Comments on: Crispy Baked Tofu

By: bobby

bobby — Sun, 03 Jan 2010 01:43:59 +0000

thank you, I make this ALL the time!

By: mt

mt — Mon, 21 Dec 2009 09:03:18 +0000

teriyaki sauce, a little sriracha, YUM!

By: chow

chow — Mon, 23 Nov 2009 16:11:18 +0000

Corn-flake crumbs sounds like they would be really crunchy. I’ll have to try it sometime. Thanks!

By: thenewgirl

thenewgirl — Mon, 23 Nov 2009 06:44:59 +0000

For the gluten free among us we can use corn-flake crumbs as a replacement for the breadcrumbs! Yumma.
Actually I preferred cornflake crumbs over bread crumbs long before I ever went gluten-free.

By: chow

chow — Sat, 17 Oct 2009 01:10:17 +0000

Good idea hannah! Thanks!

By: hannah

hannah — Thu, 15 Oct 2009 19:52:09 +0000

try putting the tofu slices in the breadcrumbs then dip them in soymilk then back in the breadcrumbs. yummy and thick

By: chow

chow — Mon, 12 Oct 2009 03:07:17 +0000

colleen – How thick are your slices? Maybe make them thinner? I’ve also noticed the tofu texture firms up more overnight in the fridge. Of course, they’re not crispy anymore but it’s still good.

By: colleen

colleen — Sun, 11 Oct 2009 16:23:10 +0000

Love the idea, but after 35 minutes in the oven the tofu is still limp. I’ve had this happen before. Any ideas on what happened?