This recipe is from Amanda of  thetofufiles.com. It is very versatile and great in salads and sandwiches, or as an appetizer or snack.

 

• 1 package extra firm tofu (you do not need to drain the tofu, just remove the excess moisture with a kitchen or paper towel)

• ½ cup soy or other plant milk (we use coconut milk or coconut creamer)

• ½ cup flour mixed with 1 tsp. sea salt

• 1 cup panko or Japanese style bread crumbs

• 3 T sesame seeds (white or black)

• 1 tsp. garlic powder (optional)

Put the plant milk or creamer in one bowl and the salt and flour together in

another bowl (as well as the garlic powder if using, and any other spices

you may want to try). Mix the breadcrumbs and sesame seeds together

in a third bowl.  

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and

slice the tofu into ½ inch thick slices.  
 

Dip one slice of tofu into the plant milk or creamer, then lightly in the flour shaking off any excess, and then coat it completely with the breadcrumb/sesame seed mixture. Press the panko/sesame seeds into the tofu with you hands, then place the tofu on the prepared baking sheet. Continue this process for each slice of tofu. When all the slices have been coated, put the baking sheet in the oven and cook the tofu for 25 to 30 minutes. Turn the tofu slices over and cook another 20 to 30 minutes or until golden brown.  
 

Meal Tip:
Use the cooked tofu slices and your favorite accompaniments to make tasty sandwiches.  You can also cut the cooked tofu into strips or bite size pieces and toss in salads, pastas or anywhere you would use cooked chicken.  

* For a spicier version, marinate the tofu slices overnight in the refrigerator in a mixture of soymilk (or other plant milk) and sriracha sauce prior to coating and baking.