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Cashew Nut Crusted Tofu

Cashew Nut Crusted Tofu
2- 14 oz containers water packed tofu, sliced (see note)
2 Tablespoons olive oil
½ cup cashews, raw
1/3 cup yeast flakes
1 tsp McKay's chicken style seasoning, vegan special
1 Tbsp. parsley flakes
½ tsp salt
2 Tbsp. Earth Balance margarine
2 ½ cups bread crumbs, (see note)

Preheat oven to 350°
Line a cookie sheet with aluminum foil. Spray the foil with non stick spray. Place the slices of tofu on the foiled pan and bake in oven for 15- 20 minutes. Remove and leave sit.
In a food processor add; cashews, yeast flakes, chicken style seasoning, and salt, process for 2-3 minutes. Add to bread crumbs and parsley and mix well. Brush both sides of tofu with olive oil, place one spoonful of nut crumb mixture over one side of the tofu, place face down on the covered cookie sheet and place another spoonful of nut crumb mix over the top. Pat mixture down onto the tofu and continue until all mixture is on both bottom and top of all the tofu. Place back in oven and bake for an additional 15-20 minutes, until golden brown. Let cool for a few minutes and place onto plate. Add a spoonful of Almondaise tartar sauce to the top and serve.
Bread crumbs: I place 3-4 slices of bread in the food processor and blend until fine. Place on a cookie sheet for 1-2 hours to dry.
Tofu: I slice tofu in 3 slices to make a 3x4 inch slice.
Recipe by: Melody Prettyman

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