by Cassie Younger
One of the hardest things about becoming vegan is recreating the meals of my childhood memories I tend to crave as comfort food. As a middle class kid growing up in the suburbs, this included things like Hamburger Helper, Kraft Mac and Cheese and Shake n Bake chicken. (Perhaps obviously, my family was not a part of the “clean food” movement.)
So when my roommates’ grandma died and we inherited her entire pantry, I was pretty excited upon finding a box of Shake n Bake mix. Although I couldn’t pronounce a lot of the ingredients and part of me was repulsed by the pre-packaged processed-ness of it all, the other half of me thought this would be hella delicious on some tofu. Turns out, it was.
WHAT YOU NEED:
12 oz. (or more) extra firm tofu, pressed and sliced
½ c vegan Ranch
1 packet Shake n Bake Coating Mix
You don’t need to follow the instructions on the Shake n Bake box so carefully, as tofu is much easier to cook than chicken. Slather the tofu in ranch, dip it in the coating, and bake it at 400 degrees, for 25-30 minutes, until it’s crispy and beginning to brown. The amount of coating per packet also went a long way; I probably could’ve covered two packages of tofu with it.
I paired mine with a side of steamed kale to try and balance out the meal nutritionally, but mashed potatoes and a can of green beans might be more appropriate.
Native Foods Cafe, vegan restaurant, vegan recipes, vegan food, vegan kids