Friday, November 7, 2008

Baked Tofu

I was in the mood for some home-style cooking today (vegan home-style, of course). Usually that means baking something in the oven, or making a huge pot of something mushy. The former won out tonight and I went with baked tofu, baked sweet potatoes, assorted veggies, and rutabaga. I was never a big fan of rutabaga as a kid (and my sons are carrying on the tradition), but now I love it mashed with some margarine and maple syrup.

- 1 pkg extra firm tofu, cut into 6-8 thick slices
- 1/2 cup soy milk
- 1/2 tsp lemon juice
- few dashes of hot sauce
- 1 cup panko bread crumbs
- 1/4 cup vegan chick'n broth powder
- 2 tbsp flour
- 1 tsp poultry seasoning
- 1 tsp paprika
- 1 tsp salt
- freshly ground pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
1. Whisk together soy milk, lemon juice, and hot sauce in a bowl. Set aside to thicken.
2. Mix bread crumbs, broth powder, flour, and seasonings in another bowl.
3. The trick to breading in keeping one hand wet and the other dry. Dip a tofu slice in the soy milk mixture and drop into the bread crumbs. Shake the bowl (i.e. to toss the tofu in the bread crumbs) with your other hand. Use that hand to remove the tofu and place it on the baking sheet.
4. Repeat with remaining tofu. Then re-dip the breaded slices and toss them again in the bread crumbs. Add more liquid, if needed.
5. Bake 12 mins per side, until crisp and golden. Serve with the sauce of your choice.


shelby said...

That tofu looks soo perfect! Delicious.

DJ said...

This looks so good!

carrie said...

My kids would love this....they love "crispy" tofu. I'll give this one a try soon....after I make that seitan madras(if I can find curry leaves)

Alicia said...

That looks delicious, like a healthier version of fried tofu. I'll have to try this.

Anonymous said...

Hi Vegan Dad,

Your version is so very much better than my own! Thank you for sharing so generously.



Suchini said...

Whoa! This was so tasty despite me making a mistake! I used two broth cubes broken into little pieces. After I baked the tofu, we tried to pick off the salty bits, but our tongues are feeling a bit cut up! I also added some non-Salty spike instead of the poultry seasoning and it worked well. We will definitely be eating this dish again, but without my modification!!

Amanda said...

I don't think I'd know a rutabaga if it bit me in the tuckus.

I'll def have to try this tofu though. It looks great. said...

Yum! I love baked & bread tofu!

Nifty Mom said...

I've been thinking of doing a Baked tofu to sub in for my pre-vegan Chicken Parmesean that was much demanded meal when we had guest. So hopefully this will get a thumbs up from my husband and toddler.

Hayley Staccone said...

this keeps making my mouth water.

I have to get a day off soon and make this.

mom said...

The Panko crumbs add such a great texture and flavour...a special treat. I cooked some veggies in the crumbs as well. This was a success!

Heather said...

We make this all the time now! We're having it tonight, in fact. We eat it on bread with fried onions and mushrooms.