Hands-down my favorite way to eat tofu. A much more healthful and delicious (I think!) version of those chicken strips we all loved as kids, at the very least they’re an effective ketchup-delivery mechanism. 🙂
1 block extra-firm tofu
1 cup whole wheat breadcrumbs
Batter (note: don’t be afraid to increase the seasonings…tofu doesn’t have much of a flavor on its own…)
- 1/2 cup your choice of milk
- 1/4 cup whole wheat flour
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp onion powder (optional)
- 2 tbs red wine vinegar
- 3 tbs dijon mustard (fine ground)
- 1/4 tsp pepper
Preheat oven to 400 degrees F.
Slice the tofu into strips and press it. I wrap the cut tofu in clean kitchen towels and set it under a few heavy books, for about 20 minutes, to remove as much water as possible.
Put the breadcrumbs into a wide shallow bowl. Combine the batter ingredients in another wide shallow bowl and whisk until smooth.
Dip each tofu stick into the batter first, so it’s completely covered, and then roll in the breadcrumbs so its completely covered. It will be messy!
Place them on a non-stick baking sheet. Bake for 35-40 minutes or until golden. Serve with kethcup, BBQ sauce, ranch, etc.
Tips for getting them crispy:
Try to remove as MUCH water as you can! Don’t underestimate how much water tofu can hide! I typically saturate several paper towels before pressing them, and let them press for anywhere from 20-45 minutes. Also, its important that you let them COMPLETELY cool before putting them into a container to store. They’ll “sweat” if put into a sealed container when warm and they’ll get soggy. I also let them bake for as long as I can without burning them to let them get crispy. Tofu can be a little tricky to deal with…good luck!