Shake And Bake Tofu Recipes
HOMEMADE SHAKE AND BAKE
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
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.
BAKED TOFU
Delicious warm or cold. A staple for every vegan kitchen!
Provided by Teri Rose Mibelli
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
- Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
- Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
- Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 23.2 g, Fat 20.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 3 g, Sodium 919.1 mg, Sugar 16.2 g
GLUTEN FREE SHAKE 'N BAKE COATING MIX
I found this recipe on a nice German website about American food. It has become my standard coating mix for meat, fish and tofu. And I use it instead of breadcrumbs in meat balls or meat loafs. According to the site I got the recipe from, you can use the mix without egg and then bake your coated foods in the oven. As I didn't try that yet, I can't guarantee it will work. The recipe called for raw sesame seeds, but I think they're nicer when toasted. Also it only says to crush the corn flakes. That's okay, too, but I find it stucks better to the meat when powdery, so I use to blend everything. And of course you can add more or other herbs or spices to your taste!
Provided by Mia in Germany
Categories Free Of...
Time 15m
Yield 2-3 cups, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Toast the sesame seeds in an ungreased skillet. Allow to cool.
- Place everything in a food processor or blender and process until powdery. Depending on your liking make it more or less powdery, but don't overmix because the sesame seeds will become tahini --
- Store in airtight container.
- To coat, beat two eggs, toss meat, fish or tofu (or veggies) in eggs, then in coating mix. Fry.
- Shake'n bake works very well with this.
- Or use it in recipes calling for breadcrumbs - it adds a very nice flavor.
Nutrition Facts : Calories 365.3, Fat 18.3, SaturatedFat 2.6, Sodium 2636.6, Carbohydrate 46.6, Fiber 6.2, Sugar 4.7, Protein 9.6
SHAKE-AND-BAKE TOFU
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
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
CRISPY BAKED TOFU
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
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.
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