Oven Baked Chicken Fried Tofu

The following is totally not retro unless you are interested in newfangled retro foods. It IS what we had for dinner though and quite tasty. The recipe is from the fabulous Crescent Dragonwagon’s Passionate Vegetarian cookbook. (Seriously, everyone should buy this cookbook. Whether you are a vegetarian, like vegetarians or are mystified by vegetarians, this is THE cookbook to own. It is huge and I didn’t even consider ditching it in the great cookbook declutter of 2008. )

Tofu and Marinade

3 cloves garlic, pressed
2 tablespoons tamari or shoyu soy sauce (ok, I am heathen and used plain old La Choy soy sauce)
1 tablespoon nutritional yeast
1 teaspoon balsamic vinegar
1/2 teaspoon turmeric
1 to 2 dashes Tabasco or similar hot sauce
1 package firm traditional water-packed tofu, pref reduced fat, sliced the short way into rectangles 1/2 inch thick, well-drained

Breading

1 cup crisp bread crumbs
1/2 cup corn or wheat flakes
1/4 cup unbleached all-purpose flour
1/4 cup nutritional yeast
1 teaspoon paprika
1/2 teaspoon dried sage leaves, crumbled between your fingers
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil
Salt and plenty of fresh ground pepper to taste
1 1/2 teaspoons olive oil
cooking spray or olive oil spray
1 egg, beaten (optional)

Prepare the tofu: Combine the garlic, tamari, nutritional yeast, vinegar, turmeric and tabasco. Rub the marinade into the tofu. Cover and refrigerate at least 6 hours. (Ok so I threw it all in a ziploc and put it in the fridge)

Make the breading: Combine the breadcrumbs, cornflakes, spices in a zippy bag. (we didn’t have sage and I forgot the thyme) Drizzle in the olive oil and toss together. (errr I missed this step completely)

Preheat oven to 400.

Spray baking sheet with cooking spray (or use nonstick sheet). Set aside.

Beat the egg together with 2 tablespoons water and a little additional salt and pepper. (We didn’t have egg. I threw some milk and a little olive oil in my flat bowl for this step. Missed the salt and pepper here)

Drop the marinated tofu into the breading one by one. Shake. Pull out. Dip in egg mixture, then back to the zippy bag of breading. Shake again. Put on baking sheet. Repeat until all is double coated.

Spray top of tofu with a little more cooking spray. Bake 10-12 minutes. Flip over (with tongs or pancake turner) Bake 10-12 more minutes. If it isn’t crisp, run it under the broiler for a few minutes.

Serve with mashed potatoes/rice and chicken style gravy.

Comments

  1. Yep it was good and I’m sorry I didn’t save the left-overs.

  2. This sounds tasty, although I still can’t do the texture of tofu. I may try this with tempeh though.