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Breaded Marinated Tofu Sticks
This recipe can be made lots of different ways! I encourage you to experiment with different spice, vinegar, flour, nut/seed and/or oil combinations.
Here are some possibilities that come to mind:
- Mexican– cumin, chili powder, oregano, chipotle, cayenne, hot sauce, salsa
- Italian– garlic, Italian spice blend, basil, crushed fennel, nutritional yeast, red wine vinegar, balsamic vinegar, vinegar from a Kalamata olive jar
- Curry– turmeric, cumin, coriander, curry powder/curry paste, garam masala, powdered ginger/ginger juice, fine shredded coconut, toasted sesame oil (for the marinade, not frying).
- Vegan seafood (fish/crab) style– Old Bay Seasoning, dill weed, malt vinegar, dill pickle vinegar, beer for marinade, lemon juice, nori flakes
- Savory– thyme, sage, powdered rosemary, parsley, celery salt, black pepper, paprika
Tonight, I made these tofu sticks for tacos, so that’s why the recipe below includes cumin and chili powder. I made this batch “non-spicy'” so that I could offer them to my 7 month old baby.
Also– I used ground raw cashews only because I happen to buy cashews by the 5-pound bag (from nuts.com), and I have a jar of ground cashews ready to go in my fridge. Of course, you can omit the nuts or substitute another kind.
BREADED MARINATED TOFU STICKS
INGREDIENTS:
Coconut or olive oil
1- 14 oz block organic extra firm tofu
2 T tamari or organic soy sauce
2 T rice wine vinegar
1/2 t liquid smoke
1/2 t cumin
1/2 t chili powder
dash oregano
1/4 C all-purpose flour
1/4 C organic cornmeal
2 T organic cornstarch
2 T ground raw cashews
ASSEMBLY:
- Drain and press the tofu for a couple hours. Discard the extra liquid, then cut the tofu into sticks.
- Combine the marinade ingredients: soy sauce, vinegar, liquid smoke and spices.
- Marinate the tofu sticks in a single layer for a couple hours.
- Combine the breading ingredients in a gallon size plastic bag: flour, cornmeal, cornstarch, and nuts.
- Before frying, toss the sticks in the breading mixture. Add any excess liquid to the frying pan.
- Put some oil in a large fry/saute pan and heat on medium.
- Cook the sticks until golden, flipping every few minutes so that all sides are browned.
Enjoy! I guarantee these will disappear fast!
Tofu Tacos
Tofu Lentil Loaf
TOFU LENTIL LOAF
This Tofu Lentil Loaf is full of flavor and has a soft-formed consistency with a slightly crispy “crust.” Depending on your oven, feel free to increase the baking the time for maximum crust. The key is to let it go as long as possible before it starts to burn.
Pre-cook the lentils ahead of time for quick assembly. I cook 2 cups dry lentils at a time, then freeze the cooked lentils in 1 cup portions. That way, I have enough for several recipes (or other uses). Thaw lentils before using.
I also portion several recipes’ worth of seasonings in separate jam jars. It saves future time because the spice jars are already open and the measuring spoons are already out!
INGREDIENTS
2 T olive oil
1 C ground oats (measure after ground)
1/4 C ground raw sunflower seeds (measure after ground)
1/8 t sea salt or celery salt
1/4 t ground pepper
1/2 t thyme
1 t paprika
1 T nutritional yeast
1 T dried parsley (or use fresh chopped parsley, to taste)
2 garlic cloves
1/2 medium onion
1 large carrot
14 oz organic firm/extra firm tofu, pressed to remove excess liquid
1 C cooked lentils
2 T ketchup
2 T soy sauce/tamari
2 T tahini
2 T vegan Worcestershire sauce
2 T dijon or yellow mustard
ASSEMBLY
- Pour the oil in the bottom of a 9 x 13 inch glass pan. Set aside.
- Combine the oats, seeds and the dried seasonings in a large mixing bowl.
- Using a food processor, process the garlic, onion, and carrot.
- To the food processor, add the pressed tofu, cooked lentils and the wet condiments and process again until smooth.
- Stir the wet mix into the dry mix.
- Spread into the glass pan and bake at 375 degrees for 50-60 minutes.
- Cool 10 minutes before serving.
Enjoy!
Freeheel Vegan 