Recipe: Shake and Bake TofuMy favorite method of cooking tofu is to bake it, mostly because it is less messy than pan frying, but also because it creates a nice texture. It really helps to cook on parchment paper (or with a reusable non-stick liner) to prevent sticking and make clean up easy. This recipe is slightly adapted from the cookbook, The Vegetarian 5-Ingredient Gourmet.
1 package extra firm tofu, pressed, then cut into cutlets, sticks, strips, or cubes
1/4 cup wheat germ (or use unseasoned bread crumbs, panko crumbs, crushed all-bran or Fiber One cereal, etc.)
1/2 - 1 tsp salt-free seasoning (you can use any flavor that complements your dish)
Put wheat germ and seasoning in a plastic bag. Adding small amounts at a time, shake to coat each tofu piece. Place on a baking sheet covered with parchment paper (or lightly oiled).
Bake at 425 degrees for 12 - 14 minutes.
Some suggestions for use:
- Mix cubes in with a stir-fry or chill and toss with a salad.
- Serve sticks with a dipping sauce.
- Cutlets make a nice main dish, in a sandwich, or served on top of a salad or pasta dish.
- Strips are delicious in a wrap (especially good with lemon pepper seasoning).