WENDYS VEGAN RECIPES

Steps:

• Place Extra Firm Tofu (2 block) into a bowl and add Better than Bouillon® Vegetable Base (2 cup). Turn to coat each piece of tofu completely and let stand at least 15 minutes, or cover and refrigerate for up to 2 days.
• In a medium shallow bowl, whisk together All-Purpose Flour (1/2 cup), Breadcrumbs (1 cup), Onion Powder (1 teaspoon), Garlic Powder (1 teaspoon), Paprika (1 tablespoon), Cayenne Pepper (1 teaspoon), Sea Salt (1 teaspoon), and Freshly Ground Black Pepper (1 teaspoon). Set aside.
• In another bowl, whisk together Egg Replacer (1 cup) and Frank's® RedHot® Sauce (1/3 cup).
• Dredge the tofu by removing each piece from the broth marinade and dipping it into the seasoned flour.
• Dip it into the egg replacer mixture, and once more into the seasoned flour. Place the dredged tofu on a wire rack, and continue until you’ve dredged all your tofu.
• Heat up your Canola Oil (to taste) to 365 degrees F (185 degrees C). Line a baking sheet as the tofu rests.
• Carefully lower the tofu into the hot oil, cooking it in batches. Fry until golden brown and heated through, about 3-5 minutes. Using a slotted spoon, remove the tofu from the oil and place on a clean wire rack set over a lined baking sheet. Repeat until you have cooked all the tofu.
• Serve with your choice of dipping sauces.