Shake And Bake Tofu Food

HOMEMADE SHAKE AND BAKE MIXTURE

Steps:

• In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

HOMEMADE SHAKE AND BAKE

Steps:

• Combine dry ingredients in a mixing bowl; mix well.
• Add oil.
• Mix well until combined.
• Place in zipper-top plastic bag and store in freezer.
• Use to coat chicken, pork, or veal.
• To use:.
• Preheat oven to 400 degrees F.
• Line a baking dish with aluminum foil; grease well.
• Moisten each piece of meat with water.
• Shake off excess water, and shake in bag of mix to coat, one piece at a time.
• Place in baking dish and bake for 30 minutes or until done, depending on size of pieces.
• **Store unused mix in freezer.

CRISPY BAKED TOFU

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

SHAKE-AND-BAKE TOFU

Steps:

• Preheat the oven to 425°F.
• Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towel, and cut into 1/2-inch-wide sticks.
• Combine the wheat germ, seasoning mix, and salt in a plastic food storage bag; seal and shake lightly to mix. Transfer the cutlets to the bag and shake gently until they are evenly coated with the wheat germ mixture.
• Arrange the cutlets on a lightly oiled nonstick baking sheet. Bake until golden and firm, 12 to 15 minutes. Serve at once with marinara sauce or other sauce of your choice for dipping or topping.
• Tofu Patties (page 134)
• or
• Shake-and-Bake Tofu (this page)
• Maple-Roasted Carrots (page 207)
• Buttered angel hair pasta
• Cherry tomatoes and baby carrots
• Calories: 114
• Total Fat: 5g
• Protein: 10g
• Carbohydrate: 5g
• Cholesterol: 0mg
• Sodium: 275mg

GLUTEN FREE SHAKE 'N BAKE COATING MIX

Steps:

• Toast the sesame seeds in an ungreased skillet. Allow to cool.
• Place everything in a food processor or blender and process until powdery. Depending on your liking make it more or less powdery, but don't overmix because the sesame seeds will become tahini --
• Store in airtight container.
• To coat, beat two eggs, toss meat, fish or tofu (or veggies) in eggs, then in coating mix. Fry.
• Shake'n bake works very well with this.
• Or use it in recipes calling for breadcrumbs - it adds a very nice flavor.

BAKED TOFU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.