Difference between revisions of "Southern Baked Tofu"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
||
| Line 24: | Line 24: | ||
[[Category:Fijian Vegetarian]] | [[Category:Fijian Vegetarian]] | ||
[[Category:Nutritional yeast Recipes]] | [[Category:Nutritional yeast Recipes]] | ||
| − | + | ||
[[Category:Sage Recipes]] | [[Category:Sage Recipes]] | ||
[[Category:Chickpea flour Recipes]] | [[Category:Chickpea flour Recipes]] | ||
[[Category:Cornflake crumb Recipes]] | [[Category:Cornflake crumb Recipes]] | ||
Revision as of 14:49, 2 April 2012
Ingredients
- 1 lb extra-firm tofu
- 1 cup cornmeal
- 1 stick margarine
- nutritional yeast
- pinch of salt
- sage
- celery salt
- corn flakes
- brown rice flour or garbanzo flour
Directions
- Cut tofu into ¼-inch thick slices.
- In a bowl, mix all the dry ingredients.
- In a small skillet, heat up ½ – 1 stick margarine.
- When completely melted, dip tofu in margarine; make sure you coat all surfaces.
- Dredge tofu to dry breading, and cover both sides.
- Transfer breaded tofu to a lightly greased tray or cookie sheet.
- Bake until crunchy, about 8 – 10 minutes.
