Description
Crispy oven baked tofu cubes with Italian flavors.
Ingredients
Units
Scale
- 3 tablespoons mayonnaise (or vegan mayonnaise such as vegenaise)
- 3 tablespoons Maille dijon mustard (I prefer this one because it’s smooth and mild in taste)
- 1 cup panko breadcrumbs
- 2 1/2 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dry parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 14 ounces extra firm tofu
Instructions
- Preheat the oven to 400ºF (200ºC).
- Place tofu on a plate or a in a bowl and top with a heavy object to drain the excess water. Leave for 15 minutes.
- Meanwhile, mix mayonnaise and dijon mustard in a bowl and set aside.
- In a separate bowl, combine breadcrumbs, nutritional yeast, paprika, garlic powder, dry parsley, salt and pepper.
- Drain the tofu and pat dry with a paper towel. Slice tofu into 1/2-inch cubes.
- One by one, coat the tofu cubes in the mayo/dijon sauce and then coat in the breadcrumb mixture. Lightly press to make the breadcrumbs stick.
- Place tofu cubes on a cooking tray covered with non-stick foil or parchment paper.
- Bake in the oven for 30 minutes.
- Let cool for 5 minutes and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 179
- Sugar: 2.1g
- Sodium: 562.9mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2.6g
- Protein: 10.9g
- Cholesterol: 1.8mg
