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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Tofu slices with a yummy crispy coating, baked in the oven. I've found I enjoy Melody Prettyman's recipes! She likes to put lots of flavor into her foods. Adapted from 3ABN. Ingredients:
2 (14 ounce) packages firm tofu, sliced |
2 tablespoons olive oil |
1/2 cup raw cashews |
1/3 cup nutritional yeast flakes |
1 teaspoon chicken style seasoning (vegan-mckay s recommended) |
1 tablespoon dried parsley |
1/2 teaspoon salt |
2 tablespoons margarine (earth balance recommended) |
1 1/2 cups breadcrumbs |
coconut milk, oil or water for dipping tofu |
Directions:
1. Process bread crumbs and nuts in food processor until fine. Add nutritional yeast flakes, chicken style, parsley, salt and margarine. Process until mixed.
2. Spread olive oil on tofu slices, place on a foil or parchment lined baking sheet, and bake at 350 degrees for 15–25 minutes. Cool.
3. Dip prepared tofu slices in coconut milk, oil or water and then dip into crumb mixture, coating on both sides.
4. Bake at 350*F. degrees for 20–30 minutes, or until browned.
5. Serve with tartar sauce and garnish with green onions and sliced almonds.
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