I gave this recipe a 5 star rating after I made one change. I couldn't find kelp powder only kelp granules which I now use as a very good salt alternative. The first batch with the kelp granules was ok but didn't taste much like fish to me (likely because of the granules vs. the powder) although the texture was good and the taste was ok. For my second batch I crumpled up, almost to powder form, 2 sheets of nori (seaweed sheets used for making sushi) and they were much, much better. I put the crumpled/powdered nori sheets in the same bowl with the olive oil. After swirling it around in the oil and nori mixture, I then put it through the breadcrumb mixture. I baked mine to save some fat and calories and they came out just great! A couple of my coworkers tried some of what I brought for lunch and they loved it. After the addition of the nori for more "fish" flavor, this recipe is definitely a keeper and has become a part of my regular menu! Extra firm tofu works best and you must be sure to drain the tofu before handling. I followed the advice of a tofu chef I saw online who recommended to place the brick of tofu on a plate lined with paper towels and place a cutting board with two canned goods on top of the tofu to press out the extra water. I did this for 15 minutes and the tofu was perfect. But you can only do this with firm or extra firm tofu, otherwise you'll squish it flat! ENJOY!!
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