I promise this recipe will make the most delicious tofu you’ll ever have. Trying to convince a meat-eater that you know what you’re doing? Feed them this – it’s far too close to breaded chicken for anyone to be the wiser. I don’t like a lot of talk, GET ME TO THE FOOD ALREADY! So here it is:
1 package extra firm tofu
1.5 cups milk
2 tablespoons lemon juice
3 tablespoons spicy mustard
1/2 cup panko bread crumbs
1/3 cup finely chopped walnuts & peanuts
1/3 cup grated parmesan cheese (optional)
1. Mix the lemon juice with the milk and set aside to curdle (this is a quick way to make buttermilk)
2. Slice the tofu into six triangle steaks, or whatever shape you’d like and pat dry. Keep them about a 1/4 inch thick.
3. Chop the walnuts and peanuts in a food processor until fine. Combine with breadcrumbs and toast in a saucepan for only a few minutes. Be careful – the breadcrumbs toast quickly.
4. Combine the mustard with the buttermilk.
5. Coat the tofu steak in the buttermilk/mustard mixture, lift the tofu from the buttermilk/mustard mixture, shake off the excess, then drop it into the bread crumbs. Turn the tofu in the bread crumbs to coat both sides, tap off the excess, then place on a wire rack on top of a cookie sheet.
6. Top the breaded steaks with the fresh grated Parmesan.
7. Bake the steaks on the middle rack in a 375 degree oven for 15 minutes or until golden brown.