tag:blogger.com,1999:blog-8210893914479574505.post-28701363619544231432008-06-30T19:34:00.003-05:002008-06-30T19:46:41.863-05:00I finally got around to trying my own version of tofu nuggets with nutritional yeast. I'd been meaning to do so for a while considering that at $7.99 per pound, I will quickly go broke buying them off the hot bar at Whole Foods (nevermind the weight I'd gain since they're fried). <br /><br />I remembered having some baked tofu strips that were really good at a vegetarian potluck last year and google pointed me in the direction of <a href="http://chowvegan.com/2008/03/18/crispy-baked-tofu/">this recipe for crispy baked tofu</a>.<br /><br />But you know me; I can't just follow a recipe. And again, that was a mistake. I won't say that my tofu strips weren't good; they just weren't great. Here's where I think I went wrong:<br /><br />1. I didn't have bread crumbs, so I mixed extra nooch with some flour for the breading. Probably should have used corn meal.<br /><br />2. I used a thawed out frozen block of tofu. Freezing changes the texture of the tofu and I also think I may have pressed it out too much.<br /><br />The result was a decent tasting batter, but some fairly dry strips. I think if I'd used tofu that hadn't been freezed (and overly pressed) that it would have been moister. Oh, and I may have cooked it on 400 degrees. Um.<br /><br />Anyhoo, point is that the batter tasted good even though it wasn't crispy. Cornmeal or breadcrumbs could remedy that. I like-a da nooch. Now, I just have to figure out how to make cheez out of it. I think I ought to follow a recipe for that...Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com