1 lb. extra-firm tofu
1 cup cornmeal
1 stick margarine
Nutritional yeast
Pinch of salt
Sage
Celery salt
Corn flakes
Brown rice flour or garbanzo flour
Cut tofu into 1/4-inch thick slices. In a bowl, mix all the dry ingredients. In a small skillet, heat up 1/2 – 1 stick margerine. When completely melted, dip tofu in margarine; make sure you coat all surfaces. Dredge tofu to dry breading, and cover both sides. Transfer breaded tofu to a lightly greased tray or cookie sheet. Bake until crunchy, about 8-10 minutes.
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