, and it works; it’s just a bit more delicate.
Anything from medium to extra firm tofu works, but I recommend firm tofu for the best texture.
How To Cook Garlic Butter Tofu
To make garlic butter tofu, first press a block of firm or extra firm tofu to remove excess moisture. Pressing tofu yields a drier tofu that absorbs more flavour and crisps up better. You can press tofu with a tofu press or by wrapping in paper towel and placing a heavy object on top.
Once pressed, crumble the tofu into 1/2 inch pieces, like small bite sized pieces. Crumbling the tofu works better than simply cubing it because it has more textured surface area, yielding a crispier bite.
Toss the crumbled tofu in spiced flour. The flour coating helps the tofu soak up the garlic butter while remaining crispy around the edges.
Cook the tofu in a mixture of neutral oil and vegan butter for about 12 minutes, until golden and crispy. Then finish with another tablespoon of butter and fresh garlic. Cook until the garlic is fragrant, careful not to burn it.
Why Do You Cook With Oil and Butter
Cooking in oil and butter is a technique that ensures both incredible flavour and texture in pan fried foods. Combining oil with butter prevents the butter from burning, as it has a higher smoke point between 400°F-500°F, whereas butter has a smoke point of 300°F-350°C. Vegan butter has a similar smoke point as regular dairy butter.
This allows the tofu to crisp up and absorb the flavour of butter without it burning. Finishing the tofu with an extra tablespoon of butter, then adding the garlic, prevents the garlic from burning and adds an extra buttery texture.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Press the tofu and crumble it by hand into small bite sized pieces.
Toss the tofu in spiced flour until evenly coated.
Carefully transfer the tofu to the hot pan, leaving the excess flour in the bowl. Cook for 10-12 minutes until crispy and golden.
Add the remaining butter and garlic, cooking until fragrant and golden.
Serve garlic butter tofu with rice, or in salads and bowls.
Tips for Making Garlic Butter Tofu
What to Serve with
My favourite way to eat this garlicky tofu is with rice so it can soak up the butter.
These tofu crumbles are also great in salads, bowls, or tacos.
Storage
Store leftover garlic butter tofu in a sealed container in the fridge for up to 3-4 days. To reheat, pan fry or microwave the tofu until heated through.
If pan frying, you do not need to add extra oil or butter since the tofu is already coated in butter.
FAQ’s
Yes, you can use jarred minced garlic in this garlic butter tofu, although I recommend fresh garlic for the best flavour.
If your tofu is not crisping up, it could be that the pan is not hot enough, the pan is overcrowded, or the tofu is being stirred too often.
Crispy Garlic Butter Tofu Recipe
Equipment
- tofu press optional
Ingredients
- 400 grams firm tofu*
- ¾ cups all-purpose flour
- ¾ teaspoons onion powder
- ¾ teaspoons garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons neutral oil
- ¼ cup vegan butter plus 1 tablespoon
- 4 garlic cloves minced
Instructions
- Using a tofu press, or wrapping the tofu in paper towel and placing it under a heavy object, press the tofu for 10-15 minutes to remove excess moisture.
- Meanwhiel, heat the oil and butter in a stainless steel pan over medium heat.
- Gently crumble the tofu by hand, ripping it into small bite sized pieces.
- In a medium sized bowl, combine the flour and spices. Add the tofu to the flour and gently toss to coat the tofu.
- Carefully place the tofu pieces into the pan, leaving the excess flour in the bowl. Cook the tofu for 10-12 minutes, stirring occasionally, until crispy all over.
- Clear a spot in the pan and add the remaining tablespoon of butter to the pan. Once melted, add the garlic and cook in the butter until fragrant, then stir together.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
