This baked tofu has a lovely crunchy outside and is nice and soft on the inside.
I used the crumbed tofu as a filling for homemade bao but you could use it for a lot of things such as chopped up and put in a salad bowl, rice/noodle bowl or in a sandwich.
Plus its so easy to make!
1 block of firm tofu, sliced 1/2cm thick
1/2 cup panko crumbs
1/2 cup Pure Delight Hemp Seeds
1 Tablespoon Dijon mustard
4 Tablespoons plant milk
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper to taste
Mix in one bowl the mustard, milk, onion powder, garlic powder and salt and pepper until combined. In another bowl, mix the hemp seeds and panko crumbs.
Individually dip the tofu slices in the wet mixture then coat with the dry mixture and place on a baking tray.
Once all the slices have been coated in both mixtures, lightly spray with cooking oil and bake for 30 minutes at 200°C. For even cooking, flip the tofu after 15 minutes.