Why Did the Tofu Cross the Road?

Because it wasn't chicken 😂 I'm sorry I couldn't resist, but in all seriousness this month's recipe blog post is on tofu. Personally, I've never been a big fan of tofu because the majority of the time I can't taste anything and the texture just wasn't for me however I so badly want to be on that tofu trend because it's so dense in protein. My husband has been so inspired to try new soy recipes lately and one of them was a breaded and baked tofu. I love this for two reasons: one, the texture and taste was absolutely delicious and on point; two, a lot of people only eat healthy items or vegetables if they're breaded and deep fried and this is a much healthier alternative to deep fried.

Breaded Tofu w/Mango Chutney


-1 block of tofu cut into 1/2" cubes

-1 c of bread crumbs (you can use more if you like it extra crispy

-2 tbsp olive oil

-1 tsp salt

-Any additional seasoning of your choice


-Preheat oven to 400 degrees

-Cut tofu into 1/2" little cubes

-Mix in bowl with olive, salt, bread crumbs; add in any additional flavors of your choice (get creative and funky!)

-Place on aluminum foiled baking sheet and cook for 15-18 minutes (the longer you do it the crispier it gets).

-Enjoy with any additional sauce or by itself (I prefer the mango chutney from Trader Joes)

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