Baked Cornmeal Crusted Tofu
Corneal Crusted Tofu is a great addition to any meal, and it’s incredibly versatile. Serve it with vegetables, and rice for dinner. Toss it into a salad or make it the star of a sandwich for lunch.
Ingredients
- 1 14- ounce package extra firm tofu drained and pressed
- ½ cup nondairy milk
- 1 tablespoon cornstarch
- ½ cup cornmeal
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 2 cups Romesco Sauce for serving, optional
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Slice the tofu widthwise into 4 thin slabs. Slice each slab into half or use a cookie cutter to cut the tofu slabs into shapes.
- In a medium bowl, whisk together the non-dairy milk and cornstarch.
- In another medium bowl, mix together the cornmeal and spices.
- Dip each tofu slab into the non-dairy milk mixture and then dredge it through the cornmeal mixture. Place each slice onto the prepared baking sheet.
- Bake the tofu for 30 minutes until golden brown and crispy, filliping each slice after about 15 minutes.
- Serve hot, topped with Romesco Sauce or your favorite sauce.