Ingredients

The following ingredients have 4 Servings
  • 1 block of extra/super firm tofu
  • 1/4 cup plain bread crumbs
  • 1/4 cup panko breadcrumbs
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp sage
  • 1/8 tsp onion powder
  • 1/8 tsp cayenne pepper [optional]
  • a pinch of white pepper
  • a few cranks freshly ground black pepper (to taste)
  • 1 egg (lightly beaten)
  • 1/2 cup milk
  • 2-3 TBSP all-purpose flour
  • cooking oil spray ((olive oil or coconut oil))

Instruction

  • Preheat oven to 400 degrees F.
  • First drain the water from your package of tofu, gently squeezing/blotting out any excess liquid with a few paper towels.
  • Turn the block on it's side and cut into two symmetrical sheets.
  • Cut each sheet in half vertically, then horizontally, then again at each diagonal until you have a total of 16 tofu triangles. You can also cut the tofu into 8 larger squares for nuggets that have more tofu and less breading!
  • Set aside.
  • In a medium sized bowl, mix together both breadcrumbs along with your seasonings.
  • Next grab a small bowl and mix together your egg and milk.
  • Fill a third small bowl with the flour and get ready to dip!
  • Dip each tofu triangle in the flour mixture, then the egg bowl, and finally plop it straight into the breadcrumb bowl and cover with breading. I don't do anything daintily so I literally smash the breadcrumbs into the tofu wedge to pack in as much coating as I can.
  • Spray all sides with cooking spray [top, bottom, and sides] and place on an oil-rubbed baking sheet.
  • Bake at 400F for 35 minutes, flipping them after the 20 minute mark.
  • Enjoy immediately with your favorite dip!