Ingredients
28oztofu,extra firm, drained
2tbspsoy sauce,low sodium
¾tspgarlic powder,divided
½cupall-purpose flour
1tbspCorn Starch
½cupunsweetened non-dairy milk
½cupPanko bread crumbs
1tbspnutritional yeast
1tsppaprika
¼tspcayenne
½tspkosher salt
¼tsppepper
olive oil,to taste
vegan teriyaki sauce,to taste
vegan bbq sauce,to taste
Preparation
Preheat the oven to 400 degrees F.
Slice the blocks of tofu in half so you have 4 thin blocks.
Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides.
Sprinkle 1/4 teaspoon garlic powder onto both sides.
Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
Add the flour and cornstarch to a small bowl and mix to combine.
Add the non-dairy milk to another small bowl.
In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil.
Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
Bake for 25 to 30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches.
