Crispy Everything Bagel Tofu Tenders with Roasted Veggies and Dipping Sauces

Get ready to enjoy a crunchy, savory twist on tofu! These crispy tofu tenders are coated in everything bagel seasoning and pan-fried to golden perfection. Served alongside roasted potato wedges and tender broccoli, this meal is as satisfying as it is flavorful.

What makes this dish extra special is the trio of dipping sauces: smoky BBQ, creamy ranch and tangy honey Dijon. Each bite offers a new burst of flavor. Perfect for a fun weeknight dinner or a plant-based feast that everyone will love.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Cut broccoli into bite-size pieces if needed.
2. On a baking sheet, toss potato wedges with a drizzle of oil, half the fry seasoning, salt and pepper. Roast on top rack for 10 minutes.
3. Meanwhile, in a medium bowl, toss broccoli with a drizzle of oil, salt and pepper. After 10 minutes, remove baking sheet, add broccoli to the other side and roast until potatoes are crispy and broccoli is tender, 12-15 minutes more.
4. While veggies roast, drain tofu and press out excess water with paper towels. Cut crosswise into 1-inch-thick planks (about 8 planks). In a medium bowl, whisk together tempura batter mix, remaining fry seasoning and ½ cup cold water. In another bowl, combine panko with half the everything bagel seasoning.
5. Dip each tofu plank into the tempura batter, letting excess drip off, then press into panko mixture until fully coated. Use a fork to help transfer.
6. Heat a ⅓-inch layer of oil in a large pan over medium heat. When hot, add tofu in a single layer (work in batches if needed). Cook until golden and crispy, 2-4 minutes per side. Transfer to paper towels and season with salt.
7. Arrange roasted potatoes, broccoli and tofu tenders on a platter. Sprinkle remaining everything bagel seasoning over broccoli and tofu. Serve with BBQ sauce, ranch dressing and honey Dijon dressing on the side for dipping.

Recipe Tips

FAQ

Can I bake the tofu instead of frying?

Yes! Place coated tofu on a parchment-lined baking sheet, spray with oil and bake at 425°F for 15-20 minutes, flipping halfway, until crispy.

What can I use instead of tempura batter mix?

You can substitute with a mixture of ½ cup all-purpose flour and ½ cup cold water, plus a pinch of salt.

How do I store leftovers?

Store leftover tofu and veggies separately in airtight containers in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.