This recipe is of course nothing new, LOTS of people have recipes for this on the web. So if you google it I am SURE you will find a ton of variations. This one is mine, and I used the spices that I know work for my family, feel free to get creative and do the same! Don't be afraid to try different veggies, or fishes, or whatever you would like! Cooking is all about enjoying your time in the kitchen, and watching your family enjoy your yummy creations!
Here's how you get it!
2 - 3 slices of stale whole wheat bread ( or for those that can't have bread, try the new Gluten Free Rice Crisps!)
1 tsp cumin
1 tsp each salt and pepper
1 tsp dried thyme
1 tsp parsley
1 block of tofu cut into fingers
2 small zucchini cut into fingers
1 cup coconut milk (for milk wash to make the breading stick)
Pulse the bread (or Crisps), spices, salt and pepper in the processor until combined and crumbly.
Set up your breading station, and preheat the oven to 375.
One at a time dip tofu and zucchini in the coconut milk, then roll in the breading.
Place on a foil lined and cooking sprayed pan
Repeat until all your fingers are breaded.
Cook for about 15 to 20 mins, or until breading is golden brown.
When using the rice crisps watch the coating, it will cook faster.
Let cool, then serve with your Favorite dip, I made my Dill dip, and they were a huge HIT!