Crispy Ritz Tofu

As I was scrolling through Pinterest the other day, wasting precious hours of my life, I came upon an intriguing sounding recipe. It was Crispy Ritz Chicken. It struck me that I’d never actually tried cracker coating tofu before. And through a little experimentation, this recipe was born!
Ritz tofu

Crispy Ritz Tofu

Based on a recipe by For the Love of Dessert


1 14 oz. package of extra firm tofu, drained and well pressed

2 sleeves of Ritz crackers (I used the Roasted Vegetable flavor)

1 & 3/4 cups plain soymilk

1 teaspoon lemon juice

3/4 cup vegetable broth or vegan “chicken” broth

1 tablespoon soy sauce

1/2 teaspoon onion powder

1/2 teaspoon black pepper

2.5 tablespoons cornstarch

2 tablespoons cold water

3 tablespoons margarine

Salt and pepper, to taste


Start by thoroughly pressing the tofu.  Set the oven to 450 degrees and lightly mist a baking sheet with spray oil. In a small bowl, mix the soymilk and lemon juice together, then set aside.

Cut the tofu into cutlets of whatever size you desire (I got about 8 medium sized cutlets). In the food processor grind the crackers into a fine crumb and add a bit of salt and pepper to taste. Place the crumbs into a shallow bowl. Begin coating the tofu cutlets by dipping them first into the soymilk mix and then the crumbs. Continue until all the cutlets are coated, then place on the baking sheet and bake for 10 minutes, flip tofu, then bake another 10 minutes.

While the tofu cutlets are baking, create the gravy. In a saucepan mix the vegetable broth, soy sauce, onion powder, and black pepper. Bring to a small boil. Thoroughly mix together the cornstarch and cold water, making sure there are no lumps. Pour into the broth mixture and whisk thoroughly. Continue to cook over medium heat until sauce has thickened and there are no lumps. Take off the heat, and whisk in margarine.

Plate the tofu and top with gravy. This is great served over rice and veggies.


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