Looking for a quick and simple way to prepare tofu? This is it!
Looking for a quick and simple way to prepare tofu? This is it!
Number of Servings: 4
1 pound firm tofu, sliced into wedges/fingers 1 cup Italian breadcrumbs (note: you will not need this many breadcrumbs, but using this much will ensure easier breading)
Preheat oven to 350 degrees. Drain the water off of the tofu, rinse it, and set it in a colander to let excess water drain off. Spray a cookie sheet with non-stick cooking spray. Cut the tofu into 1/2 inch wedges, and spray both sides of the tofu wedges with the cooking spray Roll them in the breadcrumbs. Lay the wedges on the cookie sheet and give the tops one more spray. Bake for about 15-20 minutes or until golden brown. Serve with dipping sauces (ketchup, honey-mustard, ranch, etc.)
These are so good! I had some pete's2go Sesame Ginger tofu in the refrigerator and tried it with and without almond flour. They're equally good! Thanks for suggesting this. I liked the crispier ones better. I sliced them 1/4 " and baed them 20 minutes, turning half way through.
I thought this was going to be nasty, but seeing as a block of tofu and bread crumbs were one of few items in my fridge, I decided to try it. The tofu was the "herbed" variety and I added italian seasoning to the bread crumbs. Baked for about 35 min ... amazingly good! So surprised!
Made these for my super bowl party and didn't tell my guests what they were until they started to rave about them! Thanks, I will serve these again to groups of vegetarians and omnivores alike. They were a big hit. I did spice up the coating tho.
Sounds good. For anyone wondering what tofu is, it's a "beancurd" made from soya beans and water usually with a calcium based setting agent or sometimes nigari which I think comes from seaweed (it's definately of plant origin) and doesn't affect the flavour. The tofu is solid,firm, slightly soft
I've had the high-fat version of this where wedges are lightly dusted with corn starch then deep fried...it's amazing how much they taste like good deep fried stuff. If you can it's a good idea to press the wedges between paper towels to get a lot of the moisture out before cooking. Use Mrs.Dash too
I made these last night. They were wonderful. Even my husband enjoyed them. I baked them for 20 minutes and turned them half way through to make sure both sides got crisp. Next time I would had a dash of garlic powder and red pepper flake to spice them up. All in all, good recipe.
I cut the thick rib out of a romain lettuce leav ane rolled the wedges with a little fine diced tomato and a dusting of parm...really enjoyed this cooking technique.I usually fry mine,this was better for my diet...Chef Jim...Also health food stores sell flavored tofu and I think this would work well
This recipe was very yummy. I followed it, but just added some garlic powder to the bread crumbs, and sliced the tofu super thin. Made it again last week with light extra firm tofu, and some hot and spicy shake and bake. Wonderful and great for when you need something quick and easy!
So yummy with sweet chilli sauce. I followed other comments and cooked them a little longer (30 minutes). I also made them without the breadcrumbs, and even plain (then add sauce of your choice) these are really tasty.
I made this and it was delicious! Just have to remember firm, not semi-firm as it will break easily. Still turned out so good!! I made my own honey-mustard dip. Will be making lots more with different homemade dips.
I LOVED this!!! I strayed a little though. I used dijon mustard and some chipotle tabasco to make the crumbs stick better and I used Iron Chef Garlic Panko for the crumbs. The BEST thing I have ever done with Tofu thus far. Thanks
I tried marinating, but used too much soy sauce. It is best to go easy on the marinade for this one. Otherwise it might get a bit too salty. Otherwise, this is a great way to have crisp tasty tofu.
INCREDIBLE! I have the pickiest kids in the universe and my 7 yr old ds said that he preferred these over the store bought ones! I did have to make some adjustments for my dh who is on a sodium-restricted diet, so in place of breadcrumbs, we used tortilla crumbs and salt-free seasonings. YUMMY!
My dauughter loved them. I didn't dislike them, but I know my DH wouldn't like them. I would definitely make them again because DD is a very picky eater. I'll save them for mommy/daughter dinners.
I also cooked the recipe a little longer. I love that this is a way to prepare tofu and make it a little crispier! I have also made this recipe with different spices added to the breadcrumbs- very tasty!
I have heard horror stories about tofu, and was very skeptical trying anything. But I was given a square of Firm tofu and after reading some of the ratings, decided on this one to be my first attempt. I was very pleased with the way they turned out and will now continue to modify to my taste! TY!
Similar to fish sticks in flavor/mozarella cheese sticks in texture. We used olive oil flavored cooking spray and Panko crumbs. Needs salt or some other season, because it is quite bland with Panko not salted and tofu not salted. My 13 loved it, and even ate the leftovers reheated. She's vegetarian.
Awesome! I made up a similar recipe tonight for dinner! I included mine as a redo but only because it it is quicker on the stove top. I'm all about quick. Plus it is over 100 here and I am NOT turning on the oven! LOL!
This sounds good. I've been trying to find tofu recipes that I might like. So far, not much success. I don't hate it, but it just tastes so bland to me. Several people have mentioned flavored tofu. Where do you find it?
Loved it! I pressed my tofu to get rid of the excess water, soaked it in veggie broth to add flavor and then followed the rest of the instructions. I also added parmesan cheese to my breadcrumbs. Yummy!
I tried this recipe this evening and I was really impressed at how it tasted. I also found it very filling too. I did adjust the recipe slightly. I added some grated Parmesan cheese on top and dipped the sticks in tomato sauce. Will certainly keep this as one of my favourites.
Reader's alternate suggestions prove that if you like anything, you can like tofu. Just use what you like to marinate, coat tofu with, or dip into what sauce you like. No problem as long as you use your imagination to prepare and to serve.
Have used tofu off and on for a few years for healthyness. Have mixed it in recipes and didn't tell family members till after it was eaten. No complaintes. Will definitely try this and some of the other suggestions as well.