I have begun to experiment with tofu.
I don’t know why it took me so long to research safe tofu companies. I got in touch with Nasoya and was told their facility is free of dairy, eggs and beef. SCORE!
Let the tofu love begin!
I have made tofu at home three times in a little over a week. I have made a tofu and veggie stir fry twice. Yum!
Last night, I decided to try an old chicken recipe with the tofu.
Mmmmmm… even the 5 year old liked it! (covered in ketchup, of course, but hey- she ate it happily!)
This recipe comes from allrecipes.com.
I have modified the spices a bit. Feel free to change the spices to ones you and your family enjoy.
I also use homemade bread crumbs, but store bought breadcrumbs or panko would work well, too.
This breadcrumb mixture made more than enough for half a container of tofu. I think I could have used this recipe for the entire package, but I was hesitant to use all the tofu in case this didn’t turn out. But it did and my little family loved it!
So tonight, we are having the other half of the tofu and I’m making these crispy shake and bake tofu tenders again! Along with some garlic mashed potatoes and maybe some stewed fresh green beans. And some homemade vegan gravy for the taters and beans… Mmmm, mmm! I better hurry this post up so I can cook- it’s almost dinner time already!
2 cups breadcrumbs
3 Tbs canola oil
1/2 tsp salt
1 tsp paprika
1/8 tsp pepper
1/4 to 1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp poultry seasoning
pinch (or a peench as we say) of basil, dried parsley & dried oregano
2 flax eggs (2 Tbsp of ground flax and 6 Tbsp of water mixed together)
1 package of extra firm tofu, pressed between two plates for about 20-30 minutes (do this in advance and cut the tofu into strips like chicken tender sized)
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- Prepare your flax eggs in a medium sized bowl and whisk with a fork. When the flax eggs are gelled and gooey, they are ready.
- Take everything above the starred line and mix it together in a gallon plastic baggie- adding the oil last. I like to shake the dry ingredients together first and then add the oil.
- Dip one tofu strip into the flax egg and then put it into the seasoned breadcrumb mixture and shake. Place the tofu strip onto a parchment lined cookie sheet (foil works, too, but parchment gives you no stick to the pan-ness! 😉 )
- Repeat with each tofu strip. If you run out of flax eggs, you will need to make another one (1Tbsp of ground flax & 3 Tbsp of water)
- Bake for 5 minutes. Gently flip the tenders. Bake for 5 more minutes. Flip tenders. Bake for another 3-4 minutes, or until tenders are crispy.
Serve as you would serve chicken tenders, with a sauce or ketchup. (SG loves it this way.)
The Huzz and I prefer these crispy tenders cut up and served in a bowl along with other food. (Like in a salad or with a pasta dish with the tofu standing in for the chicken.)
It totally looks like chicken- but it doesn’t taste like it. The flavor is all in the crispy coating, so don’t be afraid to spice it up in the bag!
I hope y’all enjoy these crispy shake and bake tofu tenders. (I’m still working on getting my Southern back, y’all! I kind of lost it from living in Ohio and Iowa for so long!)