Difference between revisions of "Tofu Cutlets"
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* 1 teaspoon dried [[basil]] | * 1 teaspoon dried [[basil]] | ||
| − | == | + | == Procedures == |
# Slice [[tofu]] into ¼-inch thick slices. | # Slice [[tofu]] into ¼-inch thick slices. | ||
# Mix together the [[miso]], [[water]], [[garlic]], and [[nutritional yeast]]. | # Mix together the [[miso]], [[water]], [[garlic]], and [[nutritional yeast]]. | ||
Latest revision as of 15:59, 11 July 2012
Ingredients
- 1 pound extra-firm tofu
- 2 tablespoons miso paste
- 1 cup water
- 1 clove garlic, crushed
- ¼ cup nutritional yeast
Breading Mix
- 1½ cups yellow cornmeal
- 1 tablespoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
Procedures
- Slice tofu into ¼-inch thick slices.
- Mix together the miso, water, garlic, and nutritional yeast.
- Marinate the slices for at least one hour (or overnight).
- Mix breading ingredients together.
- Dredge moist tofu slices in breading mix and arrange on baking sheet coated with cooking spray or canola oil.
- Bake at 375°F for 15 minutes.
- Turn.
- Bake another 15 minutes until golden brown.
