I snacked on two of these slices. I now have snacks for a few days. Way better to grab a slice or two of these instead of chips. These turn out soft on the inside with a slight crunch on the outside. We keep nutritional yeast in our cupboards to sprinkle on popcorn. In this recipe, it provides a nutty flavor to the coating. They bake up quickly so stay near the kitchen and use a timer. I set two timers: The one built into our kitchen stove and the timer in my cell phone.

Ingredients

Firm Tofu, 1 pound

Whole wheat flour, 6 tbsp

Nutritional yeast, 2 tbsp

Onion powder or blend, 2 tsp

Garlic granules or powder, 1 tsp

Powdered sage, ¼ tsp

Black Peppercorn, 1/8 tsp

Soy sauce, 2 tbsp

Olive oil, 1 tbsp

Preparation

Drain the tofu. Slice ¼ inch thick. Should be about 12 slices. Use two medium bowls. Into the first bowl add soy sauce. In the second bowl, add the dry ingredients. I use a small whisk to mix them together. Prepare a large flat baking sheet. Spread the oil over the baking sheet. Dip each slice of tofu in the soy sauce. Then dredge them in the dry ingredient dish. Flip a few times, to get them evenly coated. Place evenly apart on the baking sheet. Bake in a 400 F oven for 10 minutes. Then turn over and bake an additional five minutes. Serve warm or cold. Store in the refrigerator.