by Holladay Allen
Native Foods Cafe
I love tofu. And I love crispy things…. heck, I even like burnt stuff... since I was a kid I enjoyed a little extra char on my food… but don’t worry, no burnt or charred tofu, just golden & delicious…. crispy & crunchy…. (I really like ellipses too, can you tell?)
Chicken Fried (but really baked) Tofu
Tofu Marinade Prep:
16 oz extra firm tofu (not silken, I recommend Wildwood’s Super Firm)
2 cups veggie broth (the more flavorful, the better)
2 TBSP liquid aminos
Tofu Breading Prep:
1 cup panko breadcrumbs
3 TBSP nutritional yeast
1 tsp onion powder
1tsp garlic powder
½ tsp paprika
salt and fresh cracked pepper to taste
¼ - ½ cup non-dairy milk (coconut will yield the best results, I used almond)
Slice the tofu into ¼” thick slices (I also did some strips to make buffalo wing things) and place in a baking dish. Cover with veg stock and liquid aminos and let marinate for a few hours in fridge…. I left overnight.
Preheat oven to 375.
In one dish, combine the breadcrumbs, yeast, onion & garlic powders, paprika and salt & pepper. In another dish add the milk.
Dip each tofu slice in milk, then dredge in breadcrumb mixture, getting the tofu as coated as possible. (this got tricky, but I think the coconut milk will help more than the almond did, I also tried adding flour to the breadcrumb mix for some of them…. But I prefer the texture without the flour). After coating, place slice on non-stick baking sheet. Repeat with all slices.
(You can see the ones I added flour to on the left and the orginals on the right.)
Bake 20 minutes, then flip and bake 20 minutes more. Keep an eye out in case they cook faster. I served the slices with mashed potatoes, broccolini and mushroom gravy…. And I made buffalo wings out of the strips by tossing them in chipotle hot sauce and serving with a creamy dill dip!
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, chicken fried tofu