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.