- OR 1 1/2 cups of Panko breadcrumbsgluten-free or not, as needed
1teaspoonsalt
2/3teaspoondriedpowdered or rubbed sage
1/3teaspoondried thyme
1 1/3teaspoonssmoked paprika
6tablespoonsgluten-free flouror regular flour if you are not gluten-free (I use 2 tablespoons each of garbanzo flour, teff flour, and quinoa flour - but any gluten-free flour mix should be fine)
EITHER 1/2 cup of vegan milk
- OR 1/2 cup cow's milk
- OR 2 teaspoons of almond butter and 1/2 cup of water
Oil an 8x8 inch or 9x9 inch square pan. (I adore Trudeau silicone pans for this, but any pan should work.)
Put all of the other ingredients into a bowl, including the whole (rinsed off) block of tofu, the breakfast cereal, and everything else.
Use a potato masher to mash and stir the ingredients, until everything is mashed evenly together. The idea is to break the tofu into pieces and mix everything together, but the finished mixture should still have a bumpy texture.
Press and smooth the mixture evenly into the pan. A silicone spatula works well for this.
Bake for 25 minutes.
If you let the Frankentofu stand for 10 minutes now, it will be neater to cut and more cohesive, but I sometimes skip this step in order to eat faster.
Cut into six pieces.
Serve with Creamy White Dressing on top, or unsweetened yogurt, or sour cream, or the vegan equivalent -- and something green!