Crispy Baked Tofu

Only recently did I decide to convert over to being a vegetarian, but I am proud that my first post is a food that I have come to love. Tofu, does not cease to amaze me with all the things that I am able to do with it. Sauteed, fried, baked, roasted, and even in a smoothie !? The best part of all, it's so good for you. I know, I know it looks like white jello, yes I get that a lot but I have a couple of tricks up my sleeve, to help you be able to see pass this texture issue that so many seem to have. Now, I personally usually only use Non-GMO and Organic products. Growing up Hispanic, we were anything but short on food that was jam packed with flavor, which I think is where I get my twist on the traditional dish. When your abuela (grandmother) is in the kitchen cooking up something that you could smell from the front porch you already knew that something savory was on its way. I try to apply this method to just about anything, and yes that includes my tofu.

Of course you could use any brand tofu that you wish but I prefer: Nasoya Organic which could be found at a neighborhood market, and for this dish I used Extra Firm Tofu. After much trial and tribulation just firm tofu, does not get the job done for me, especially with this little trick that I learned due to a lot of testing. Many chefs and bloggers some times tend to leave out this step which will save you having to discard perfectly good tofu. (see below for tips). When I cook or bake anything, I treat it as if this was an art piece about to be placed on display, go ahead and really love what you are creating.  So lets begin...

Ingredients:

1 Box of Extra Firm Tofu (Brand: Nasoya Organic)
1 Cup Plain Panko Bread Crumbs
Garlic Powder: To Taste
Pepper: To Taste
Salt: To Taste
Cayenne (spicy option)
1 Egg

"Secret Tip of the Recipe": To get tofu that is not "squishy" or too moist you will need two kitchen towels, clean because you will be wrapping your tofu in it at first. Remove your tofu from package and drain as well as possible. Now on a flat plate lay one kitchen towel, place tofu in the center and then the other one on top. Next, find an heavy object, it could be just about anything that you know will create enough pressure to drain your tofu. I usually use a heavy ceramic baking dish and throw some other items inside for extra weight. I know what your thinking, no your tofu will not fall apart, as long as you have the extra firm tofu as suggested above. This needs to sit like this without being touched for a minimum of 25-30 minutes. Obviously the longer it sits the less moisture your tofu will have, that all depends on what effect you are going for. If I am in a rush I will leave it for 30 minutes and that works fine for me. Do this every time you make tofu as a main dish!

Next, prepping the work station: Preheat your oven to 375°F , then you will need 2 separate bowls, one for the cracked egged, which you will whip up for coating your tofu and another you will use to combine your bread crumb coating.

Go ahead and mix together all dry ingredients, I write to taste a lot of the time when it comes to seasoning because I love big flavor, however not everyone does. I encourage people to play around with there seasoning, you can add or subtract from this recipe and I am sure it will work out smoothly.

On the side set up an oven safe baking dish, line it with aluminum foil, and spray lightly with a non stick baking spray. I recommend Crisco N0-Stick Butter Cooking Spray.

After your Tofu is finished draining, toss aside the towels which should be wet, and slice up your tofu whatever style you like. For this dish I cut the tofu the long way, into squares and then across, forming a triangle shape.

Then go ahead dip each piece in the egg, coating it completely, and then in the bread crumbs. Make sure the coating is even. Remove from crumbs, shake lightly, removing any excess and then place on baking sheet. Repeat until complete.

Go head and throw these bad boys in the oven, middle rack and set your timer for 10 minutes. Once done on one side, flip and repeat for another 10 minutes. Once everything is complete, if desired more crispy, leaving in for about another 5 minutes, but becarful to not dry out your tofu.
Ta - Da. Crispy Tofu.

Recommended Sauce: Bloomin' Onion Sauce with a Twist
In a bowl whip together:

1/8 Dried Oregano
2 tbsp Creamy Horseradish
1 tbsp Ketchup
1/2 Cup of Mayonaise
1 pinch of pepper (or to taste)
1/3 tsp Cayenne
1/3 tsp Paprika
1/4 tsp Salt
"The Twist" add, Small splash of olive oil and Squish of natrual lemon juice. Adds a kick. But works with out it!

Bon Appetit!