Ok guys, I think it’s actually fall now. The weather is cooling down, the skies are no longer clear 100% of the time, and I even saw some red and orange leaves on the ground outside work the other day! Exciting times.
Anyway, I have a delicious recipe, perfect for fall weather! My mom used to make panko-breaded chicken when I was younger, but since I don’t eat chicken anymore, I decided to switch it out for tofu. Surprisingly, it tasted very similar to the chicken as I remember it. Yay meat substitutions! The panko breadcrumbs have a surprisingly characteristic taste, so I think that’s probably why it tasted so familiar. In this panko crust, I combined crispy panko breadcrumbs with nutritional yeast and garlic for a slightly cheesy flavor. It turned out to be a pretty good combination!
This is a quick and easy recipe to pull together, since the tofu just needs to be heated through, and the panko crust crisps up fairly quickly in the pan. I paired the tofu with some roasted vegetables for a healthy, filling fall meal. Here’s the recipe!
Panko Breaded Tofu
1 14oz block of extra firm tofu
3 cloves garlic, finely minced
1/4 cup nutritional yeast
1/3 cup panko breadcrumbs
Oil, for the pan
Drain the tofu and place on paper towels to dry for 15-20 minutes.
In a shallow bowl, toss together the garlic, nutritional yeast, and panko.
In another shallow dish, beat the egg.
Slice the block of tofu into rectangles( I made 12).
Toss the tofu blocks in the egg to coat, then roll in the panko coating.
Heat oil in a skillet over medium heat. Pan fry the tofu for a few minutes on each side, until crispy and golden brown. Place on the plate and serve warm. Enjoy!