Prep 5 mins
Cook 10 mins
This recipe is a vegetarian version of breaded chicken strips, which I used to love. I dont keep milk or eggs in my house anymore and I was out of soymilk, so I adapted an old recipe with Italian dressing and it came out great! It is wonderful for lunch on a salad or dinner with the kids!
- Preheat oil in skillet on medium to high heat.
- Slice tofu into strips.
- Dredge strips into flour making sure to shake off excess. Dip into italian dressing (just like what you eat on your salads), then coat with bread crumbs. To make even more crispy, dip into dressing then bread crumbs again.
- Place strips into your preheated skillet. Cook until bottom turns a nice brown then flip and repeat.
- Serve with ranch, ketchup, or your favorite dip!