Tofu Pecan Cutlets

1 pounds tofu; firm
1 tablespoon water
2 tablespoons tamari
1 tablespoon sherry
½ teaspoon toasted sesame oil
Pinch of freshly ground pepper
1¼ teaspoons basil
¼ cup all-purpose flour, plus 2 teaspoons
¾ cups water
1 cup bread crumbs
¼ cup Pecan Valley Pecan Meal
Sea salt
Freshly ground pepper
1 teaspoon garlic powder

1. Preheat oven to 400ºF. Brush a cookie sheet with oil.
2. Cut tofu in half lengthwise, then cut each half into 7 slices, ½-inch thick and 1½-inch square. Marinate tofu in water, tamari, sherry, oil, pepper and ¼ teaspoon basil for at least 30 minutes.
3. Mix 2 tablespoons flour with ¾ cups water until well blended. Mix together breadcrumbs, pecan meal, sea salt, pepper, garlic powder, and one teaspoon basil. Dip tofu into remaining flour and then into flour/water mixture. Dip tofu cutlets into bread crumbs mixture and place on cookie sheet.
4. Bake in a preheated oven for 10 minutes. Turn cutlets over and bake 10 minutes more until golden brown.

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