Tofu Cutlets and Slashed Potatoes

This meal is omni approved! I can't believe how great Jo Stepaniak's Oven Roasted Tom Tofu is. I have made it about three times and it is unbelievable to me how much it tastes like chicken.

I made this marinade last night, a mixture of soy sauce, water, nooch, garlic, onion, coriander, chili powder and I let the tofu soak in this over night and all day. Also I had frozen the tofu and thawed it before hand as well as pressed it so it really absorbed all the marinade and it was full of flavor. Then I breaded the tofu with a mixture of whole wheat breadcrumbs, cornmeal, nooch, black pepper, garlic. Step one dip tofu in flour, step two dip tofu in soy milk, step three dredge tofu through breadcrumb mixture. Then I placed the tofu on a wax paper covered pan and baked in a 400 degree oven for 40 mins. It was so crunchy on the outside and juicy and flavorful inside, it was incredible. Also I made slashed potatoes with baby red potatoes and I added some soy milk and shredded kale. I used the gravy from VwaV, the one I used the other night with the black eyed pea croquettes, the mushroom gravy. For a veggie I steamed broccoli and kale and covered it with a dressing I made which consisted of Dijon mustard, veggie broth, and agave nectar and a splash of a commercial honey mustard dressing I had in the fridge. Everything I made tonight was so perfect, I am so full I don't know if I can fit my ETL smoothie in tonight.