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Entrees - Maindishes
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None
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About 6
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Ingredients |
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2 blocks firm tofu
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2/3 cup almond milk
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1/4 cup mustard
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2 tsp. garlic powder
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2 tsp. onion powder
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2 tsp. dried parsley
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1 tsp. salt
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1/2 tsp. black pper
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1-1/2 cup Panko breadcrumbs
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Instructions |
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Drain tofu, then press for 30 minutes in the fridge.
Meanwhile, whisk everything else (except for the
Panko) together in a shallow bowl.
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At 30 minutes, take out the tofu. Preheat oven to
400°C, then cut each block of tofu into 16 nuggets.
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Dip each tofu nugget into the sauce, then drudge in
the Panko. Place nuggets on a covered baking sheet
(use a Silpat, or parchment)
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Bake for 15 minutes, then flip the nuggets over and
bake for another 15, or until Panko coating is
slightly browned and crispy.
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| Serving
Suggestions |
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Serving of 5 nuggets = approx. 210 calories
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Originally Submitted
9/17/2013
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