This is a really yummy dish that modified for the college student’s pantry 🙂 A delicious crispy crust around a hot, melt-in-you-mouth tofu slice…mmm! Best of all, it’s vegan 😀

-Nicole Ing

 

 

 

 

 

 

 

 

1 lb firm or extra firm non-GMO tofu, drained with water pressed out (I suggest using a cheesecloth if you have one. Drier tofu block = crispier crust)

1 cup panko breadcrumbs OR finely crushed corn flakes

1 tsp onion powder

1 tsp garlic powder

1/4 tsp salt

olive oil

 

DIRECTIONS

1) Preheat the oven to 350 degrees.

2) Cut the tofu into slices 1/4″ thick.

3) Combine panko (or crushed corn flakes), onion powder, garlic powder, and salt.

4) Brush a baking sheet with olive oil

5) Brush the sides and edges of a tofu slice with olive oil. Coat in crumb mixture and place onto baking sheet

6) Repeat until all tofu slices are coated

7) Bake tofu slices for 10 – 15 minutes until they turn a light golden brown color.

8) Turn the slices over and bake for another 10 – 15 minutes

9) Allow the tempting goodness to cool a  little (the coating will harden as the tofu blocks cool)

10) Enjoy as is or with your dipping sauce of choice 😀