TATERS AND TOFU
Seasoned tofu cubes coated with Panko and baked till tender-crisp. Animal-Free Tater tots baked till crisp. Served with a dipping sauce of ketchup, dairy free BLEU cheese dressing, chopped onion and dill pickle. Great snack for company or as a meal when watching the movies!
Serves 4-6 depending on portion size
Preheat oven 400 degrees
Make Dipping Sauce:
Equal parts ketchup and dairy free BLUE CHEEZE DRESSING with chopped sweet onion and dill pickle as desired. Stir and serve.
I used Lamb Weston brand CRISPY POTATO PUFFS. Bake as many as you like according to package instructions.
BAKED CRISPY TOFU:
14 oz. water-packed extra firm block of tofu, patted firmly with towel and cut into 3/8 – 1/2 inch cubes placed in large bowl and sprinkled with:
1 t. salt
1 t. garlic powder
1 t. onion powder
1 t. smoked paprika
1 t. Imitation Chicken Flavored Bouillon Powder by SPICE TIME
1/4 c. plain Panko crumbs
1- Toss tofu plus seasoning by flipping bowl repeatedly or using large spatula or spoon gently to evenly coat.
2- Place on oiled cooling rack over baking sheet distanced for equal baking.
3- Bake in preheated 400 degree oven 20 minutes or till crispy and golden.
4- Remove from oven, loosen from racks with pancake turner, then cool on racks to room temperature throughout cubes.
5- If making ahead partially bake, then finish baking just before serving.
6- Bake the taters according to package instructions after you bake the tofu.
7- Serve in parchment paper lined cups with a bullet of Tomato BLUE Dipping Sauce.