Crispy Marinara Baked Tofu
These crispy tofu sticks are fun for the whole family. Serve them as an appetizer or main course. Even the kids will gobble them up!
1 block extra firm tofu, drained
1 cup raw almonds or pistachios, toasted
2 tablespoons corn meal
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper or to taste
1 cup no-salt-added or low sodium marinara sauce, divided
Preheat oven to 375 degrees F.
Wrap tofu in several layers of paper towels and place on a plate or cutting board. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu. Set aside and let drain for 30 minutes. Remove and discard paper towels. Slice the tofu into 1/2 inch thick slices, lay flat, cover with more paper towels and press again for a few more minutes.
Place almonds in food processor and pulse until chopped to the consistency of coarse bread crumbs. Remove from food processor and combine with corn meal, nutritional yeast, garlic powder, basil, oregano, and cayenne pepper.
Place 1/2 cup of the marinara in a bowl. Dredge the tofu pieces into the marinara and then press them into the almond mixture pressing lightly to cover both sides well. Gently shake off any excess nut mixture.
Lay flat on a foil-lined baking sheet. Bake, flipping every 10-15 minutes for 40-45 minutes.
Serve with remaining marinara sauce for dipping.
Calories 225; Protein 13 g; Carbohydrates 11 g; Sugars 2 g; Total Fat 15.3 g; Saturated Fat 1.3 g; Cholesterol 0 mg; Sodium 11 mg; Fiber 4.8 g; Beta-Carotene 37 ug; Vitamin C 4 mg; Calcium 244 mg; Iron 2.6 mg; Folate 16 ug; Magnesium 76 mg; Potassium 254 mg; Zinc 1.4 mg; Selenium 1.1 ug