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.
- 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.