Even though my son has given up on his vegetarianism for now I am still trying to do 90% or so vegetarian diet for all of us. We do dairy, eggs and seafood. But, even the egg consumption has dropped way down. We used to use 2 dozen eggs every 10 days or so. Now we are using less than a dozen every two weeks. I don’t think we are ready to give up butter and cheese quite yet but I think we will slowly work towards that too.

I have been reading hundreds of food blogs lately. Yes, really hundreds. I hope I am not coming across as preachy as many. Just because I do something one way I want to encourage you to find a way that works for you and your family. I am not going to tell you that you should be eating vegetarian, not eating carbs with protein or eat only organic. These are the types of things I am reading in 2/3 of the blogs. If it works for you GREAT! But, find what works for you.

We love snack/appetizers in our house. Especially when watching the football games on television, having a family game night or just for fun on the weekend. My family loves to have a meal of appetizers a couple of times a month. I like it because I love making little bites of several different dishes.

This is my continuation in learning how to cook with tofu. I have had a few successes and a few disasters but the one good thing is that they all tasted pretty good.

Verdict:

We tried to cut the pieces all the same but some were a bit thicker than others. This worked out perfectly as my daughter liked the harder, crisper pieces and my son preferred the thicker, softer pieces. I liked the mixture it reminded me of real wings in that some are crisper than others when you eat them.

I served this with a choice of crumbly blue cheese dressing or creamy Parmesan dressing.

These would make a great football snack or a dish for a teen party that has a vegetarian. They can also easily be made vegan.

Ingredients:

• 1 (16 oz) package extra firm tofu, drained and dried
• olive oil, for frying
• cornstarch, for dusting
• Frank’s Red Hot Sauce
• powdered garlic
• butter, melted or to make it vegan use olive oil

Directions:

1. Cut the drained and dried tofu into steak fry size rectangles. I had 32 pieces from 16 oz.
2. Sprinkle the tofu with cornstarch. Gently roll it on the plate to coat with cornstarch.
3. Heat olive oil over medium heat in a large skillet. Once hot add the tofu in 3 batches to cook.  Allow each side to brown, about 2-3 minutes per side.
4. Remove once fully browned to paper towel covered plate to blot grease.
5. Stir together Frank’s Red Hot Sauce, powdered garlic and melted butter (or olive oil) to taste. The more hot sauce you put in the hotter the sauce gets.
6. Brush all cooked tofu with sauce. Serve hot!