Baked Tofu, Chicken Fried Style. Whew! That’s a mouthful. A delicious, crunchy mouthful.
Months ago when I shared a photo of my Chicken Fried Tofu, my friend Mack mentioned he and his wife Karen create a similar breaded finish on meat of some sort by baking in the oven, spraying the top side with oil, flipping halfway through and then spraying the new top side with oil. Well, why not give it a go with tofu?
The end result: almost as crunchy as fried. Plus I don’t have to either heat up oil in the little countertop fryer or get my Dutch oven out for frying. A great bonus: the leftovers reheat better than when fried!
I served this over cheese grits with sauteed garlic kale. I think it would also be good with a country gravy and mashed potatoes for Sunday dinner.
A few notes on ingredients: I use the super firm tofu from Trader Joe’s. It’s the refrigerated one in shrink wrap, not the one in a tub with liquid around it, not silken tofu. I saw similar tofu at Natural Grocers from Wildwood. It doesn’t take as long to drain and cooks up nice and firm. If you use tofu in the tub with liquid around it, you’ll need to drain it and wrap with paper towels to gently squish out water unless you have a tofu press. I used Schar breadcrumbs and my gluten-free flour blend.
I did dip in egg, which makes the photographed variation not vegan. I have made this version by using The Neat Egg, which is a powdered egg replacer. I used 2 Tablespoons of Neat Egg with 1/2 cup water. (This does not match the directions on the package, I doubled the water. Otherwise it is too thick and gel-like to coat the tofu.) A quick chat with Valerie from City Life Eats about this came with this recommendation: use garbanzo flour and water to make an egg-like dip. I have not tried this version to have exact measurements to share. If you try this variation, I would love to hear from you.
Alrighty! On to the recipe. Enjoy!