For the marinade:
For the breading:
Wet “egg coating”
1 cup panko breadcrumbs
I have to confess and say that tofu was far from being a favorite ingredient on my weekly menu. I grew up in Israel, eating the real chicken schnitzel a few times a week. And for years I believed that nothing in the world can replace it. This recipe is here to prove you wrong if you think like me. The thing about tofu is that you need to learn how to work with it. And once you do, the sky is the limit. This recipe is a winner because whenever my kids are served chicken nuggets at school, I send this instead. They love it, I know what’s in it, it is baked and full of flavor, a total win win situation.
Preheat oven to 400 F.
1). Slice the tofu into ½ inch slices and place on a double paper towel. Place another paper towel on top of the slices and pat dry.
2). Prepare the marinade in a wide container or bowl and mix well. Transfer the tofu into the liquids and marinate for about 15 minutes.
3). Prepare a station of the breadcrumbs and “egg coating”. Also, a baking sheet lined with parchment paper.
4). Just like a regular schnitzel, dip the marinated tofu into the wet (“egg”) mixture, and then transfer to the breadcrumbs bowl.
5). Arrange the breaded tofu on the baking sheet and spray some oil on top. I use grapeseed or avocado oil. Place in the oven and bake until golden brown. About 15 to 20 minutes.
You may flip them halfway through, but I don’t think it’s a must.
6). Serve with a bowl of fresh rice or salad, and use leftovers to pack for lunch the next day.