Tofu Chick’n Fries
Finger lickin’ good??
Servings Prep Time
28Fries 10 minutes
Cook Time
20minutes
Servings Prep Time
28Fries 10 minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Press the moisture out of the tofu. Do this with a tofu press or wrap the tofu in a paper towel or lint free cloth, put on a plate or cutting board, place another plate or cutting board on top, and then precariously stack some cans or books on top… If you eat a lot of tofu I suggest buying a tofu press. It’s the only unitasking item I allow in my kitchen.
  2. Cut in half, and then cut into strips. Two blocks yield roughly 28.
  3. Place about four strips at a time in a bowl with the seasoning mixture. If the bowl has a lid, put it on and *gently* toss until the tofu is coated. If you don’t have a bowl with a lid, do this in a ziplock bag – shake ‘n bake style.
  4. Place all the strips onto a nonstick pan. Use parchment paper or rub with a very small amount of oil if the pan has a history of things sticking to it.
  5. Bake for 20 minutes 350 then give them a poke. They shouldn’t feel super squishy, or dry and hollow. If they’re done, pull them out and let them cool. If they’re not quite done, put them back in the oven and stay right there, lest they burn. My oven can be a bit unpredictable, so if the cook time is longer for you that’s why.
  6. Serve with dipping sauce! I also suggest using these on a sandwich or in a wrap.
Recipe Notes

Feel free to add other seasonings – chipotle powder to spice it up, for example. End up with some extra coating/seasoning? Put it on tortilla chips, stir in with rice and veggies, put in b├ęchamel sauce to make a cheesy sauce…