Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 How would you make this vegan and gluten free? I used rice crumbs and flax meal/water sub for the egg whites, but it didn't stick too well and wasn't too tasty. Danielle 1 lb. firm tofu 1/2 c. seasoned italian bread crumbs 2 T. nutritional yeast or parmesan style soy cheese 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. paprika ( I left this out. I thought it has peppers in it) 2 egg whites, lightly beaten. After cutting the tofu into sticks, they are dipped in the egg whites and rolled in the bread crumbs before baking. Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 I make a similar thing (Tofu Schnitzels) using sweet chilli sauce to adhere the crumbs. If you can't have peppers, then that is obviously out, but another sauce, mayonnaise or plain soy yogurt would also work. I find that the tofu needs to be dry as possible. I press the tofu firmly with paper towels to remove any excess moisture. Then, after coating in the sauce, press the tofu very firmly into the crumbs. The crumbs stick reasonably well if you handle them carefully while they are cooking. HTH, Kim , " DMHS " <dhsellers wrote: > > How would you make this vegan and gluten free? I used rice crumbs and flax meal/water > sub for the egg whites, but it didn't stick too well and wasn't too tasty. > Danielle > > 1 lb. firm tofu > 1/2 c. seasoned italian bread crumbs > 2 T. nutritional yeast or parmesan style soy cheese > 1/2 t. garlic powder > 1/2 t. onion powder > 1/2 t. paprika ( I left this out. I thought it has peppers in it) > 2 egg whites, lightly beaten. > > After cutting the tofu into sticks, they are dipped in the egg whites and rolled in the bread > crumbs before baking. > Thanks. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 Thanks, Kim. I will try those suggestions next time I make them. - Danielle ________________________________ Kim <bearhouse5 Monday, December 29, 2008 6:34:42 AM Re: Breaded Tofu Sticks I make a similar thing (Tofu Schnitzels) using sweet chilli sauce to adhere the crumbs. If you can't have peppers, then that is obviously out, but another sauce, mayonnaise or plain soy yogurt would also work. I find that the tofu needs to be dry as possible. I press the tofu firmly with paper towels to remove any excess moisture. Then, after coating in the sauce, press the tofu very firmly into the crumbs. The crumbs stick reasonably well if you handle them carefully while they are cooking. HTH, Kim Vegan-and-Gluten- Free@ .com, " DMHS " <dhsellers@. ..> wrote: > > How would you make this vegan and gluten free? I used rice crumbs and flax meal/water > sub for the egg whites, but it didn't stick too well and wasn't too tasty. > Danielle > > 1 lb. firm tofu > 1/2 c. seasoned italian bread crumbs > 2 T. nutritional yeast or parmesan style soy cheese > 1/2 t. garlic powder > 1/2 t. onion powder > 1/2 t. paprika ( I left this out. I thought it has peppers in it) > 2 egg whites, lightly beaten. > > After cutting the tofu into sticks, they are dipped in the egg whites and rolled in the bread > crumbs before baking. > Thanks. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 I would use veggie puree in place of the egg and bread crumbs either from leftover bread heels, or some commercially prepared gf crumbs. A single small jar of baby food squash, for example might be sufficient to replace the egg for dipping. BL On Mon, Dec 29, 2008 at 3:45 AM, DMHS <dhsellers wrote: > How would you make this vegan and gluten free? I used rice crumbs and > flax meal/water > sub for the egg whites, but it didn't stick too well and wasn't too tasty. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 That's an interesting idea. Do you thin out the baby food with water? If so, how much? Thanks for the idea. On Mon, Dec 29, 2008 at 11:46 AM, Brenda-Lee Olson < shalomaleichemacademy wrote: > I would use veggie puree in place of the egg and bread crumbs either > from > leftover bread heels, or some commercially prepared gf crumbs. A single > small jar of baby food squash, for example might be sufficient to replace > the egg for dipping. > > BL > > > On Mon, Dec 29, 2008 at 3:45 AM, DMHS <dhsellers<dhsellers%40>> > wrote: > > > How would you make this vegan and gluten free? I used rice crumbs and > > flax meal/water > > sub for the egg whites, but it didn't stick too well and wasn't too > tasty. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 Hi Jae No baby food purees are often very thin. Squash especially. I think if you feel the one you get is too think you could thin it to the consistency of egg white, but I find the puree is usually already thinner. BL On Tue, Dec 30, 2008 at 9:13 AM, Jae Jones <recyclednew wrote: > That's an interesting idea. Do you thin out the baby food with water? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 Thanks. I'm definitely going to buy some baby squash and try it! On Tue, Dec 30, 2008 at 4:23 PM, Brenda-Lee Olson < shalomaleichemacademy wrote: > Hi Jae > > No baby food purees are often very thin. Squash especially. I think if you > feel the one you get is too think you could thin it to the consistency of > egg white, but I find the puree is usually already thinner. > > BL > > > On Tue, Dec 30, 2008 at 9:13 AM, Jae Jones <recyclednew<recyclednew%40gmail.com>> > wrote: > > > That's an interesting idea. Do you thin out the baby food with water? > > > > Quote Link to comment Share on other sites More sharing options...
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