July 2, 2012: Shake and Bake Tofu with marinara sauce

This is a super-easy and very tasty recipe.

Either press and cut, or slice and place on paper towel/dry tea towel 1/2 block/pound of firm or extra-firm tofu.

Bread with:

  • 1/4 cup ground flaxseeds (or wheatgerm, or breadcrumbs, or panko)
  • 1/2 teaspoon italian herb blend (or another flavour to mix it up would work)
  • 1/2 teaspoon sea salt and freshly ground black pepper to taste

Bake on a lightly oiled sheet of parchment paper (to prevent sticking) at 425’F for 12-15 minutes until crispy.  The recipe made enough for dinner tonight and lunch tomorrow for me.  Scale up if you’re not the only one who likes tofu in your family!

I have marinara sauce to dip, but depending on the seasonings you added to the breading, ranch dressing, tzatziki would also work nicely.  I also happened to have a jar of marinara open in the fridge to use 🙂

Cherries, broccoli, and radishes make up the raw goodness.  This bento is super-low cal, too low in fact, so trail mix will make up the balance.

4 thoughts on “July 2, 2012: Shake and Bake Tofu with marinara sauce

    • Thank you. I’m fortunate to have an abundance of natural light right now (remind me of that when I’m awake at about 6:20am tomorrow). Things will look eerily orangey again in my photos starting in about November. It gets dark around 6ish in winter – yay living in mountains!

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