It’s always nice when you can eat something delicious that is not fried! This no-fry baked breaded tofu was incredible and I used the Rosemary Focaccia from my pals at Receiver Coffee Co & Breadworks.
The great thing with this recipe is it can be scaled up or down extremely easily, doesn’t take much prep and you aren’t missing out because of that.
- Tofu, sliced 1/4 inch thick and long.
- 1/4 c. breadcrumbs
- 1/4 c. nutritional yeast
- 1 tsp. smoked paprika
- 1/2 tsp. sea salt.
Toppings optional. I chose, guacamole, garlic-sriracha-veganaise aoili and MICROGREENS*!
- Preheat oven to 375.
- Pat dry tofu, and then put into seasoning mix. Bake for 30-40 minutes, or until crisp and brown on the outside. (No need to flip!)
- Toast bread for the final couple of minutes.
- Assemble and enjoy!
* Microgreens are an amazing source for condensed nutrients in small quantities, sometimes 6x – 10x the normal. These nutrient dense greens are also great because they are prepared in approximately 1/10th the amount of time, so they are good for farmers to save time and money in their growing processes!