Friday, November 19, 2010

Oven Roasted Tom Tofu

While making out our Thanksgiving menu, I ran across this little jewel. Won't hit my table this year (we're going w the Tofurkey and the Dinner Roast combo), but maybe it'll hit yours :)

1 pound regular tofu (firm), rinsed and patted dry
3/4 cup water
3 tablespoon soy sauce -- I use Bragg's
3 tablespoon nutritional yeast
1/2 teaspoon poultry seasoning -- I use the chik-it seasoning
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Coating Mix:
1/2 cup whole wheat pastry flour
1/4 cup yellow cornmeal -- I like panko instead
1/4 cup nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Cut the tofu into 1/2-inch-thick slices, and place them in a wide, shallow mixing bowl.
Place all the ingredients for the marinade in small mixing bowl and whisk them together.
Pour the marinade over the tofu, spooning it over each slice.
Turn the slices over so that all sides are coated well with the marinade.
Cover bowl and place in refrigerator.
Let tofu marinate for several hours or overnight, turning slices over occasionally.
When you are ready to cook the tofu, place the ingredients for coating mix in a shallow mixing bowl, and stir well.
Preheat oven to 400 degrees.
Mist a baking sheet with nonstick cooking spray, and set aside.
Remove each slice of tofu from the marinade, and dredge it in the coating mix, covering it well all over.
Place tofu on baking sheet.
Mist the tops lightly with nonstick cooking spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn slices over, and bake until other sides are golden brown.

Makes about 8 slices (4 servings).

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