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Ingredients
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1
14-oz. block of firm tofu, well drained, cut into 1-1/2" x 3/4" rectangles (about 30)
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1/2 cup
flour
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1
egg, lightly beaten
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2 cups
fresh bread crumbs
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1 pinch
salt
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3/4 cup
hot sauce
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2 tablespoons
butter (melted)
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2 tablespoons
worcestershire sauce
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2 tablespoons
fresh lemon juice
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2
heads belgian endive
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blue cheese
Directions
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Preheat over to 425F.
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Place flour, beaten egg, & breadcrumbs in three separate bowls.
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Prepare a baking sheet with non-stick spray.
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Roll tofu pieces in the flour a few at a time. Shake off excess flour and dip them in the egg. Gently roll them in the breadcrumbs and place them on the baking sheet without them touching each other.
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Place the baking sheet in the preheated oven and bake for about 10 minutes or until they are starting to brown.
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Meanwhile, mix melted butter, hot sauce, worcestershire sauce, & lemon juice in a small bowl.
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Wash the endive and cut the bottom inch off. Separate the leaves into 15 "boats".
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When the tofu has started to brown, pull them out of the oven.
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Set oven to broil.
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Using tongs, dip the crispy tofu pieces in the sauce one by one and place them back on the baking sheet.
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Broil the tofu for a few minutes until crispy and they start to brown.
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Place 2 crispy tofu pieces on each endive "boat" and crumble blue cheese on top.
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Serve warm.
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