- 2 blocks firm or extra firm tofu, pressed
- 1/4 cup soy milk
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- 1 cup bread crumbs
- 2 tbsp crumbled nori seaweed
- 1 tsp lemon pepper
Slice tofu into strips and coat well with flour.
In a pie plate or shallow bowl, whisk together the soy milk, soy sauce and lemon juice. In a separate bowl or pie plate, combine bread crumbs, nori and lemon pepper.
Carefully dip floured tofu in soy milk mixture, then coat well in bread crumbs.
Bake for 40-45 minutes, turning over once, until crispy and golden brown. Or, pan fry on both sides in a bit of oil.
Serve with a vegan tartar sauce.