Baked tofu is wonderful in the summer because I can make it over the weekend and then have it in wraps, sandwiches, stir fries, and salads. The CSA was supplying lots of lettuce, so I made lettuce wraps most recently. So yummy! To make the tofu, you will need:
1 package extra-firm tofu, set to drain for at least 10 minutes
½ cup whole white wheat flour
½ cup nutritional yeast
1 tsp cayenne pepper
1 TBS basil
1 TBS onion powder
½ tsp black pepper
Coconut oil spray
Preheat oven to 350. Cut the tofu into 1/4 to 1/2 inch slices. Combine dry ingredients in a shallow bowl; this is the breading. Spray a cookie sheet with coconut oil. Brush Bragg’s liquid aminos onto each side of the tofu and cover the tofu completely with the breading. Place tofu slices onto cookie sheet with at least 1/2 an inch between them. Bake for 20 minutes and then turn the tofu over and bake the opposite side for another 15 minutes. Check that the tofu is the crispiness you desire and if not, continue to bake in 15 minute increments turning every time until it is what you would like. Cooled baked tofu can be refrigerated for several days.
The spices in the breading can be altered to what is in your pantry or what your tastebuds are drawn to.