Directions: |
Directions:Freeze medium tofu in its package. Thaw, and freeze a second time. This is an important step.
In a large baking pan, dissolve boullion cubes and nutritional yeast in 4 cups of boiling water. Stir well.
Thaw, and drain tofu. I squeeze it between 2 clean cutting boards over the sink.
GENTLY pull tofu into irregular pieces, following the ‘shape’ of how it wants to separate naturally. These ‘lines’ are formed during the freezing process.
Gently place tofu pieces into the hot seasoned water, and let set, for at least an hour. Letting flavor soak into the tofu.
Set seasoned tofu pieces onto baking racks sitting on a large baking sheet. I line the baking sheet with parchment paper.
Place in preheated oven, 350, for about 20 minutes.
This small baking process, helps make the tofu a little less delicate to work with, for battering process.
Mix Pride of the West batter mix with water to create a medium thick batter.
Place flour in separate bowl.
Place prebrowned panko crumbs in bowl.
3 bowls.
First place tofu pieces in flour.
Second, in batter
Third, cover with browned panko.
Place each piece on cookie sheet, that is on a parchment papered baking pan.
Bake at 375 for about 20-30 minutes. |
Personal
Notes: |
Personal
Notes: Best substitute for fried chikin, vegan, homemade, we have found.
Pre browning the panko crumbs, ensures that each piece has a nice, even golden color. To brown the panko, just dump crumbs into a large sauté pan and stir until golden. No oil required.
This is a fat free ‘fried chikin’
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This recipe for Fried ‘chikin’ - vegan is from