Vegan Shake and Bake
Veganized shake and bake using tofu that has been frozen for the perfect texture and then coated and baked to perfection.
Servings: 4
Calories: 346kcal
Ingredients
- 2 Blocks(15oz each) Extra firm tofu, frozen and thawed*
- 1 1/4 Cup Plain bread crumbs, vegan
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 1/2 teaspoons Cane sugar
- 1/2 teaspoon Black pepper
- Pinch of Cayenne pepper
- 1/4 Cup Vegetable oil
Instructions
- Once you have thawed the tofu drain and press it.
- When ready to make the tofu, preheat the oven to 450 degrees(F).
- Break the two blocks of tofu up into chunks, however large you want. Set aside.
- In a Tupperware container with a top or a gallon Ziploc bag, pour in the breadcrumbs, paprika, onion powder, garlic powder, basil, oregano, salt, sugar, black pepper, and cayenne. Shake to combine.
- Pour the vegetable oil into the bread crumb mixture and shake again to combine.
- Add the tofu chunks to the Tupperware or Ziploc bag, close and shake for a minute or until the tofu coated generously in the breadcrumb mixture.
- Put the tofu on a sheet pan lined with parchment paper or a silicone mat.
- Bake for 15 minutes, flip the tofu and then bake for 10 more minutes or until the tofu is crispy and firm.
- Serve with veggies or fries on the side.
Video
Notes
*You want to freeze the blocks of tofu completely. Then thaw completely. Drain and the press. If you need more information on pressing tofu, check out my TOFU COOKING GUIDE!
Nutrition
Calories: 346kcal | Carbohydrates: 27g | Protein: 19g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1411mg | Potassium: 99mg | Fiber: 2g | Sugar: 4g | Vitamin A: 249IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 2mg