The Best Tofu ("Chicken") I've Ever Made

subheading: Get extra firm tofu. Freeze it. Thaw it out. Drain it with weight for 30 minutes. FREEZING IS VERY IMPORTANT!!:

subheading: I keep the tofu container and use it as a container to mix the marinade & marinate the tofu in it.:

subheading: Set tofu on its side and carefully cut it in half. Then cut each half in half. You'll end up with 4 slices of tofu perfectly sized for bread. Time to marinate the tofu.:

subheading: Marinade:

½ cup water

3 tablespoons soy sauce

2 teaspoon onion powder

2 teaspoon garlic powder

2 teaspoon nutritional yeast

2 teaspoon each of thyme, basil, and parsley

2 teaspoon paprika

A pinch of salt and pepper

½ teaspoon dill weed (optional)

Let marinate for minimum 2 hours in fridge. Preheat oven to 425 degrees.

Remove the tofu carefully from the marinade. It may be a little saturated now but don't worry.

Grease a baking sheet with 1 to 2 tablespoons of olive oil. For breading you'll need 1 container for cornstarch, 1 with plant milk, and 1 with panko bread crumbs & seasonings. I throw in salt/pepper, garlic powder, and some herbs (parsley/basil).

I like to pour the milk into the container that I marinated the tofu in frst so it gets the "extra seasonings" then pour it into a bigger container).

To bread, simply cover the tofu slices with corn starch, then dip into milk, then flip the tofu around in the bread crumbs until well covered. It works best if you use one hand for covering in cornstarch & bread crumbs and only one for dipping into milk.

Now place tofu onto baking sheet. Bake for 20 minutes. Flip and bake for 15 more minutes. You should get a wonderful crisp. If needed bake for a few more minutes.

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