Southern Baked Tofu

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Southern Baked Tofu

 

A bit rich, but oh, so tasty! I apologize for the lack of quantities.

Generally, start with a bowl of 1 - 1 1/2 cup corn meal with some

kind of flour mixed in a smaller amount, 2:1 ratio. Seasonings should

be added so that there are enough in the coating to suit your tastes.

Try 1 tablespoon of each to start, and add more if you'd like. If I

make this in the future, I'll try and be more specific with amounts

but remember, there is no " wrong " way of doing it. It's a very

forgiving recipe.

 

 

1 lb. extra-firm tofu

1 cup cornmeal

1 stick margarine

Nutritional yeast

Pinch of salt

Sage

Celery salt

Corn flakes

Brown rice flour or garbanzo flour

 

 

 

Cut tofu into 1/4-inch thick slices. In a bowl, mix all the dry

ingredients. In a small skillet, heat up 1/2 - 1 stick margerine.

When completely melted, dip tofu in margarine; make sure you coat all

surfaces. Dredge tofu to dry breading, and cover both sides. Transfer

breaded tofu to a lightly greased tray or cookie sheet. Bake until

crunchy, about 8-10 minutes.

 

Serve with nutritional yeast gravy.