Exotic Tofu Strips With Rosewater And Herbes De Provence Vegan Food

VEGAN BAKED TOFU STRIPS

Steps:

• Pre-heat oven to 450 degrees.
• Coat 1 cookie sheet with non-stick spray.
• Get a wide shallow microwavable bowl and put the soy sauce, cornstarch, vinegar & water in it and whisk it until it's smooth.
• Place it in the microwave for 2-3 minutes and then whisk it again. It should be a sauce like consistency, not too thick, not too thin.
• Now get another wide shallow bowl and put the panko crumbs, garlic granules, poultry seasoning & sea salt in it.
• Drain the packages of tofu and cut into strips the size and length of a finger. There should be 8 strips to a package of tofu.
• Use the Wet Hand-Dry Hand method of soaking the tofu strips into the wet mixture of soy sauce and corn starch with your wet hand, then placing them one or two at a time into the crumbs and coating them with your dry hand.
• Place the strips onto the cookie sheet and place them in the oven.
• Cook for approximately 10 to 15 minutes and then turn the oven heat off and let them sit in there to dry out and stiffen up to your likeness.
• Cut these strips in half if you'd like to make more of them. Serve and enjoy!

EXOTIC TOFU STRIPS WITH ROSEWATER AND HERBES DE PROVENCE (VEGAN)

Steps:

• Get your tofu properly dried out by either letting it sit out of the package between two plates, or do it the lazy way like I do which is to dry the brick of tofu off with paper towels and microwave on high for 2-3 minutes, blotting off all excess water when done and let it cool on the cutting board for a few minutes.
• Cut into 8-10 rectangular slices.
• Mix the oil, tamari sauce, rosewater, and herbes de provence (just shake in how much you want, 1 teaspoon is a rough estimate) together in a small dish until incorporated to make a baste.
• Brush a little bit of the baste onto a heavy skillet, and put down as many pieces of tofu as the skillet can hold. Brush the tops and sides with more baste.
• Let cook for about 5-6 minutes or until the bottom is browned and collected enouhg baste, and flip, cook another 5-6 minutes or until browned.
• If you want a chewier texture, let cook on each side about 8 minutes. 5-6 minutes is good for a softer texture.
• Ready to serve immediately! Can be easily reheated with microwave or stovetop, but also can be eaten cold-- I like my leftovers to have on sandwiches the same way one would use lunchmeat!

CHEESY TOFU STRIPS - ITALIAN STYLE

Steps:

• Preheat oven to 325°F
• Coat a 9-by-13-inch baking dish with cooking spray.
• Spread 1/2 cup of spaghetti sauce evenly around bottom of dish.
• On a plate, combine bread crumbs and parmesan cheese. Set aside.
• Slice tofu in half lengthwise, then cut each half lengthwise into thirds.
• Cut each piece lengthwise again into halves to create 12 sticks.
• Coat each stick in crumb/cheese mixture, and place in baking dish.
• Cover the sticks with remaining spaghetti sauce and top with mozzarella. Bake 20 to 25 minutes.