Saturday, June 19, 2010
2 packages of tofu, drained and sliced into 1/2" slices
1/2 cup barbeque sauce
1 cup whole wheat flour
1 teaspoon granulated garlic
1 pinch black pepper
1/2 teaspoon salt
1 cup water
2 1/4 cups whole wheat panko breadcrumbs
2 tablespoons Italian seasoning
Drain and slice tofu, place in large freezer bag with barbeque sauce and freeze overnight. Take out of freezer to defrost. Freezing the tofu changes the texture and including the sauce when freezing allows the sauce to permeate the tofu.
Prepare 3 shallow bowls for the breading process.
In the first bowl combine flour, garlic, salt and pepper. Remove 1/4 cup flour mixture add to second bowl, gradually whisk in water until smooth. In the third bowl combine breadcrumbs with Italian seasoning.
Dredge tofu slices in the flour mixture. Shake off excess flour and dip into the flour and water mixture. Shake off excess and dredge in the bread crumb mixture. Set on lightly oiled baking sheet.
Bake Cutlets for ten minutes, turn and bake for eight to ten minutes more until golden.