Tofu 'Fish' Fillet Sandwiches
Minding everyone else's suggestions in regards to crispiness, I decided to cut the block into 12 pieces, after pressing and straining the tofu. I also added 3 Tablespoons of Nutritional Yeast Flakes for some added protein and fiber. There seemed to be too much breading mixture (or it just wasn't sticking) with the amount of oil that I used (about 2-3 Tbsp), so I re-oiled them and re-coated them to use up all of the breading.
Last, I baked them for an extra 5 minutes at 450, for additional crispiness.
I wouldn't change any of the steps the I altered. They came out delicious. I ate them as nuggets, with a side of spinach, rather than in a sandwich.
5 users found this review helpful
Jun. 29, 2011