Caribbean Baked Tofu Cutlets Food

SHEET PAN TOFU 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
• Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
• Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
• Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
• Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
• Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
• Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
• Enjoy!

VEGAN TOFU CUTLETS

Steps:

• Cut the tofu block into fourths horizontally (to create 4 thinner slabs).
• Press each slab, wrapped in a paper towel, between two plates, with a large book or full tea kettle on top. Change the paper towels whenever they get become soaking wet (or else they're just sitting in their own water). Remove the slabs when they are to your desired dryness (there is no exact amount of time to leave them under there).
• Prepare the EnerG according to the directions on the box (1 1/2 tsp beaten into 2 TB warm water).
• Crush up the breadcrumbs if they are not finely ground. Put them into a flat dish or tray. Mix your dried spices evenly into the breadcrumbs.
• Put the "egg" mixture into a flat dish or tray of its own.
• Dip each tofu slab into the egg mixture, evenly covering the front and back. Then dip its front and back in the breadcrumbs.
• Move to a baking sheet coated with Pam.
• Bake your cutlets at 350 degrees for 15-20 minutes (until they are golden brown). You may need to flip them if you use a traditional oven -- we've only baked them in our convection oven and we didn't need to.
• Tips for serving: as is, or in a sandwich with soy cheese. In fact, REALLY good with soy cheese or some other vegan cheese equivalent. Or you could turn it into a tofu parm! Enjoy!

TOFU CUTLETS

Steps:

• Slice the low-fat tofu into 1/4 inch thick slices. Set aside.
• Using a non-stick frying pan, spray the pan with olive oil cooking spray and pre-heat pan over a medium heat. (Be careful not to turn the heat up to a high setting because the cooking spray will begin to smoke in the pan - and that's not good).
• Combine the Nutritional Yeast, Curry Powder and Thyme into a plastic sandwich bag with a zip closure and zip and shake to mix the dry ingredients.
• Open the bag and add a tofu slice, seal the bag and shake well to coat completely.
• Remove the coated slice of tofu from the bag using a fork and place it carefully into the heated frying pan.
• Repeat steps 4 and 5 until all of your tofu slices are in the pan.
• While the slices are sauteeing on one side, spritz the slices with the liquid aminos.
• Use a spatula to flip the slices after about 2 to 3 minutes.
• Continue cooking for another 2 to 3 minutes or until uniformly brown.
• Remove from heat and enjoy!