What makes it redneck? Instead of panko breadcrumbs this recipe uses both Ritz and Saltines for a seasoned crumb crunch that really makes this tofu POP! Admittedly if you are making this for a family of 10 it can be quite time consuming to batter and bread all of those tiny cubes of tofu. One option to consider if you are in a crunch for time is to slice the tofu into larger “steaks”, or skip the dipping all together and instead place the tofu cubes on wire racks atop of your baking sheets and pour the batter over top and sprinkle with the crumb mixture. It makes this dish quick and easy while still maintaining an au gratin groove.
Redneck Popcorn Tofu
Ingredients
Dipping Sauce
Instructions
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Drain tofu and place on a stack of paper towels on top of cutting board Layer another stack of paper towels on top of the tofu bricks and weight down with a baking sheet and cast iron pans Let drain for at least 15 minutes
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Place crackers and spices inside your food processor (in batches) and process until you have a fine crumb
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Combine the mayo, garlic in bowl
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Slice the drained and pressed tofu into small cubes
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Assembly lines make a breeze even with large batches Coat the tofu in the mayo mixture then roll in the cracker crumbs and place on wire rack on top of baking sheet.
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Bake at 400 degrees for 45 minutes or until gold brown
Dipping Sauce
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Combine all ingredients and stir or shake in mason jar until well blended. Serve with warm pop corn tofu or over steamed veggies and brown rice!
Quick and Easy ALT Method
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Instead of dipping each tofu bit (which can be quite time consuming even with an assembly line) place each cube on a wire rack over your baking sheet.
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Pour the batter slowly over all of the cubes. If your mixture seems too thick to run down the sides, its okay to thin with a bit of water.
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Shaking a spoon over the top, sprinkle the crumb mixture onto the trays.
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Bake at 350° for 45 minutes or until gold brown
