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Tuesday, April 14, 2020

Crispy Baked Tofu Cutlets

Got tofu ?  This recipe is delicious!
I wanted to make something that was different and more interesting than my usual tofu stir fry. This crispy baked tofu cutlet is full flavored, delicious and satisfying.

I baked/roasted the tofu on a parchment covered cookie sheet.

I sprayed it with some avocado oil spray, salt, and then amino acid spray (affiliate link) -it's like soy sauce but is gluten free and healthier- I then baked it for 10-12 minutes on each side. When it was done, I dusted it with paprika!

I've seen a similar recipe seasoned with some smoky paprika, liquid smoke, gluten free soy sauce or amino acids, and nutritional yeast to make what is frequently referred to as, "tofu bacon". I don't use liquid smoke-

Personally, I like mine simpler with just oil spray, amino acids spray (affiliate link), regular paprika, and Himalayan salt. 

The prep is minimal and it requires about 20-25 minutes baking time. 
It comes out somewhat crunchy.

baked tofu and basmati rice with cumin seed
I add cumin seed to my basmati rice 
I served it over basmati rice (that I cooked with cumin seed) with some roasted acorn squash and my carrot cumin seed soup for a starter (recipe to be posted later this week) It made a nutritious, satisfying meal for yet another night of the stay dinner at home during this pandemic.

Baked tofu

My husband loved this tofu dish just the way it was, but I kind of thought that I might like a dipping sauce such as a peanut sauce.

Peanut Sauce 
1/4 cup of boiling water
3 tablespoons of peanut butter powder( or 2 tablespoons peanut butter or almond butter)
2 tablespoons of fresh lime juice
3 tablespoons of gluten free soy sauce
A few drops of liquid stevia

I'm running low on certain groceries,  but I am trying to prolong the inevitable of grocery shopping as long as possible. I'm not sure if I will go to the store myself or attempt to have my groceries delivered, which has been taking up to 2 weeks from some stores.

red cabbage coleslaw
My salad using whatever fixings I had !!

I have no bananas, celery, cherry tomatoes, lettuce, cucumbers, etc. 
So, I am making our salads from red cabbage, red pepper slices, grated carrots, parsley, and scallions (healthy and delicious) but more like a slaw.  We dressed it with a simple oil and lemon mixture. Cabbage and carrots seem to last the longest of my salad vegetables.. 

I like to make my homemade V-8 drink in the morning which is not only really delicious, but is also composed on all raw vegetables which is nutritious and alkalizing! I ran out of cherry tomatoes and celergy, so that's on hold!

I bought some scallions 2 weeks ago, and after cutting them down, I have been been growing them in a glass of water. 
How to grow scallions in a glass of water.  

1 package of firm or very firm organic tofu
Avocado oil spray
Himalayan Salt
Amino Acids Spray (affiliate link)

Preheat oven to 350 degrees
Open package of tofu and drain off all the liquid. Take the block of tofu and place it between 2 luncheon size plates and press out some of the liquid. Place tofu on a cutting board and slice into 8-10 rectangular slices. Place a piece of parchment paper on a cookie sheet.  Spray each slice with avocado oil spray and amino acid spray and sprinkle with salt. Bake on for 10-12 minutes and then flip each slice. Spray again with amino acid spray (which tastes like soy sauce) and bake for an additional 10 minutes. Remove from oven, sprinkle with paprika, and serve over a bed of rice.

Shared on Beth Fish Read's Weekend Cooking where anyone can link a food related post.


  1. Love me some bean curd. I do mine in the air fryer these days. Why don't you use liquid smoke? I've heard some find it too strong. Happy Eating. Go Tofu!

  2. I grew up eating all sorts of soya products and freshly made tofu was usually the one we could buy from the market daily. These looks really crisp and delicious, Judee. Love that colourful and crunchy salad too.

  3. The tofu looks great and what a neat change on using it as a stir fry. Homemade V-8 would be good, I’ve never been crazy about all the salt they add.
    Thanks for the link on growing scallions!

  4. My granddaughter was making tofu that way while we were video chatting a few days ago. Her side dish was another cookie sheet of roasted vegetables, which she was turning and alternating the pans while we were chatting. It looked good to me. Too bad Facetime doesn't include smells.

    be well... mae at maefood.blogspot.com

  5. The tofu looks yummy! I've also bookmarked this recipe to try: https://www.bonappetit.com/recipe/spicy-tofu-crumbles
    I just started regrowing my scallions last week and am blown away by how fast they grow! I am notorious for having a black thumb, so I'm very pleased with myself. :)

  6. I'm really trying to also use up what we have and limit grocery trips. But, we 2 college and 1 high school, there seems to be something we need every week. The food we go through is crazy!

  7. I am glad you are making due but hope you can restock soon.
    I just pinned some articles on regrowing celery and romaine and thought it would be fun to try as I just bought a bunch of celery this week. Your tofu looks delicious. A coworker just gave me two packs of fried tofu and I am hoping to season it and crisp it up.

  8. Anew idea for me. thanks. stay safe

  9. Tofu isn't something that I am used to cooking with so this is a new idea for me.

  10. I didn't have any scallions on hand, but a few stalks of our cilantro still had roots, so I stuck them in filtered water to see if they'll grow. I love tofu, but forgot to add it to our bi-weekly shopping list, so it's chicken tonight instead!

  11. I miss the abundance of fresh greens. I may try to see if I can get a cabbage next week. I'll have to see if my grocery has tofu and I'll put it in my next order.


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