Main Dishes

Shake N Bake

Hope everyone is having a great weekend!  For today’s recipe, we wanted to share our take on the classic ‘shake and bake.’

The first page covers breading (we use gluten free panko, but of course you are free to use whatever you like), and the second page covers different foods you can use this with. While we do include measurements for seasoning the breadcrumbs, please always feel free to adjust to your liking. We usually don’t measure anything at home, so consider these as simple starting points. 

Sprout thinks you can bread and fry just about anything, and while they may be right, I think this works really well with tofu, eggplant, and zucchini. Note that we do usually cut our veggies into little medallions just because it’s easier to do, but if you cut lengthwise, you can make some pretty good veggie fries too!  

We hope you have fun with this one and enjoy! Also if anyone wants any recommendations on gluten free breadcrumbs, feel free to hit us up in the comments or dm us on instagram! 

Shake N Bake 



Breadcrumb Base:

-2 Cups GF unseasoned breadcrumbs

-3 Tbsp starch (corn, potato, or sub w/ gf flour blend)

-1 Tbsp Paprika (smoked or sweet)

-1 Tbsp Onion Powder 

-1 Tsp Garlic Powder 

-Salt and Pepper to taste


Breadcrumb Seasoning Options (add it to your base): 


-1 Tsp cumin

-1 Tsp old bay 



-2 Tbsp your favorite italian seasoning blend 


“Scarborough Fair”

-1tbsp dried parsley

-1 Tsp dried sage

-1 Tsp dried rosemary

-1 Tsp dried thyme


Veg and Batter:

– Block of firm tofu, eggplant, zucchini, and/or mushrooms 

-1 egg or flax egg (you can sub with a little vegan mayo or just water if that’s what you have)

-A little extra starch or GF flour 

-Oil for cooking



First wash and thinly slice your tofu or veg. For the batter and crumbs to stick well, we also recommend peeling your vegetables before cutting. 


In a bowl, mix a little bit of your flour or starch with your egg or water until you form a pancake batter like consistency. Then take your seasoned breadcrumbs and toss into a large zip lock bag (you can also use a reusable container if you don’t want to use a plastic bag). 


Preheat your oven to 450 degrees fahrenheit. 


Take your tofu or veg, dip into your batter and coat both sides, then toss into the crumbs and shake away until it is thoroughly coated. If you find that the batter isn’t sticking well, you can coat your pieces in a bit of dry starch or flour first, before dipping into the batter. That should help! 


Repeat with all your slices and place on a lined and greased baking tray. Drizzle or spray with a bit of extra oil on top, then bake for 20-30 minutes until golden brown. You can flip once the tops start to turn color so both sides get evenly crispy. 


If you like, you can also fry in a pan on medium high heat for a few minutes on each side until crispy. 

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