Crunchy Whole Grain Tofu Bites

Our church has been participating in an inter-church 21 day fast. Most people do the Daniel Fast - veggies, fruit, and water. Hmmm...for the most part, that's my everyday eating. So I cut out coffee. Tea. Pasta. Bread. And tofu. I know. I know.

Yesterday was the last day of the fast. And for supper tonight, you KNOW what was on the menu. For me at least. I only had one container of tofu and wanted leftovers. So I had my hubby get chicken and I made this old family favorite so Those Other People would back away from the 'fu. Because they've been fasting meat. Heeheehee. And today is my eldest child's 24th birthday and he loves this recipe. With chicken, not tofu.

This is my veganization of a Pampered Chef recipe. It was yummy but the next time I make this I will marinate my 'fu in either Tabasco sauce or sriracha sauce. I like things a little spicy.

1 package extra firm tofu cut into slices and pressed, the cut into strips or cubes
6 cups whole grain chips (I used some black bean and garlic ones)
1 tsp parsley
3/4 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp thyme
1/8 tsp dill
1/4 tsp paprika
3 tsp EnerG egg replacer
6 tbsp water

Preheat oven to 400 degrees.

Mix up your egg replacer and set aside.

In a food processor, crush your chips. Add seasonings.

Gently dredge your pressed and cubed tofu in the egg replacer, then in the crumb mixture. Place on a baking dish and spritz with a little olive oil. Bake for about 20 minutes or until coating is crispy and golden.