Shake And Bake Tofu Recipes

HOMEMADE SHAKE AND BAKE

Homemade Shake and Bake image

Make and share this Homemade Shake and Bake recipe from Food.com.

Provided by Caryn

Categories Chicken

Time 35m

Yield 3 1/2 cups mix

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 cups fine dry breadcrumbs
2 teaspoons cornstarch
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons sugar
3 1/2 teaspoons poultry seasoning
2 tablespoons crumbled dried parsley
10 teaspoons vegetable oil
6 pieces cut-up chicken

Steps:

Combine dry ingredients in a mixing bowl; mix well.
Add oil.
Mix well until combined.
Place in zipper-top plastic bag and store in freezer.
Use to coat chicken, pork, or veal.
To use:.
Preheat oven to 400 degrees F.
Line a baking dish with aluminum foil; grease well.
Moisten each piece of meat with water.
Shake off excess water, and shake in bag of mix to coat, one piece at a time.
Place in baking dish and bake for 30 minutes or until done, depending on size of pieces.
**Store unused mix in freezer.

MARINATED BAKED TOFU

Marinated Baked Tofu image

I am addicted to baked tofu!! Thank you Mollie Katzen and The Enchanted Broccoli Forest for the excellent marinade recipe! The tofu never lasts long enough to make it into a stir-fry at my house. I end up eating it by itself. I love it hot or cold. And of course absolutely everything to do with this recipe can be adapted to taste or what you have in the kitchen. Enjoy!

Provided by Stellula

Categories Lunch/Snacks

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package firm tofu or 1 (16 ounce) package extra firm tofu, in water
3 -4 tablespoons soy sauce
1 -2 minced garlic clove, to taste
1 tablespoon fresh grated ginger, to taste
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 -2 teaspoon honey (optional) or 1 -2 teaspoon sugar (optional)
1 tablespoon olive oil

Steps:

Drain tofu and cut into 1" cubes.
Mix all other ingredients together except olive oil.
Pour marinade over tofu and cover.
Refrigerate overnight or longer (I've left it for 3 nights).
Lightly grease baking pan or sheet with olive oil.
Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.

CRISPY BAKED TOFU

Crispy Baked Tofu image

You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) firm or extra-firm tofu
2 tablespoons soy sauce or teriyaki sauce
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup corn starch
Sliced green onions, optional

Steps:

Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

SHAKE-AND-BAKE TOFU

Shake-and-Bake Tofu image

These crispy tofu cutlets are another favorite in our home. Enlist your kids to help with the breading and shaking-they'll have fun with it, and they're more likely to eat anything they've helped make. If you're serving more than four, the recipe doubles easily, but be sure to use two baking sheets as well.

Yield 4 Servings

Number Of Ingredients 5

Ingredients

1 pound firm or extra-firm tofu
1/4 cup wheat germ
1/2 teaspoon salt-free herb-and-spice seasoning mix
1/2 teaspoon salt
Marinara sauce (warmed), ketchup, salsa, or Yogurt "Tartar Sauce" or Dip (page 231)

Steps:

Preheat the oven to 425°F.
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towel, and cut into 1/2-inch-wide sticks.
Combine the wheat germ, seasoning mix, and salt in a plastic food storage bag; seal and shake lightly to mix. Transfer the cutlets to the bag and shake gently until they are evenly coated with the wheat germ mixture.
Arrange the cutlets on a lightly oiled nonstick baking sheet. Bake until golden and ﬁrm, 12 to 15 minutes. Serve at once with marinara sauce or other sauce of your choice for dipping or topping.
Tofu Patties (page 134)
or
Shake-and-Bake Tofu (this page)
Maple-Roasted Carrots (page 207)
Buttered angel hair pasta
Cherry tomatoes and baby carrots
Calories: 114
Total Fat: 5g
Protein: 10g
Carbohydrate: 5g
Cholesterol: 0mg
Sodium: 275mg

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