1 lb firm tofu
1 cup of bread crumbs (I made my own with 3 pieces of whole wheat toast, Spike, garlic powder, salt and ground pepper)
1 tbsp nutritional yeast flakes
1/3 cup soy milk

Drain the tofu and wrap in several paper towels. Place between two plates for 24 hours in the refrigerator.

Preheat oven to 350 degrees (Fahr.).

Stand tofu on its side and cut into three slices. Then cut it diagonally to get 6 traingles.

Mix the bread crumbs with the nutritional yeast flakes. Dip the tofu triangles into the soy milk and them in the breadcrumbs and coat well.

Bake for 20 minutes, turning once. Bake longer to get a more crispy texture.

This recipe is adapted from a recipe in Living Among Meat Eaters by Carol J. Adams.