I am not gonna lie but I have been pretty lame this summer for Meatless Monday entrees. I think once I made a vegetable soup but other than that, I've been making Spaghetti with Tomato Sauce every monday. Last Monday, I made pasta with steamed veggies tossed with olive oil and some spices and it turned out really well.
This past Monday, I found a Simply Organic app on my Ipad and found Tofu Tenders and decided to make it. It is a fantastic app if you have a ipad and like to cook. It has tonnes of different options meaning not all are vegetarian. Here is the recipe, directions followed by some photos:
Ingredients
1 pound firm or extra-firm regular tofu
2/3 cup soymilk or other nondairy milk of choice
1 tablespoon tamari (I didn't have any tamari, so I googled it and basically it is just a very rich soy sauce, so that is what I used)
1 tablespoon freshly squeezed lemon juice (I just used bottled as all I had)
2/3 cup whole wheat flour or 2/3 cup spelt flour
1/3 cup cornmeal or 1/3 cup dry breadcrumbs (I used oatmeal as had no cornmeal and too lazy to make breadcrumbs. It didn't work as well, definitely using breadcrumbs next time)
3 tablespoons nutritional yeast flakes (googled this as well and it is basically a cheese replacement so I just used parmasean cheese)
2 teaspoons Italian seasoning blend
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2/3 cup soymilk or other nondairy milk of choice
1 tablespoon tamari (I didn't have any tamari, so I googled it and basically it is just a very rich soy sauce, so that is what I used)
1 tablespoon freshly squeezed lemon juice (I just used bottled as all I had)
2/3 cup whole wheat flour or 2/3 cup spelt flour
1/3 cup cornmeal or 1/3 cup dry breadcrumbs (I used oatmeal as had no cornmeal and too lazy to make breadcrumbs. It didn't work as well, definitely using breadcrumbs next time)
3 tablespoons nutritional yeast flakes (googled this as well and it is basically a cheese replacement so I just used parmasean cheese)
2 teaspoons Italian seasoning blend
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Directions
Gently squeeze the block of tofu over the sink to remove any excess water. Cut it in half lengthwise, turn each half cut side down, and cut each half into 4 slices to yield a total of 8 pieces. (some of pieces were too thin and ended up being overcooked and rubbery, make sure to not do that to yours)
Preheat the oven to 400 degrees F. Lightly oil a cookie sheet and set aside. Place the soymilk, tamari, and lemon juice in a small bowl, stir to combine, and set aside for 10 minutes to thicken.
Place the flour on a large plate. Using your hands, thoroughly dust the tofu pieces with the flour on all sides. Place the pieces on another large plate and set aside. Stir the cornmeal, nutritional yeast flakes, Italian seasoning blend, garlic powder, paprika, salt, and pepper into the flour.
Using your hands, dip each floured piece of tofu into the soymilk mixture, then into the cornmeal mixture, pressing down slightly to thoroughly coat each piece on all sides. Place the breaded pieces on the prepared cookie sheet.
Bake for 10 to 15 minutes or until the pieces are golden brown all over. Flip the pieces over with a metal or heat-proof spatula. Bake for 10 to 15 minutes longer or until the pieces are golden brown on the other side. Serve hot or cold.
Alternatively, for a crispier crust, the breaded tofu pieces can be fried in a little olive oil in a large skillet. Drain the pieces on paper towels to remove any excess oil before serving.
Preheat the oven to 400 degrees F. Lightly oil a cookie sheet and set aside. Place the soymilk, tamari, and lemon juice in a small bowl, stir to combine, and set aside for 10 minutes to thicken.
Place the flour on a large plate. Using your hands, thoroughly dust the tofu pieces with the flour on all sides. Place the pieces on another large plate and set aside. Stir the cornmeal, nutritional yeast flakes, Italian seasoning blend, garlic powder, paprika, salt, and pepper into the flour.
Using your hands, dip each floured piece of tofu into the soymilk mixture, then into the cornmeal mixture, pressing down slightly to thoroughly coat each piece on all sides. Place the breaded pieces on the prepared cookie sheet.
Bake for 10 to 15 minutes or until the pieces are golden brown all over. Flip the pieces over with a metal or heat-proof spatula. Bake for 10 to 15 minutes longer or until the pieces are golden brown on the other side. Serve hot or cold.
Alternatively, for a crispier crust, the breaded tofu pieces can be fried in a little olive oil in a large skillet. Drain the pieces on paper towels to remove any excess oil before serving.
Everybody quite enjoyed the Tofu Tenders - even Finley and Greg. I served them with steamed veggies which was perfect for our healthy Meatless Monday entree.
You definitely need to give this one a try!
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