Crispy Tofu Fingers

Vegan

Crispy Tofu Fingers

Adapted from vegetariantimes.com

I love Trader Joe’s Chickenless Tenders; they are crispy and really do taste like actual tenders. Nonetheless, I came across this recipe and was intrigued by the idea of making my own tenders. It’s and easy and quick recipe. Once baked, you can refrigerate or freeze them.

Yields 4 servings

Ingredients:

  • 1 14- or 16-ounce block firm tofu, drained
  • ¼ cup cornstarch
  • ½ cup unsweetened soymilk
  • ½ cup breadcrumbs
  • ½ cup old-fashioned oats
  • 2 tablespoons whole wheat flour
  • ¼ teaspoon paprika
  • ¼ teaspoon dried sage
  • 1/8 teaspoon dried ginger
  • Black pepper, to taste

Crispy Tofu Fingers, plato

Directions:

  1. Wrap the block in a tick layer of paper towels and press between two plates or heavy cutting boards for about 30 minutes to remove excess moisture. Cut the tofu block into 16 fingers.
  2. Preheat the oven to 350F (177C). Coat a baking sheet with cooking spray and set aside.
  3. Place the cornstarch in a shallow bowl and gradually stir in the soymilk. Set aside.
  4. Combine the breadcrumbs, oats, flour and spices in a second shallow bowl.
  5. Dip the tofu fingers first into the soymilk mixture and then in the breadcrumb-oat mixture, making sure to coat all sides. Place on the prepared baking sheet.
  6. Bake the tofu fingers in the preheated oven for 20 to 25 minutes or until light golden brown, turning once. If eating immediately, bake for 5 to 10 more minutes or until deep golden brown.

 

Comments: These go wonderfully in an English muffin or bun as a sandwich. I also suggest chopping the fingers into smaller pieces and tossing them in a salad. The original recipe calls for just 1 cup of panko breadcrumbs, which I didn’t have. Instead, I decided to use ½ cup of regular breadcrumbs and ½ cup of oats to add some whole grain and texture. I’ve never used panko but I think next time I’ll use half panko and half oats to add even more texture. To store the fingers in the refrigerator or freezer, allow them to cool and transfer them to a rectangular resealable container, placing wax paper between the layers so they don’t stick. To reheat, bake them 5 to 10 minutes more at 350F (177C).

Crispy Tofu Fingers, plato close up

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