Super fun recipe alert! 🙂
And warning… this is NOT your mama’s tofu! Actually, my mother never even made tofu, so maybe I should just say this is not your bland hippie tofu from the 80’s! (… better?) :)-
Tofu is like a blank canvas which makes it very versatile and can take on almost any flavor. My kids love it in stir-fry, tofu scramble or blended as ricotta in pasta dishes, but I’m always searching for new ways to prepare it. I find it VERY easy and forgiving to work with!
It’s is a great plant-based protein. In addition to being high in protein, tofu contains all the essential amino acids. It also reduces “bad” cholesterol, and can reduce risks of some cancers!
‘Most’ tofu recipes are best when you press the tofu first (to take out the excess liquid) so it takes on more of the flavors you are cooking with. It’s really easy. There is really no wrong way to do this and it’s not an exact science. I just wing it. Usually I just slice my tofu, stack it again with a paper towel between each layer, and let it sit a minute while I’m prepping another part of the recipe. Easy! If you have a little more time, you can put a plate or can on top to squeeze out a little more moisture, but it’s not required. Honestly, I’ve never done that but I read it somewhere once, ha! I do however use multiple paper towels. Once they get soaked through, I replace them with new ones.
I actually don’t eat tofu ‘too’ much, but when I do I ONLY eat sprouted organic tofu. Soy is one of the (if not THE) most genetically modified crops in the country. So PLEASE, only choose organic! I also buy only sprouted since it’s easier to digest and you can absorb more of the nutrients.
I first made this recipe on a weeknight after work. It was healthy, easy, fast and yummy, which are my main criteria for a weeknight dinner!
My hubby & I enjoyed them just as much as the kids. Hope you do too!
PS – have extra tofu left over? Add some chocolate and blend for a quick chocolate pudding or mousse! Or make my yummy tofu scramble recipe (recipe coming SOON!)!
Crispy Baked Tofu Fingers
(Vegan & Gluten Free)
- 1 lb extra firm sprouted organic tofu
- ½ cup unsweetened almond milk
- ¼ cup gluten free breadcrumbs (I use Ian’s)
- ¼ cup almond meal (I use Bob’s Red Mill)
- ¼ cup cornmeal
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ¾ tsp salt
- Preheat oven to 425F
- Slice tofu in thirds, line with paper towels and let stand to drain
OPTIONAL: put a heavy plate or pot lit on top to press the tofu
- Pour almond milk in a shallow dish
- In another dish, mix together almond meal, breadcrumbs, cornmeal, nutritional yeast, garlic powder and salt
- Cut tofu into strips
- Dip each tofu finger in almond milk, dredge in the bread crumb mixture and transfer to baking sheet
- Bake for 20 minutes, flip and cook for another 15 minutes or until golden brown