Categories: Emily Friendly
Ingredients
- 3 cups puffed rice cereal, such as Quaker Essentials or Arrowhead Mills
- 1 Tbs. vegetable oil
- 11/2 tsp. salt, divided
- 11/2 cups white rice flour
- 11/2 cups plain seltzer water
- 1 16-oz. block extra-firm tofu, cubed
- 2 zucchini, halved and sliced on bias
- 6 large button mushrooms, halved
- 6 asparagus spears, trimmed
- Eggplant
Directions
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To make Coating: Place puffed rice in resealable plastic bag. Seal, and roll with rolling pin until broken up. Transfer to bowl, stir in oil and 3/4 tsp. salt. Set aside.
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Stir together rice flour and remaining 3/4 tsp. salt in large bowl. Whisk in seltzer water, adding 1 to 2 Tbs. more seltzer water (if necessary), until consistency is smooth and thick like Elmer’s glue.
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Lightly spray baking sheet
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Coat tofu cubes and vegetables in batter, then press into puffed rice mixture to coat. Set on second baking sheet.
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Bake at 450 until browned. Turn as needed. Freeze well so make lots!