Vegan Baked Tofu Strips
photo by Nourished Homestead
- Ready In:
- 3 (14 ounce) packages extra firm tofu
- 1⁄4 cup soy sauce
- 1 cup cold water
- 2 tablespoons cornstarch
- 2 tablespoons balsamic vinegar
- 3 1⁄2 ounces panko breadcrumbs (1/2 a bag) or 3 1/2 ounces breadcrumbs
- 2 teaspoons garlic granules
- 1 tablespoon poultry seasoning
- 1 teaspoon sea salt
- 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!
Questions & Replies
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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.
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RECIPE SUBMITTED BY
Hi, I'm Chelle and this is my husband Bill. We live in Northern Califonia. Our family has been Vegans for 8 years now. It's out of necessity for my health since I've been diabetic for 16 years. I also have many food allergies. Eating organic, fresh, low-fat vegan nourishes and heals the body. It has done wonders for my emotional state as well as blood sugar. Our favorite vegan cookbook author is JoAnne Stepaniak. She's amazing at making healthy foods taste rich and decadent. We love to modify unhealthy recipes into vegan yummies, and to make long tedious recipes into quick and easy ones to prepare.