Original recipe from omnivorescookbook.com , Serves 4, ~245 calories per serving
INGREDIENTS:
14 oz package of extra-firm tofu
8 tbsp soy / almond milk
3 tbsp Dijon mustard
4 tbsp flour
2 tsp italian spice blend
1 tsp garlic powder
1 tsp salt
1 cup panko breadcrumbs
1/4 cup cornmeal / semolina
METHOD:
Pre-heat oven to 400 F. Prepare pan with oil / butter and parchment.
Drain tofu with a weight and kitchen towels. Cut with a clean knife into squares (4x4x1 cm)
Mix batter (season well). Keep panko and cornmeal in a separate bowl.
Coat each piece of tofu with batter, flip the dry coating and place on the baking pan in an even layer. Coat the top with another layer of oil (to make it crispy.)
Bake for 25-30 minutes, flipping in between.
Serve hot with hot or peanut sauce.
INGREDIENTS:
14 oz package of extra-firm tofu
8 tbsp soy / almond milk
3 tbsp Dijon mustard
4 tbsp flour
2 tsp italian spice blend
1 tsp garlic powder
1 tsp salt
1 cup panko breadcrumbs
1/4 cup cornmeal / semolina
METHOD:
Pre-heat oven to 400 F. Prepare pan with oil / butter and parchment.
Drain tofu with a weight and kitchen towels. Cut with a clean knife into squares (4x4x1 cm)
Mix batter (season well). Keep panko and cornmeal in a separate bowl.
Coat each piece of tofu with batter, flip the dry coating and place on the baking pan in an even layer. Coat the top with another layer of oil (to make it crispy.)
Bake for 25-30 minutes, flipping in between.
Serve hot with hot or peanut sauce.
No comments:
Post a Comment