Oven Roasted Breaded Tofu |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Vegan Vittles by Joanne Stepaniak. Cooking times do not reflect marinating time. Yummy and easy to make. Be sure to have a sause for dipping. Tomato based sauces are my favorite for this one. Ingredients:
1 lb reduced-fat firm tofu, rinsed and patted dry |
3/4 cup water |
3 tablespoons reduced sodium soy sauce |
3 tablespoons nutritional yeast flakes |
1/2 teaspoon poultry seasoning or 1/2 teaspoon curry powder |
1/2 teaspoon ground coriander |
1/2 teaspoon onion powder |
1/2 teaspoon garlic granules |
1/2 cup whole wheat pastry flour |
1/4 cup yellow cornmeal |
1/4 cup nutritional yeast flakes |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Cut the tofu into 1/2 inch thick slices, and place them in a wide, shallow mixing bowl.
2. Place all the ingredients for the marinade in a small mixing bowl, and whisk them together.
3. Pour the marinade over the tofu in the bowl, spooning it over each slice. Turn the slices over so that all the sides are coated well with the marinade. Cover the bowl and place it in the refrigerator. Let the tofu marinate for several hours or overnight (up to two days), turning the slices over occasionally or spooning the marinade over them from time to time.
4. When you are ready to cook the tofu, place the ingredients for the coating mix in a shallow mixing bowl and stir well to combine the ingredients thoroughly.
5. Preheat the oven to 400°F Mist a baking sheet with nonstick oil spray and set aside.
6. Remove each slice of tofu from the marinade, one at a time, and dredge it in the coating mix, covering it well all over.
7. Place each slice of tofu on the prepared baking sheets as soon as it is coated. Mist the tops lightly with nonstick coating spray.
8. Bake the tofu until the bottoms are golden brown, about 15 minutes. Turn the slices over using a metal spatula, and bake the other sides until they too are golden brown, about 15 minutes longer.
9. Transfer slices to a cooling rack.
10. Serve the slices warm or let them cool, wrap tightly and store in the refrigerator.
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