I was inspired by a fellow PPKer who was trying to figure out how to recreate a dish. My mind was awhirl when I came up with this one. It is baked, breaded and stuffed tofu. It's stuffed with Dijon Mustard, Cashew Nut Cheese, Sundried Tomatoes, and a little fresh Parsley. After I stuffed it, I coated the entire mass with a thin coating of Vegannaise and Panko whole wheat bread crumbs. Drizzled it with a little olive oil and baked it at 350 degrees for 20 minutes. I am going to do it again, and when I perfect it, I'll post the recipe.
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni