Cornmeal crusted tofu

Sort of discovered this a few weeks ago and have been refining the recipe a bit. It still uses the "to-taste" method of seasoning.

2 blocks of extra firm tofu (I've done up to four and that fits comfortably on two cookie sheets)

coating mix of 2/3 cornmeal and 1/3 flour

Umami seasoning *

Garlic powder

Oil

1. Cut your blocks of tofu and dredge liberally in the cornmeal mix.
2. Place on a cookie sheet or on parchment paper on the sheet.
3. Pour about 3 tablespoons of oil over the tofu.
4. Bake for 25 min at 375, flip and bake another 25 min.
5. Turn off oven and wait 10 more minutes to serve immediately.
6. Leave remaining tofu in the oven for up to 20 more minutes to dry some more.

* You can substitute a nice spice mix like Vegesal or other vegetarian friendly mixes. This seasoning is a bit of a story in itself. I call it umami seasoning or mushroom powder as it is more commonly where we get it at the Eden Center in Falls Church. This is used pretty much anywhere MSG is used mainly because it does the same thing - bring up food flavors without adding salt. Not that I'm opposed to MSG but I suppose some people prefer not to use MSG. Some brands of this seasoning label their packages Vegetarian Seasoning which makes me wonder if MSG is not vegetarian.

[picture to be added next time I whip up a batch]