Ingredients
Extra firm or Firm tofu
Soy milk (or other non-dairy milk)
Panko-style breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1 tbs nutritional yeast (optional)
Olive oil to grease a pan
Sauce for dipping (like BBQ, Ketchup, Ranch, etc.)
Directions
1. Preheat oven to 350 degrees. And grease a pan with olive oil.
2. Mix the breadcrumbs, onion powder, garlic powder, and nutritional yeast in a bowl. And cut the tofu into squares.
3. Dip each tofu square in the soy milk, then in the breadcrumb mixture, and place on the greased pan.
4. Bake at 350 for 25 minutes, flipping once half-way through.
2 comments
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Mary@Fit and Fed says:
Sunday, March 4, 2012 at 9:19 pm (UTC -4)
Thanks for this. I’m trying to expand my range of baked tofu recipes. I want to try this one using a GF panko substitute– I’ve heard Rice Chex ground up with a rolling pin works, and the ingredients of Rice Chex look benign enough that I might try that.
Mary@FitandFed says:
Saturday, March 10, 2012 at 5:07 pm (UTC -4)
I made panko breaded tofu twice using a ground Rice Chex substitution for the panko. Two parts ground Rice Chex to one part cornmeal worked fine and was good. Adding tapioca starch to the soy milk helped it stick to the tofu better.