Tofu cutlets. baked. No oil, no problem. Serve with grains and greens for a blue plate special, on top of a salad, or on a sandwich with fresh lettuce and onions.
1 box extra firm tofu
Flour, about a cup
Rice milk, about a cup
Panko, about a cup
Chopped fresh parsley, about a handful *
Lemon zest, about 1/2 a lemon
Press the tofu. Cut the tofu in half through the middle, then half again, and then in half again to make 8 small rectangles. Set up a breading station by pouring each element into a bowl.
These measurements are not exact. You have to use your judgement.
1 – flour
2 – rice milk
3 – panko + parsley + lemon zest mixed together
4 – plate for breaded tofu
Dredge the tofu in the flour, then the rice milk and then the panko. Place on a baking sheet and bake for 25 minutes in a 350 oven.
Place under the broiler for 3 to 5 minutes for a little extra crispiness, if desired. Enjoy!