Horseradish And Panko Crusted Tofu Recipe

By Marcus Samuelsson |

My mom created this delicious combination of horseradish and breadcrumbs. She uses it to make a thick and salty crust for salmon, but I thought I’d try out tofu as a substitute since it is a good absorber of flavors and it’s easy on the pocketbook.


Prep Details

Servings: 2


One large block of firm or extra firm tofu, drained of water and sliced in half lengthwise to make two individual tofu "steaks"

Olive oil

4 tbsp soy sauce(roughly 2 tbsp per steak)

2 heaping tbsp fresh horseradish(not horseradish sauce)

2 heaping tbsp Japanese panko bread crumbs

Sea salt


Photo: Madeleine Ignon

1. Generously coat the two slabs of tofu with olive oil on both sides and place on an aluminum-foil lined cookie sheet.
Cut slices on the top of the tofu (about halfway through the steak) and pour on soy sauce, about 2 tbsp per slab. Make sure the sauce gets into the slices.

2. Spoon the horseradish and sprinkle panko on the tops of the slabs, thoroughly coating the top surfaces. Sprinkle with sea salt.

3. Set the broiler to high and put the tofu in for about 10-15 minutes. The top should be crispy and browned (or blackened, in my case, since I like it really crispy). Serve hot over greens or noodles.