Ingredients
Salt, pepper, granulated garlic, paprika
1 square of extra firm tofu
1-2 eggs
1 cup of Jason’s gluten-free seasoned breadcrumbs
Canola oil for frying pan
Instructions
To start, remove the plastic wrap from the tofu block.
Place the tofu on a paper towel and cover it with a paper towel.
Allow the paper towel to absorb all the moisture from the tofu.
Next, cut the tofu into 8 or 10 slices lengthwise; the size depends on how thick you want the slices.
Crack the eggs into a bowl and season with the s/p/gg/p
Tofu has no flavor, so be generous with your seasoning.
Pour breadcrumbs onto a plate.
Dip the tofu into the egg and then the breadcrumbs and set aside.
Heat oil in a frying pan. When the oil is hot, add tofu to the pan, being careful not to overcrowd the pan. The tofu is done when the breadcrumbs are browned on all sides. Serve warm tofu schnitzel with marinara sauce or a sauce of your choice.
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