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| Italian Tofu Dippers | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 630
Thanks: 5
Thanked 5 Times in 5 Posts
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| Other: | Ingredients: |
| Time: prep 15 min- bake 25 min Difficulty: easy Serving Size: N/A |
1 cup healthy oat, bran or granola cereal, crushed fine 1/2 cup parmesan cheese or soy parmesan cheese 1 tablespoon garlic powder 1 tablespoon dried parsely 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried rosemary 1/2 teaspoon black pepper 1 cup low fat buttermilk or soy milk 2 large egg whites or egg replacer (optional if vegan) 1 pound firm-style tofu (cut into large cubes) (place cereal in double baggie and crush with rolling pin) |
| Instructions: | |
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Preheat oven to 375°F. Line a cookie sheet with parchment paper or foil. Combine first 8 ingredients together in shallow bowl, mix and set aside. In another bowl mix buttermilk or soy milk with egg whites (optional) and set aside. Dip tofu cubes into buttermilk mixture first and then dredge them through Heart to Heart herb mixture to coat each cube. Place the breaded tofu cubes onto prepared cookie sheet. Bake the breaded tofu dippers for 20 to 25 minutes or until the coating is crisp and slightly browned in color. Watch not to over cook as they will dry out and burn. Serve with dipping sauces such as BBQ sauce, catsup, salsa, soy sauce, or Italian marinara sauce. The tofu dippers will keep in a refrigerator for one week if tightly wrapped in plastic wrap or an airtight container. To reheat, just microwave dippers until warmed or in heat in toaster oven for 2 minutes on high heat until crisp. | |
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