How can you use poultry seasoning in a vegan recipe?
These are nice - I wanted something different to do with tofu. I like the crisp breading. Even DH liked them. I only made one package of tofu, so I cut the recipe down. I did run out of bread crumbs - maybe I didn't measure right. Thanks for posting!
Surprisingly enough, I didn't really like these. I'm not going to give them any stars this time and try to tinker with the recipe. I think the biggest thing is that I should have frozen and thawed the tofu first. I thought the poultry seasoning was overpowering, too. I think next time I'll skip the cornstarch and just marinade the thawed tofu in the broth.
These were good, but not fantastic--just my personal taste preference. I would like to try some different variations on the marinade flavoring. Thickening it made it stick nicely to the strips. It was very easy to make. It took 20-25 minutes of resting in the oven for the strips to crisp up, but they did crisp to a nice fish-stick-like texture.
These were pretty good. The soy sauce/balsamic "marinade" was really good though it didn't really come out when I ate the strips. I enjoyed these a lot but not a standout in our house.
i made this recipe for thanksgiving for my tofu-hating meat-eating family and they really liked it! i only wish that i had given it more time to let it "tuffin' up" a little more than i did, i will know that for future makes of this recipe... very good!
These were great. Well seasoned and can be eaten alone. Or dipped in ketchup if you are like me. Very quick and easy!
I slightly pressed the drained tofu a bit and rubbed a little extra poultry seasoning onto the tofu strips before dipping and breading (so the tofu would bake to be a little firmer). Wonderful results in such a short amount of time!
Am rating this on the technique rather than the marinade as I used my own (with vinegar, garlic, dill and cayenne pepper from some pickled green beans that I really enjoyed). I also let the tofu marinate for about 1 hour before I added the cornstarch and cooked the wet coating and omitted the poultry seasoning (didn't have any) from the panko. I used the wet/dry hand method which worked quite well. Although I thought the dill was kind of weird, BF and I both liked the texture of this tofu. It was crispier on the bottom, though, so you might want to turn them at least once during cooking. Next time I try this I will use the recommended marinade. Any dipping sauce would work very well with this tofu. Thanks!