Now, this recipe is a little different, it requires a little work the day before you make it. You need to take a package of firm tofu, drain the tofu and wrap the tofu up or place it in a container and freeze it for 24 hours.
In addition to freezing the tofu, there is a Southern Spice blend you’ll need to make in advance before trying this recipe out as well. The recipe makes a lot of Spice blend but can be saved for a while and used on seitan or any of your favorite meatless “meats”. Also feel free to chop this spice recipe in half!
Southern Spice blend
2 c. flour
1 tsp ground ginger
2 Tbs. sugar
4 Tbs. paprika
2 tsp garlic powder
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 Tbs. celery salt
1 Tbs. black pepper
Now for the remainder of the recipe:
1 pkg (14 oz.) of extra-firm tofu, frozen
1 cup breadcrumbs
1/2c. non-dairy milk mixed with 2 tsp lemon juice
What to do with it:
1. After freezing the tofu for 24 hours, thaw tofu by placing it (unwrapped) into a microwave-safe bowl; cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook; once thoroughly defrosted, gently squeeze out excess moisture and cut into 1″ cubes.
2. Set up 3 bowls: 1 bowl of the nondairy milk and lemon juice mixture, a second bowl of breadcrumbs and a third bowl with the Southern Spice blend. Dip each piece of tofu first into the nondiary milk, then into the breadcrumbs and finally coat well in the Southern Spice blend.
3. Put the breaded cubes on a lightly oiled baking pan and bake at 350F for 25 to 30 minutes, turning after 10 minutes, until crisp.
4. Serve with bbq sauce or your favorite dipping sauce!