Oven-Roasted Tom Tofu
from Breaking the Food Seduction by Neal Barnard
Submitted by: juliemb
1 pound firm regular tofu, rinsed and patted dry
Marinade:
3/4 cup water
3 tbsp low-sodium tamari
3 tbsp nutrtional yeast
1/2 tsp poultry seasoning
1/2 tsp ground coriander
1/2 tsp onion powder
1/2 tsp garlic powder
Coating Mix:
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
1/4 cup nutritional yeast
1/2 tsp onion powder
1/2 tsp salt (optional for ETL)
1/8 tsp pepper
Cut the tofu into eight 1/2-inch-thick slices and place in a wide, shallow
mixing bowl. Whisk together marinade ingredients and pour over tofu. Turn slices
over so all sides are well coated. Cover bowl and place in refrigerator. Let
marinate several hours or overnight, turning slices over occasionally, or
spooning the marinade over them from time to time.
When ready to cook, preheat oven to 400 degrees. Mist a baking sheet with
nonstick cooking spray, or line with parchment paper, and set aside. Combine
ingredients for coating mix in a shallow bowl. Remove each slice of tofu from
marinade one at a time and dredge in coating
mix, covering it well all over. Place on prepared baking sheet as soon as it is
coated. Mist the tops lightly with olive oil or nonstick cooking spray [*note
when I did this the force of the spray blew off a lot of the coating mix so be
careful! Best not to use any oil anyway]
Bake until the bottoms are golden brown, about 15 minutes. Turn over slices
and bake until the other side is golden brown, about 15 minutes longer.
Tip: Save leftover marinade and thicken with a small amount of flour,
arrowroot, or cornstarch to make a delicious gravy.
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