



I can honestly say that tofu is my least favorite meat replacements, only eating it once in a blue moon, I would take tempeh or seitan over it any day of the week. But this tofu is crispy and tasty. It goes well on salad, sandwiches, or even by itself1 package of extra firm tofu2 TB soy sauce2 TB vegetable oil1 1/2 tsp nutritional yeast1 TB fried garlic1 TB sesame seeds2 TB corn starchDrain the package of tofu. cut the block in half and each half into 8 slices, this makes the pieces easier to handle. Take 1 sheet pan and line with a tea towel. Place tofu in single, even layer on top, and fold the tea towel on top.Place a cast iron pan, cans, or anything heavy on top and allow to sit for at least a half hour. This helps get the water out of the tofu and achieve a crispier crust.Now you can preheat the oven to 425F. Once the oven is up to temperature and the tofu has been pressed, you can begin the coating. Combine all ingredients except corn starch and tofu in a bowl and whisk. Place tofu in bowl and mix so all side of the tofu are covered. Then add the cornstarch and toss until well combined with the coating and there are no lumps. Then place tofu on a well oiled sheet pan making sure to get as much coating on as possible. Bake the tofu for 15 minutes, then flip and bake for an additional 10 minutes. Serve on a salad with pickles and tell your friends that "Yes, pickles go on a salad because it's a vegetable and I said so."