herb-crusted tofu.

i wanted to make a real nice homecookin' meal using my csa goodies.  i decided to go with the classic corn on the cob, no frills, just a little butter and salt (i wish i had popcorn salt!).  we also had some lovely red potatoes so i decided to make my absolute favorite form of potatoes.  mashed potatoes.  just like my mama makes em.  again, no frills, just some milk, butter, and salt.  (okay i know, this is a salty buttery meal, but i WANTED it.  i mean, it wasn't excessive...).  so what could i make that would go along with this meal?  i'm picturing shake and bake for some reason.  which is NOT what i'm going to use, but it did remind me of a delicious looking recipe for herb-crusted tofu in one of deborah madison's cookbooks.  which IS what i used and oh boy, the flavor was delicious (and no salt or butter in the tofu recipe!).  i did switch up the recipe a little to bake instead of fry them.

herb-crusted tofu.

ingredients

1 16 oz package of extra firm tofu

1 c panko breadcrumbs

1/2 c grated parmesan

1 t dried parsley

1 t dried basil (or marjoram if you have that)

1/2 t dried thyme

1/2 t dried savory

1 egg

2 T milk

directions

1.  preheat the oven to 350.  slice the tofu into slabs about 1/3 inch thick.  blot or drain them on towels (paper or cloth) while you mix the other ingredients.

2.  mix the breadcrumbs, parmesan, and herbs in a flat-ish bowl.  beat the egg and milk in another bowl.

3.  yay for assembly lines!  dip each tofu in the eggs, then the herby mixture, then place on a cookie sheet.

4.  bake at 350 for about 20 minutes, turning halfway if you remember.  just go to whatever crispness/brownness level you like!

whole meal on a plate!  sorry about the awful quality... i
had to take this with photobooth at the last minute because
of a dead camera battery situation.