This is a fun recipe that I’ve made a number of times. It goes well in sandwiches (kind of like veggie BLTs). The tofu does shrink down quite a bit, by the way, so don’t be surprised when two whole packages of tofu become a somewhat small pile of strips.
FYI, the seasoning combination of onion salt and smoked paprika makes things taste somewhat like bacon (especially when combined with a crunchy texture). Other seasoning mixes, such as curry, can also be used in this recipe instead if you prefer.
|Thin Strips of Tofu|
Thin & Crunchy Tofu Strips
2 12 oz containers silken tofu
cooking spray or oil
¼ tsp onion salt
1/8 to ¼ tsp smoked paprika (optional)
Preheat the oven to 425 degrees F.
Carefully slice tofu into strips that are roughly ¼ inch thick, about 1 inch wide, and as long as the block of tofu is wide. They’ll be floppy and delicate; don’t worry too much if they break up a little.
Line two cookie sheets with foil and spray with cooking spray. Arrange slices evenly on the sheets, placing any small or broken pieces toward the middle. Give the tops another spritz of cooking spray and put them in the oven for 25 minutes.
|The first flip|
Pull them out and carefully flip them. They will still be fairly pale and floppy but should be a little browned and bubbly around the bottom edges. Put them back in for 10-15 minutes more.
Take them out and check them for doneness. Pull any that look brown and crispy enough off and set aside. Flip the rest again and put them back in, checking and flipping at intervals of 3-5 minutes. Continue to pull off individual pieces as they become ready.
|Tossed with seasonings|
When all of the strips are done, transfer them to a bowl and toss with the seasonings.
Best served warm, these can be eaten straight, served with a dip or made into a sandwich.
|Making a sandwich|