Baked Tofu Sticks

Adapted from "So Good and Tasty"

Ingredients

1 block firm tofu, cut into slices

3 Tbs shoyu (soy) sauce

1 Tbs rice vinegar

1 garlic clove, pressed

1 tsp red pepper flakes

1 slice whole wheat sunflower bread, toasted

1/2 cup panko bread crumbs

2 Tbs fresh chives, chopped

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp sea salt

1 tsp pepper

3 Tbs spelt flour

6 Tbs water

1/2 cup marinara sauce

Directions

1. Pressed tofu for 30 minutes, by placing in a towel, put in a large bowl, and put 2 cans (I use beans) on top.

2. Once the tofu is pressed, mix up the marinade of shoyu, rice vinegar, red pepper flakes, and garlic; coat tofu in marinade and allow to sit for 30 minutes

3. Preheat oven to 400 degrees

4. Pulse the toast in a food processor to make fine bread crumbs or you can just slice the bread super fine to make the bread crumbs ( I was too lazy to get out my food processor, but I think it was more work for my wrist in the end)

5. Mix the toast bread crumbs with the panko bread crumbs, paprika, chives, salt & pepper, and cayenne pepper in a large shallow dish.

6. In a separate bowl, mix the flour and water together until combined

7. Dip the tofu sticks into the flour mixture and then into the bread crumb mixture, place on parchment-lined baking sheet, and bake for 30 minutes, turning halfway.

8. Meanwhile, warm the marinara sauce in a saucepan

I was so excited to make these when I saw them on the So Good & Tasty blog. I knew that they would be good! I made my own spin on them and I thought they would be best served with marinara because they remind me of mozzarella sticks. They do take a little extra time with the pressing of the tofu and marinading, but if you plan ahead they are quick easy. These are also great the next day as leftovers. Just pop them back in the oven for a few minutes and they are even crisper the next day.