My family has a “Sour Cream Chicken” recipe that is everyone’s favorite. My Uncle Dana’s mom, Dorothy, originally created the recipe and it has been shared and enjoyed throughout our family for years and years. It’s always a treat to have this dish at my Mom’s house, but I wondered if it would be possible to remake this recipe using tofu instead of chicken. My own mother doubted me on this one, but even SHE was pleasantly surprised with the final product! These crispy, bite-sized tofu are not only easy to make, but they’re also flavorful and delicious. I made this recipe with pesto noodles and freshly steamed broccoli. The balance of flavors and textures was perfect. I can’t wait to make this dish again!
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Crispy Sour Cream Tofu
Ingredients
- 1 ⅓ cup sour cream
- 2 tbsp lemon juice
- 2 tsp worcestershire sauce
- 2 tsp salt
- 1 clove garlic minced
- ½ tsp paprika
- ¼ tsp pepper
- 2 14 oz blocks extra firm tofu drained and pressed
- ¼ cup butter melted
- 2 cups panko bread crumbs plain
Instructions
- Combine sour cream, lemon juice, worcestershire, salt, garlic, paprika, pepper, and tofu in a dish or zip block bag. Mix well and refrigerate overnight (or for at least a few hours if you’re in a pinch).
- On the same day as eating, add breadcrumbs to a large bowl. Use tongs to move tofu from marinade and dredge in breadcrumbs. Coat tofu pieces on all sides with breadcrumbs. Drizzle melted butter over the top of each breaded tofu piece.
- Move tofu to an air fryer basket (you will want to cook tofu in small batches) or baking pan. Bake tofu at 400°F for 20 minutes until tofu is golden brown. Shake basket/pan every 10 minutes to prevent burning.
- Serve on the side of noodles with pesto sauce and steamed broccoli. Enjoy!
Video
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