The flavor of this bread is excellent because it contains both cherries and cherry juice.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (14 ounce) package extra-firm tofu, drained, or to taste
- 1 cup ranch dressing
- 1 tablespoon Louisiana-style hot sauce (Optional)
- 2 teaspoons white sugar
- 1 teaspoon ground black pepper
- 2 cups Italian seasoned bread crumbs
Instructions
- Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized ‘nuggets.’ Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
- Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.
- Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.
- Instead of microwaving, thaw tofu in the refrigerator if you have time.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 764 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and these turned out pretty good. I never was able to get them to crisp up very good though. I got as much moisture out of the tofu as I could but I guess it wasn’t good enough. While I like the health benefit of baking, these would have been better fried. Overall a good recipe though and one I’d consider making again.