Difference between revisions of "Southern Baked Tofu"
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* [[brown rice flour]] or [[besan|garbanzo flour]] | * [[brown rice flour]] or [[besan|garbanzo flour]] | ||
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# Cut [[tofu]] into ¼-inch thick slices. | # Cut [[tofu]] into ¼-inch thick slices. | ||
# In a bowl, mix all the dry ingredients. | # In a bowl, mix all the dry ingredients. | ||
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[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Extra-firm tofu Recipes]] | [[Category:Extra-firm tofu Recipes]] | ||
| − | [[Category:Fijian Vegetarian]] | + | [[Category:Fijian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Nutritional yeast Recipes]] | [[Category:Nutritional yeast Recipes]] | ||
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[[Category:Sage Recipes]] | [[Category:Sage Recipes]] | ||
[[Category:Chickpea flour Recipes]] | [[Category:Chickpea flour Recipes]] | ||
[[Category:Cornflake crumb Recipes]] | [[Category:Cornflake crumb Recipes]] | ||
Latest revision as of 09:27, 14 July 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
Procedures
- 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.
