Classic Baked Chicken Breasts Recipe
So, apparently people still bake chicken breasts, but we’re smarter—we bake plants that actually love us back.
This recipe swaps clucky sadness for juicy, golden, perfectly seasoned vegan alternatives that even carnivores side-eye in disbelief.
No bird lost its feathers here, darling, only tofu and cauliflower got a spicy makeover before strutting into the oven.
It’s easy, quick, and doesn’t require you to wrestle slippery poultry like a rejected contestant on a messy cooking show.
Serve these baked beauties with veggies, grains, or smug satisfaction when someone asks, “But where do you get your protein?”
Classic Baked Chicken Breasts Recipe
Golden baked tofu (or cauliflower) seasoned with herbs, garlic, and olive oil—simple, savory, and cruelty-free.
Ingredients
- 14 oz firm tofu pressed and sliced or 1 medium cauliflower head (cut into steaks)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 garlic cloves minced
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Line baking tray with parchment paper.
- In a bowl, whisk olive oil, soy sauce, garlic, paprika, oregano, salt, and pepper.
- Coat tofu slices or cauliflower steaks in mixture.
- Arrange pieces on tray. Bake 20–25 minutes, flipping halfway.
- Drizzle with lemon juice before serving.
Notes
Nutritional Values (per serving)
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
Vitamins and Minerals (per serving)
- Iron: 18%
- Calcium: 12%
- Vitamin C: 25%
- Vitamin A: 10%
- Magnesium: 15%
Notes and Tips
- Use smoked paprika for a richer flavor.
- Marinate tofu overnight for deeper taste.
- Serve with quinoa, salad, or roasted potatoes.
- Cauliflower option makes it gluten-free and extra veggie-forward.
- Leftovers reheat well in the air fryer for a crispy edge.
