A few months back I posted my Easy Vegan Teriyaki Baked Tofu recipe and today wanted to share another baked tofu variation that we all love in the Caddel house. This time we go crispy and breaded.  Much of the preparation is the same as with the teriyaki version and very easy to make. 

**I usually double/triple this recipe and bake 2 or 3 blocks at one time, because it's so easy to make extras for leftovers while I'm at it.

Crispy Breaded Baked Tofu

• 1 block/16 oz. extra-firm tofu (drained & pressed)
• 1 teaspoon all-seasoning salt
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sea salt
• 1 cup Corn Flake Crumbs (or Panko Bread Crumbs work great too)
• olive oil
• non-stick cooking spray

1. Remove tofu block from packaging and drain

2. Cut into thin slices (I do mine about 1/4" thick)

3. Press out the moisture from the tofu:

- for this part, I lay mine out on a large cutting board covered with paper towels. Atop the tofu, I place another layer of paper towels and lightly press down to release moisture. I take off that paper towel (as it is usually soaked after the first pressing) and put a new layer of PT down and place a baking sheet pan on top of that and something heavy atop the baking pan (coffee can, teapot, books, whatever you have handy) and let that stand for about 30-45 minutes while it releases more moisture. You can also wrap the tofu slices in a clean dish towel - either works well

4. Pour the crumbs and all seasonings into a bowl, mix well.

5. Brush tofu slices lightly with olive oil so that the crumbs and salt adhere well. I usually do 5-or-so slices at a time so I can keep up with the brushing/coating.

6. Once the slices are oiled, dip each into the crumb bowl and use a spoon to coat it well. Shake off and lay onto lightly oiled baking sheet.

Coated & ready to go in oven

7. Bake at 375 degrees for 30-40 minutes (depending on how you like the texture: for a softer texture keep it near 30-35 minutes;for a little more crispy texture, cook longer).  Flip over half-way through.

8.  Enjoy!

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