Name: Crispy Baked Tofu with Hot Sauce, Veggie Sticks & Herby Ranch Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small pkg chives; 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 small bunch fresh dill; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 3 red bell peppers; black pepper; garlic powder; hot sauce; mayonnaise; panko bread crumbs; salt

Crispy Baked Tofu with Hot Sauce, Veggie Sticks & Herby Ranch DressingCrispy Baked Tofu with Hot Sauce, Veggie Sticks & Herby Ranch Dressing — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

1 small pkg chives

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 small bunch fresh dill

1 ½ lemons

1 ½ cups plain Greek yogurt

3 red bell peppers

black pepper

garlic powder

hot sauce

mayonnaise

panko bread crumbs

salt

Instructions

Preheat oven to 205°C (400°F).

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a blender.

Shave dill leaves off the stems; discard stems and add leaves to the blender.

Roughly chop chives. Add to the blender along with yogurt, mayo, salt, and pepper. Blend on high until herby ranch dressing is smooth, then set aside.

Place bread crumbs and spices in a small bowl. Stir to combine and set aside.

Cut the tofu into ½-inch thick planks and place in a large bowl. Wipe the baking sheet dry with paper towels and set aside for later use.

Add mayo to the bowl with the tofu and gently toss to coat. Add seasoned bread crumbs, then gently toss once more to coat, pressing with your fingers to adhere.

Divide tofu between the reserved baking sheet and another baking sheet. Place baking sheets in the oven and bake, turning halfway through, until the breading is golden brown and crispy, about 18 minutes. Remove from oven.

Meanwhile, trim and quarter cucumbers lengthwise, then cut crosswise into 3-inch long pieces; place on a plate.

Peel, trim, and quarter carrots lengthwise, then cut crosswise into 3-inch long pieces. Add to the plate with the cucumber.

Trim, seed, and slice bell peppers into thin strips; add to the plate.

Divide tofu and veggie sticks between plates. Drizzle tofu with hot sauce and serve with dressing for dipping. Enjoy!

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