Reply To: Salt and Pepper Tofu

By the way, it was delicious! Tofu phobics have no idea what they’re missing!

This was also the most successful breading I’ve ever made. It all stayed on (without having to use egg as a binder) and even had a nice crunch to it. The secret is to use silken tofu, not firm. It will absorb anything you put on it and the breading won’t fall off halfway through.