Oven-fried breast of tofu
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| ¼ | cup | Soy sauce |
| 3 | tablespoons | Nutritional yeast flakes |
| 2 | teaspoons | Crumbled sage leaves; or 1 tsp. powdered sage |
| ½ | teaspoon | Dried rosemary |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Onion powder |
| 2 | pounds | Reduced-fat; (firm or medium-firm) regular tofu |
| 1 | cup | Seasoned Flour |
| 2 | cups | Whole wheat flour or other grain flour |
| ¼ | cup | Nutritional yeast flakes |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Onion powder;, (opt.) |
| \N | \N | Pepper to taste; (see directions) |
SEASONED FLOUR
"The Almost No-fat cookbook" by Bryanna Clark Grog Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water, soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered sage, dried rosemary, dried thyme, onion powder. Instead of all or some of the traditional "poultry seasonings" (thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or whatever herbs are suitable for the dish you are making. For spicy Breast of Tofu, add as much Louisiana-style hot sauce to the marinade as you like. Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into ½-inch thick slices.
Marinate the tofu slices for as little as a few hours or as long as a few days(in the refrigerator). Turn the slices or spoon over the marinade from time to time, or store in a tightly lidded container, and shake.
To cook, preheat the oven to 400 degrees, and coat the tofu slices in flour, following
Lay the slices in single layers, not touching, on two lightly greased, dark-colored cookie sheets (the tofu won't brown properly on shiny aluminum sheets). Bake until the bottoms are golden, about 15 minutes. Turn the pieces over and bake until the other sides are golden, about 15 minutes more. Use immediately or cool on racks and refrigerate.
The slices will keep well wrapped in the refrigerator for several days.
Cold Breast of Tofu slices can be used as a sandwich "meat." Try them diced and mixed with celery and Tofu mayonnaise, for an excellent sandwich filling or hearty salad to serve on lettuce leaves. Serve hot slices topped with any sauce suitable for chicken or veal. Use in your favorite casseroles, or slivered in a chef's salad instead of chicken.
Store unused Seasoned Flour Mix in tightly covered container in the refrigerator.
Posted to fatfree digest by Bette Turlington <turlington@...> on Sep 14, 1998, converted by MM_Buster v2.0l.