Bella loves to dip things…so this week we made “Tofu Sticks” from Simply Natural Baby Food by Cathe Olson. They are deliciously crispy AND tasty.
1 lb. extra firm tofu
1/2 cup fine bread crumbs (whole wheat) or cracker crumbs
3 T sesame seeds (optional)
1 T nutritional yeast
1/4 t paprika
1/2 t kelp powder
3 T olive oil
Press the water out of the tofu using a towel. If you use the tofu packed in water, you may want to rest something heavy on it for 10-15 minutes to get the water out. In a pie plate or shallow bowl, combine crumbs, seeds, nutritional yeast, paprika, and kelp. Cut the tofu block in 1/2 lengthwise. Turn tofu back to the widest side, and cut tofu into 1/2 inch slices across the shorter end. You should have 12 pieces.
Preheat oven to 375 degrees. Toss tofu sticks with olive oil…coating all sides. Next, carefully roll the sticks in the breading mixture until coated.
Place them on a baking sheet (stoneware works best). Bake for 25-30 minutes or until brown and crisp. You may have to turn them once.
For the sauce, I use vegenaise with a little dill pickle juice and lemon juice added. Yum! These were a big hit.