Every now and then, I go through phases where I get too focused on checking off my daily list of tasks, and end up eating whatever is quickest and easiest, so I can get back to work. I’m sure most humans in modern society can relate to that.
Lately, I’ve been baking and selling at Farmer’s Markets, which is very fun and rewarding, but instead of a big bowl of vegetables and rice for dinner, it’s been muffins, muffins and more muffins (and sometimes cookies.) I shouldn’t be complaining because they are delicious and light, not to mention filled with nutrients, but sometimes my body screams at me for some more variety, and some protein to keep me going.
These crispy, breaded tofu strips are an excellent snack to have on hand, whether you just eat them on their own, or add them to a meal. The recipe makes 15 slices, depending on how thick you cut them, so there’s a good chance you’ll have some leftover in the fridge for quick meals. Just quickly re-heat them in a pan and you’re good to go.
One of the best parts of these tofu strips is, that if you’re trying to cut back on meat, they make a great alternative since the seasoning is similar to what you’d get with a chicken strip. And, if you use gluten free breadcrumbs, they suit a GF diet as well.
- 1 Package Extra-Firm Tofu sliced into 15 pieces
- ½ cup non-dairy Milk
- 1 Tbsp Dijon Mustard
- 1 Tbsp Soy Sauce Tamari for GF
- ¾ cup Breadcrumbs Use GF if necessary
- ⅓ cup Nutritional Yeast
- 1 Tbsp Paprika
- 2 tsp dried Thyme
- 1 tsp Onion Powder
- 1 tsp dried Basil
- ½ tsp Fennel Powder
- 1 tsp Sea Salt
Heat the oven to 350°F and line a baking sheet with parchment paper.
Open your package of tofu, drain the water and place on the cutting board. Cut widthwise into ¼" slices. Sandwich the slices between two dishtowels and press out the moisture, either by using your hands and body weight, pressing down on them, or with heavy objects like books. If using heavy objects, let them rest for an hour to remove as much water as possible.
After you've pressed the tofu, combine the dry mix in one bowl and stir, and the wet mix in another bowl. Take a slice of tofu, dip it in the wet mix, getting it completely wet, then transfer it to the dry mix, and coat both sides. Place on the lined baking sheet and continue until all tofu is breaded.
Bake for 10 minutes, then remove from oven and flip tofu. Return to the oven and bake 10 more minutes, or until golden and crispy. Enjoy warm and store leftovers in the fridge.
*It's best to use one hand for the wet mix, and one for the dry mix, so you don't end up with two hands covered in thick, wet breadcrumbs.
**Breadcrumbs can be replaced with crushed crackers.