Crispy Baked Tofu Cutlets

Got tofu ?  This recipe is delicious!
I wanted to make something that was different and more interesting than my usual tofu stir fry. This crispy baked tofu cutlet is full flavored, delicious and satisfying.

I baked/roasted the tofu on a parchment covered cookie sheet.



I sprayed it with some avocado oil spray, salt, and then amino acid spray (affiliate link) -it's like soy sauce but is gluten free and healthier- I then baked it for 10-12 minutes on each side. When it was done, I dusted it with paprika!

I've seen a similar recipe seasoned with some smoky paprika, liquid smoke, gluten free soy sauce or amino acids, and nutritional yeast to make what is frequently referred to as, "tofu bacon". I don't use liquid smoke-

Personally, I like mine simpler with just oil spray, amino acids spray (affiliate link), regular paprika, and Himalayan salt. 

The prep is minimal and it requires about 20-25 minutes baking time. 

It comes out somewhat crunchy.

I add cumin seed to my basmati rice 

I served it over basmati rice (that I cooked with cumin seed) with some roasted acorn squash and my carrot cumin seed soup for a starter (recipe to be posted later this week) It made a nutritious, satisfying meal for yet another night of the stay dinner at home during this pandemic.

My husband loved this tofu dish just the way it was, but I kind of thought that I might like a dipping sauce such as a peanut sauce.

Peanut Sauce 

1/4 cup of boiling water

3 tablespoons of peanut butter powder( or 2 tablespoons peanut butter or almond butter)

2 tablespoons of fresh lime juice

3 tablespoons of gluten free soy sauce

A few drops of liquid stevia

I'm running low on certain groceries,  but I am trying to prolong the inevitable of grocery shopping as long as possible. I'm not sure if I will go to the store myself or attempt to have my groceries delivered, which has been taking up to 2 weeks from some stores.

My salad using whatever fixings I had !!

I have no bananas, celery, cherry tomatoes, lettuce, cucumbers, etc. 

So, I am making our salads from red cabbage, red pepper slices, grated carrots, parsley, and scallions (healthy and delicious) but more like a slaw.  We dressed it with a simple oil and lemon mixture. Cabbage and carrots seem to last the longest of my salad vegetables.. 

I like to make my homemade V-8 drink in the morning which is not only really delicious, but is also composed on all raw vegetables which is nutritious and alkalizing! I ran out of cherry tomatoes and celergy, so that's on hold!

I bought some scallions 2 weeks ago, and after cutting them down, I have been been growing them in a glass of water. 

How to grow scallions in a glass of water.  


Ingredients: 
1 package of firm or very firm organic tofu
Avocado oil spray
Himalayan Salt
Paprika
Amino Acids Spray (affiliate link)

Directions: 
Preheat oven to 350 degrees
Open package of tofu and drain off all the liquid. Take the block of tofu and place it between 2 luncheon size plates and press out some of the liquid. Place tofu on a cutting board and slice into 8-10 rectangular slices. Place a piece of parchment paper on a cookie sheet.  Spray each slice with avocado oil spray and amino acid spray and sprinkle with salt. Bake on for 10-12 minutes and then flip each slice. Spray again with amino acid spray (which tastes like soy sauce) and bake for an additional 10 minutes. Remove from oven, sprinkle with paprika, and serve over a bed of rice.

Shared on Beth Fish Read's Weekend Cooking where anyone can link a food related post.