Serve these fiery, crispy tofu fingers from the Fiber Fueled Cookbook alongside sourdough bread with loads of pickles or chopped and served over a deliciously contemporary salad.
What you want:
6 tablespoons cornstarch
¼ cup unsweetened soy milk
1 cup panko-style bread crumbs
1½ teaspoons smoked paprika, divided
¼ teaspoon plus 2 tablespoons cayenne pepper, divided
½ teaspoon salt
¼ teaspoon black pepper
1 pound extra-firm tofu, drained and pressed, sliced into ½-inch thick slices
3 tablespoons avocado oil
1 tablespoon maple syrup
½ teaspoon garlic powder
What you do:
- Preheat oven to 425 levels. Line a rimmed baking sheet with parchment paper or evenly grease with cooking spray; put aside.
- In a shallow bowl, place cornstarch. In one other shallow bowl, place milk. In a 3rd shallow bowl, combine bread crumbs, ½ teaspoon of paprika, ¼ teaspoon of cayenne, salt, and black pepper.
- Calmly dip every bit of tofu into starch, then milk, then roll in bread crumb combination, urgent to stay to every facet. Place onto baking sheet and proceed with remaining tofu. Bake 25 minutes, then flip and bake one other 10 minutes, till crispy.
- In a small bowl, whisk avocado oil, remaining 2 tablespoons cayenne, maple syrup, remaining 1 teaspoon paprika, and garlic powder. Pour over crispy tofu and serve instantly.
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