This tofu is to die for! Really? I’ve never heard anyone say that before. Has anyone ever heard that in all the history of tofu-dom? I’ve heard of dishes with tofu in them that were to die for…. good pad thai comes to mind, but tofu in and of itself? It certainly caught my attention when a new friend told me that her sister’s recipe for baked tofu was to die for. When I told her I admired but was a bit dubious of this description of tofu, we decided that a great way to cement the friendship and get to know each other better was to have a cook-off to share and make some favorite recipes together.
Bearing the ingredients to make vegan parmesan cheese, cheddar cheese-y ball (also vegan), roasted (no stank) broccoli and some pre-made nut butter bliss balls, Mr. Bigg Sis, My favorite Son and I set off for our friend’s house where they would try to kill us with tofu. What can I say, we like to live life on the edge…. (Don’t say you aren’t impressed ’cause I can feel it from here!)
Little did we know that our friends were not only treating us to baked tofu but oysters (clearly not vegan, but oh so fabulous). Everyone rolled up their sleeves and got to work – with My Favorite Son making spiral potatoes, Mr. Bigg Sis shucking oysters with Mr. Host and me baking deadly tofu with Ms. Host. Luckily for all of us the soy-based suspense was limited as Ms. Host already had a batch of baked tofu in the oven so we didn’t have to wait long to try the dangerous dish. It was in fact delicious! Everyone in my family agreed and we happily munched slabs of tofu while preparing all of the other delicacies I mentioned above.
What a lovely way to get to know people better. We had a great meal, lots of laughs and learned some new favorites. Ms. Host and I concluded that the generous amount of onion powder in the recipe is very important to the success of the baked tofu, or as she stated in her love for this tofu, “I think it’s the onion powder that makes this stuff like crack to me.” Another tofu statement for the books…. or the blog!
I give you, straight from Ms. Host’s sister Nancy:
To Die For Baked Tofu!
3, 16 ounce packages of Firm or Extra Firm Tofu
1 cup flour (we used GF)
1 cup nutritional yeast flakes
1 Tbsp Lawry’s seasoned salt
2 Tbsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 Tbsp dried parsley
1 Tbsp wheat bran (we left this out to be GF)
1 stick vegan margarine or butter (1/2 cup) melted (we used Earth’s Balance Vegan margarine)
Mix dry ingredients together with fork. Have melted margarine / butter in saucepan on stove over low heat.
Drain tofu on a cotton cloth, & slice each block into 1/4 inch thick slices. Dip each piece of tofu in melted margarine/butter and remove it from saucepan with spatula.
Place into breading mixture. Coat thoroughly in breading mixture.
You can use a fork to scoop breading over the tofu, and then place on cookie sheet that has been greased with olive oil. When cookie sheet is full, pour any leftover melted margarine/butter over tofu pieces. Bake at 375 on the lowest shelf of the oven for 1 hour, turning after 1/2 hour. (If breading has not quite adhered to tofu, after 1/2 hour, just cook about 10 minutes longer before turning.)
Watch it towards the end of the hour as it is much tastier when still just a little crispy on the outside and soft on the inside. Don’t overcook! Baked tofu keeps well in fridge, can be frozen and makes great sandwiches.
Enjoy! Preferably with new friends