Makes: about 15 boats
Ingredients
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1
14-oz. block of firm tofu, well drained, cut into 1-1/2″ x 3/4″ rectangles (about 30)
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1/2
cup flour
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1
egg, lightly beaten
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2
cups fresh bread crumbs
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1
pinch salt
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3/4
cup hot sauce
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2
tablespoons butter (melted)
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2
tablespoons worcestershire sauce
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2
tablespoons fresh lemon juice
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2
heads belgian endive
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blue cheese
Directions
- Preheat over to 425F.
- Place flour, beaten egg, & breadcrumbs in three separate bowls.
- Prepare a baking sheet with non-stick spray.
- Roll tofu pieces in the flour a few at a time. Shake off excess flour and dip them in the egg. Gently roll them in the breadcrumbs and place them on the baking sheet without them touching each other.
- Place the baking sheet in the preheated oven and bake for about 10 minutes or until they are starting to brown.
- Meanwhile, mix melted butter, hot sauce, worcestershire sauce, & lemon juice in a small bowl.
- Wash the endive and cut the bottom inch off. Separate the leaves into 15 “boats”.
- When the tofu has started to brown, pull them out of the oven.
- Set oven to broil.
- Using tongs, dip the crispy tofu pieces in the sauce one by one and place them back on the baking sheet.
- Broil the tofu for a few minutes until crispy and they start to brown.
- Place 2 crispy tofu pieces on each endive “boat” and crumble blue cheese on top.
- Serve warm.
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