This recipe, and its variation, is a family favorite and is especially for those who (like myself) are tired of eating mushy tofu. Kids love it as will your non-vegetarian friends and family members.
*It is important to freeze your tofu as this makes it firm enough to be vegan breaded without falling apart on you. I usually put a few squares in a freezer bag and defrost it in a bowl of warm water, only takes a few minutes and great when you need to get dinner on the table fast.
In a bowl, add your soy milk (or water), poultry seasoning, minced garlic (or powder), salt, and pepper to taste. (Dont be shy with the poultry seasoning). Whisk well. Put your vegan bread crumbs in second bowl and your flour in a third.
Cut your defrosted tofu in slices and squeeze as much moisture as you can out of the slices. I usually just use a small colander and the bottom of a rounded cup. Dip the slices into the flour and then into the milk/spices mixture and coat with vegan bread crumbs. It is best to do the above all at once and place on a plate ready for the next step. You can either fry your chicken in a little canola oil or spray a baking sheet with Pam and cook at 350 till lightly golden on both sides. (Personally, I prefer the fried method).
Serve with a good vegetarian chicken or mushroom gravy along with potatoes and veggies of your choice.
The alternative recipe is to place shredded soy-mozzarella cheese on top of each slice and put on baking sheet in oven long enough to melt the cheese. Place on plate and spoon tomato sauce around the edges, sprinkle top with fresh chopped parsley or dried and serve with pasta, a nice salad, and perhaps some nice crusty vegan bread. Enjoy!