INGREDIENTS:
- 1-16 oz block of tofu, freeze, defrost, freeze, defrost, press (do not skip)!
- 2 cups vegetable broth, or 2 cups of hot water & 2 no-chicken bouillon cubes
- 1 & 1/2 cups all purpose flour
- 1 tbsp Italian seasoning
- 1 tbsp nutritional yeast
- 1/2 tbsp paprika
- 1/2 tbsp garlic salt
- 1/2 tsp celery salt
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 & 1/2 cups unsweetened plant milk
- 1 & 1/2 tbsp apple cider vinegar
- 1 cup corn flakes
METHOD:
- Freeze the tofu completely, defrost it, freeze it again, & then defrost it again. This will help give it a more chicken like texture, trust me, DO NOT SKIP this step.
- Once the tofu has thawed completely, press it in a tofu press or wrap it in an absorbent kitchen towel between two cutting boards or baking trays with some heavy weight on top.
- Preheat oven to 425°F & line a baking tray with parchment paper or spray lightly with cooking spray & set aside. Break the tofu into pieces with your hands. It should break apart naturally into 10-12 pieces.
- Put the broken tofu pieces into a casserole dish with the vegetable broth or mix the hot water & Boullion together then add them to the dish & set it aside.
- Set up a dredging station. In a medium bowl, add the plant milk & apple cider whisking to make a vegan buttermilk & set it aside. Then in a large bowl, add the flour & all of the spices.
- Put the corn flakes in a plastic bag & smash it into pieces with the bottom of a glass or rolling pin. Set aside & get an extra plate as well.
- One by one, add the pieces of tofu into the buttermilk, then the flour & seasonings & add them to the plate.
- Once you finish one round of dredging, add the crushed cornflakes to the bowl of flour & spices, mix well & then repeat dredging the tofu in the buttermilk & then the flour, spices & cornflake mixture. Lay flat on the lined or sprayed pan & bake for 30 minutes at 425°F, flipping half-way through. Enjoy with favorite sides.
Vegan Yoga Momma 