I’ve been fascinated by spices since I was a small child – all the different smells, colors and shapes. My mom has this one spice rack that’s been around for as long as I can remember, I’m not sure where it came from – she hardly ever used it (it was filled with spices atypical of Chinese home-cooking).
Nowadays, I have a carousel type of rack, I love to spin that thing around looking for various spices. One day while spinning it around and around, it occurred to me that it would be fun to use a bunch of these different spices in one recipe. That was the inspiration for the 11 Herbs and Spices Baked Tofu, along with a certain famous “secret” fried chicken spice recipe.
While it was tasty, I think I prefer my Crispy Baked Tofu the best, simpler is sometimes better. Another thing is you can change up the spices to whatever you like, tofu is more than happy to soak in whatever you throw at it.
11 Herbs and Spices Baked Tofu
Makes 14 pieces
1 pound firm tofu
2 tablespoons nutritional yeast
1/2 cup panko breadcrumbs
2 tablespoons unsweetened soy milk
1/2 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon onion granules
1/2 teaspoon oregano
1/2 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg
Salt and pepper to taste
Cut the tofu into 1/4″ slices and wrap in paper towels. Place a weight on top for about an hour.
Preheat the oven to 375 degrees.
In a shallow bowl, combine the nutritional yeast, breadcrumbs and the 11 herbs and spices and mix well. Dip the tofu slices in the soy milk and then in the breadcrumbs mixture, coat well on both sides, place the coated pieces on a oiled baking pan.
Bake for 12-15 minutes on each side.