Tuesday, May 2, 2017

Oven Baked Crispy Tofu


Yesterday my daughter wanted to go to the local Farmer's Market. We picked out some beautiful, fresh, local produce to prepare for dinner tonight. I bought a "cheddar" cauliflower, green tomatoes, cucumbers, strawberries, swiss chard, and got a great smoothie. 

Tonight we decided to make a "soul food" dinner. I turned the cauliflower into a beautiful, creamy, vegan cheese sauce ( based on my sauce in my Baked Spinach and Artichoke Pasta with added vegan cheddar cheese) and made a baked Macaroni. I sautéed the swiss chard with a little garlic & onions. I just needed a "main attraction" for my soul food night. 

I looked in the refrigerator and found 2 packages of tofu. I decided now is the time to try the oven baked tofu recipe that has been dancing around my head. It was perfect with all my soul food dishes tonight! If you like a spicier tofu, add your favorite hot sauce to the wet mixture. If you like it mild, stick to the recipe. It's great either way.



Recipe:

2 blocks tofu, pressed well 
1.5 cups unsweetened plant milk 
3 Tbp. Aquafaba*
1/4 cup flour
Hot sauce  (optional)
2 cups panko breadcrumbs 
Roasted chicken seasoning **

Method:

Preheat oven to 400°

Place a metal baking rack over a cookie sheet. This will allow the heat to circulate around your tofu and make it extra crispy. Spray rack with non stick spray. 

Cut your tofu into strips.

Mix milk, aquafaba, flour and hot sauce in a shallow dish to make a wet batter. 

In another shallow dish, mix panko breadcrumbs with the roasted chicken seasoning **( if you can't find it, mix paprika, garlic powder, onion powder, salt and pepper together) together to make a dry coating.

Dip your tofu strips in your wet batter and tgen coat with your dry coating. 

Place your tofu strips on the baking rack.

Bake for 25 minutes, until golden and crispy.

Serve with vegan ranch, BBQ sauce or sriracha mixed with Just Mayo.

Makes 6 servings. 



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