Walnut Crusted Tofu
1 block extra firm tofu-pressed (will take to long to cook if not pressed)
1 1/2 slices of bread
3/4 cup walnuts (or pecans)
salt pepper and up to 1/2 teaspoon of seasonings to match your meal
1 cup milk alternative
1 1/2 teaspoons cornstarch
Mix cornstarch and "milk" thoroughly in a shallow dish and set aside.
Take pressed tofu and cut into 8 slices widthwise, and then cut those pieces on the diagonal to make 16 triangles.
Preheat oven to 350 degrees F.
In your food processor, grind both the read and walnuts to a fine texture, smaller than a panko crumb.
Place both of those on a cookie sheet and toast lightly.
Season to taste.
Dunk each piece of tofu into the "milk" mixture, and then press into the crumb mixture to achieve a nice thick coating. Place on a lightly oiled cookie sheet. Bake at 350 for 15-20 min per side, or until both are golden and crispy.
Goes well with rice, salads, or alongside veggie sautés.