- 1 Block(15oz.) Extra firm tofu, pressed
- 1 C. Almond milk or other non dairy milk
- 1 tsp. Lemon juice
- 1 C. All purpose flour
- 2 tsp. Salt, divided
- 1 1/2 C. Panko bread crumbs
- 3 Tbsp. Nutritional yeast
- 1 tsp. Garlic powder
- 1/2 tsp. Basil, dried
- 1/2 tsp. Oregano, dried
- 1/4 tsp. Black pepper
- You need to press your tofu before you bake it. Either in a tofu press, or by placing on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better.
- Preheat oven to 400 degrees.
- Then, get 3 mixing bowls. In one bowl, pour the almond milk and lemon juice. Whisk to combine, it should begin to curdle and thicken a bit.
- In the second bowl, add the flour and 1 tsp. of salt. Whisk to combine.
- In the third bowl, add the panko, nutritional yeast, garlic, basil, oregano, the remaining 1 tsp. of salt and the pepper. Whisk to combine.
- When the tofu is ready, slice it through the side, making 4 wide “steaks”.
- Now, spray a baking sheet with non stick spray, or rub it with olive oil.
- Then, taking one tofu steak, place it in the flour mixture. Coat and shake off the excess, then place into the almond milk, coating completely, then back into the flour, then back into the almond milk, then into the panko. Coat completely with the bread crumbs and herbs. Pressing it on to the tofu if need be, and up the sides.
- Place the tofu on the baking sheet and repeat with the other slices of tofu. Spray the tops of the tofu with more non stick spray, or drizzle with olive oil.
- Bake at 400 degrees for 20-25 minutes. Flipping the tofu halfway through baking. Bake until golden brown and crispy. Then I like to sprinkle with a little more salt and a squeeze of lemon. Serve immediately with sides of choice!
Recipe source: http://rabbitandwolves