Shake n' Bake Tofu

I missed my days of victorious one-toothed grins on TV ads, proclaiming "It's Shake n' Bake and I helped!!!" Okay, that wasn't really me. But I strove to be that kid at one point in my life.

As a vegan, I searched for something to Shake n' Bake. Duh, you can do anything with tofu. Like the nasty dead animal parts I used to use, I tossed cubed (big or small, your choice) extra firm tofu into a ziplock bag with the Shake n' Bake mix, a handful of tofu at a time... AFTER dunking the tofu in almond milk (which makes the mix stick to the tofu). Carefully lay out all the coated tofu cubes onto a non-stick baking pan. Bake at about 425 degrees for around 10-15 minutes, until a warm brown color. 

I served with a bowl of generic brand beef stroganoff mix (sans the beef) and baked baby asparagus spears (dusted with olive oil, sea salt and pepper before baking for about 5-8 minutes).