Crispy Breaded Tofu Strips

Crispy Breaded Tofu Strips
For the Breading:
1/2 Cup Panko Break Crumbs
1/8 Cup Flax Seed Meal
1/4 Cup Raw Walnuts, Crushed or Processed into crumbs
1 Tsp Basil (dried)
1 Tsp Parsley (dried)
1 Tsp Chives (dried)
1/2 Tsp Thyme (dried)
1/2 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Black Pepper
1/2 Tsp Sea Salt

For the Dip:
1 Cup unflavored Non-Dairy Milk (I used Soy)
1 Tbsp Corn Starch

Non-Stick Cooking Spray (I use an Olive Oil cooking spray)

Butchering your Tofu
First, be sure to press some of the water out of your Tofu. There are many different ways to do this… I put my Tofu block in a plastic baggie in the fridge, then put a book on top of that. Then I balance whatever sort-of-heavy item I just happen to have on hand on top of that book. Today it was a box of Capri-suns. Let it rest in the fridge for a minimum of 30 minutes. Remove the Tofu from the baggie, dump the liquid down the sink, and trash the baggie.
After pressing the Tofu, lay it on your chopping block so the largest area of the Tofu is on the block, and the longest area of it is towards you.
First, vertically cut it in half.
Second, leave it just as is and vertically cut each half in half.
Third, without moving it, cut each quarter in half, making 8 slices of Tofu.
Take 4 of those slices, and stack them up one on top of the other. Slice straight down the middle, long ways, so you have 8 long strips of Tofu.
Take the other 4 slices, and do the exact same thing.
You should now have 16 strips of Tofu, similar in shape to string cheese. If string cheese were short, square and made of processed soy.


– Preheat your oven to 425 degrees.

– Line a baking sheet with foil, spray with non-stick cooking spray, and set aside.

– Combine the ingredients for the dip in a small bowl. Use a fork or whisk if you must to get the corn starch blended with the ND Milk.

– Combine the ingredients for the breading in a separate bowl.

– Gently dredge a Tofu Strip in the dip, then transfer to the breading. Using your other hand, lightly press the breading into the Tofu strip, being sure to get all sides covered. Lay on your prepared baking sheet.

– Repeat with the next 17 strips.

– Bake your Tofu Strips for 20 minutes, then flip over. Bake for 20 more minutes or until nicely golden brown.

– Enjoy dipped in your favorite dip or alone. I prefer plain ‘ole Ketchup. 😀


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