Hello...This is pretty much the same idea as my recipe though I use
corn meal instread of the flour and crumbs and I add nutritional yeast,
curry powder and a dash of cayenne and some thyme to the other spices
you have listed. I use reduced fat water pack tofu for this recipe and
they have enough moisture in them so I don't need to use the egg white
to get the "breading" to stick. Naturally, it will have a much thinner
breading shell, but they do get pretty crispy.
>Gail Van Ryn
>Tofu Nuggets/Fingers/Cutlets (3-4 small servings)
>1 package firm lowfat tofu (mine is 12 oz.)
>1/4 cup flour (more or less)
>1 egg equivalent (2 whites or your favorite sub)
>1 cup fine dry bread or cracker crumbs (mixtures are fun)
>1 teaspoon garlic salt
>1 teaspoon paprika
>1 dash or a few grinds of pepper
>Cut tofu into your favorite configuration (my toddler likes fingers).
>Spread flour on a small plate or flat dish. Beat egg equivalent in a
>shallow dish. Mix remaining ingredients in shallow dish. Get out your
>nonstick baking sheet and a wire rack if you have one. (Optional: my
>sheet does better with a few drops of oil spread with fingers) Set up
>your assembly line : tofu, flour, egg, crumbs, and rack. Turn each
>piece of tofu in the flour to cover, then into the egg, then crumbs, and
>then to the rack. When you're done, chilling helps set the coating, but
>you can skip. Then just bake at 350 degrees Fahrenheit for 15-20
>minutes until crisp. Serve with sauces! My toddler dips his in
>applesauce (also known as "happy" sauce to him).
>Variations: marinate tofu in soy sauce and drain (reduce salt in
>coating), freeze tofu first, try other herbs/spices, try flavored
>crackers or bread crumbs, etc.