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Breaded Baked Tofu

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It’s a quiet night in my house.  Everyone is cuddled up and asleep.  It’s only 8:00 PM, guys!

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The animals are tucked in; Henry is tucked in.  All that’s left are the grown-ups.  I’m all played out and ready for bed already…

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But first… I have a great recipe for you!

 

Breaded Baked Tofu.  I would say that the recipe reminds me of chicken fingers, but it’s been a while since this veg has eaten chicken fingers.  My memory of what a chicken finger tastes like is probably warped, much like how you forget how dang delicious ‘real’ coke is when you’ve been drinking the diet version for too long.  So let’s just say this tastes like a chicken finger if you haven’t had a chicken finger in about four years.  

 

That’s my round-about way of saying this is really, really good.  I bet kiddos would like it. 

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In lieu of breadcrumbs or panko crumbs, this recipe uses Rice Chex, making it gluten-free.  Depending on the firmness of your extra firm tofu, you may want to press and drain it first.  I find that Trader Joe’s EF tofu does not require draining but Nasoya’s does.  I use this method to press tofu.

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Breaded Baked Tofu

 

Ingredients (for two servings):

 

  • 1 block of extra firm tofu
  • 3 cups Rice Chex
  • 1/2 tablespoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/2 cup cornstarch
  • 2 eggs
  • Ketchup or mustard for dipping

 

Directions:

 

  • Drain tofu, if necessary.  Slice into 1/4-inch thick pieces. 
  • Preheat oven to 400 degrees and grease a cookie sheet with non-stick spray.
  • In a food processor, blend cereal, garlic salt, and chili powder together.
  • Use three shallow bowls to create a dipping station:  place cornstarch in one bowl, beaten eggs in another, and cereal mix in the third.  Put the cookie sheet close by.
  • Dip each piece of tofu first in the cornstarch, then the beaten eggs, and then the cereal.  Be sure to coat the tofu thoroughly with the cereal.  Place on cookie sheet.  Repeat.
  • Bake for 28 minutes, flipping once when there are five minutes left.
  • Serve with dipping sauce.

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Everyone wanted a piece.  Smile 

 

Side note: Thank you SO MUCH for your support of the Operation Beautiful One Note at a Time book. Thank you, thank you, thank you to everyone who purchased a copy thus far.  It means the WORLD to me, and I appreciate it ever so much.

 

Do you always press your tofu?

{ 20 comments }

 

Leave a Comment

  • Katie @ Talk Less, Say More December 28, 2012, 8:19 pm

    YUM! I haven’t had chicken fingers in at LEAST 10 years (!!!) so I’m sure these taste fan-freaking-tastic!! ;)

    Reply
  • Tammy Root December 28, 2012, 8:27 pm

    Oh, Caitlin — expect a gift from me sometime soon. You really need the TofuXpress and I am going to bless you with one. :)

    Reply
  • Hayley @ Running on Pumpkin December 28, 2012, 8:43 pm

    Chicken fingers will always hold a place in my heart – pretty sure it made up 99% of my diet as a kid. Now that I love tofu this recipe sounds even better! Thank you, I will definitely be trying this one. :)

    Reply
  • Nadiya @ Milk and Honey on the Run December 28, 2012, 8:59 pm

    Oh this breaded tofu recipe sounds amazing! Definitely going on my to cook list ^^

    Reply
  • Helen December 28, 2012, 9:43 pm

    Hubby and I had plain pasta and green beans with our son at 5pm and were looking for a snack so we are actually eating this right now at 8:45 lol it is SO good! Do you have any ideas for egg substitutes when breading? My son is allergic and we use flax when baking but not sure what to use for breading. Maybe his soy milk? I know he would love these tofu nuggets!

    Reply
  • Lee December 28, 2012, 9:57 pm

    My husband just got me a tofu press for Christmas. Previous to that, I stacked heavy books on my tofu.

    Reply
  • Meghan Telpner December 29, 2012, 8:33 am

    I make this often using dried coconut mixed with a bit of lime. Such an easy meal!

    Reply
  • Sharon@DiscoverExploreLearn December 29, 2012, 9:53 am

    Yum ! My kids would love these “chicken fingers.”

    We use plates with books stacked on top to press Tofu. It works, but I’m sure at some point I will invest in a tofu press.

    Have you tried Wildwood sprouted tofu ? It’s already marinated (thai is my favorite). It’s SO good. – http://www.wildwoodfoods.com/

    Reply
  • Sara @ fitcupcaker December 29, 2012, 10:35 am

    Ive never had tofu, guess I should try it. That looks great!

    Reply
  • Heidi December 29, 2012, 1:20 pm

    that looks delicious! Am definitely going to have to give that a try!

    Reply
  • Jolene (www.everydayfoodie.ca) December 30, 2012, 4:46 pm

    Nope, I’ve never pressed tofu. I like the extra firm just the way it is.

    Reply
  • Margaret December 31, 2012, 9:23 am

    I made this last night and it was amazing! I couldn’t believe how crispy it baked up. Looking forward to leftovers for lunch :) Yum!

    Reply
  • Angie @ Losing It and Loving It December 31, 2012, 4:19 pm

    Oh my that tofu looks awesome! Will definitely try it sometime.

    I do press my tofu but get impatient so don’t wait too long lol

    Reply
  • Amber K December 31, 2012, 10:59 pm

    This looks so good I wish I could eat soy! Great photography Caitlin. :)

    Reply

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