2-3 tablespoons canola oil
1/2 cup panko (Japanese style) bread crumbs
1 tablespoon dried basil
1 tablespoon dried oregano
1 (14 ounce) package extra firm tofu, drained and cut to 1/2" strips
1/4 cup nondairy milk (I use soy)
3-4 tablespoons nutritional yeast
1. Heat oil in sauté pan. Mix bread crumbs with dried herbs. Dip tofu strips into milk then dredge in nutritional yeast; just enough to coat lightly.
2. Dip strips back into milk and roll into mixture of bread crumbs and herbs.
3. Lightly fry coated strips just until golden brown on both sides. Let set on rack or paper towel to drain any excess oil.
Serve with side of your favorite marinara. These are great for appetizers on game day!