breaded tofu

I grew up thinking tofu was gross. I still feel that way about most tofu. I will probably never be able to hit a block of cold bean curd with some soy sauce and chomp (or squish) away. But I have been able to figure out a few ways to eat tofu. This is the easiest, texture- and tastewise. It takes some time to prepare, and you’ll probably make a mess, but it’s worth it. Freezing the tofu overnight will make it less squishy, more “meaty.”

Whatcha need:
·block of tofu (organic & extra firm for me, thanks), frozen overnight then thawed, pressed, and cut into 1/4-inch slices
·unsweetened soy milk, with just a little cornstarch mixed in to thicken it slightly (if you’ve got it)
·nutritional yeast
·panko (japanese breadcrumbs

Dip each tofu slice into the soy milk, the nutritional yeast, back into the soymilk, and finally, the panko. Be especially gentle with the second milk dip so you don’t knock off the yeast. If your panko is too big to stick to the tofu, crush it up a little.

Spray a 9×13 pan with canola oil. Spray some more on top of your breaded tofu pieces. Bake in a 450° oven for 20-25 minutes, flipping at halftime.

What can you do with them? Other than eat them with jasmine rice and schmancy roasted carrots? Dip ’em in soy, marinara, or nothing (salt away). Eat as is (you can use your fingers) or make a sandwich (also using your fingers). Cold leftovers are maybe even better. As a kid, I loved cold fried chicken, and this hits the same chord for me.

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