Today I made a crispy tofu recipe with panko crumbs from VegNews. The recipe's name is Vegan Crispy Tofu Parm Melt Hoagies, but I will mainly focus on the tofu today. I observed a few things while making the tofu, first was cuts for the recipe were very large (about an inch thick), if one made them thinner one could taste the spices a lot more (mainly becasue there would be more spices with each slice). Secondly, the recipe called for a lot of spices that one may not have, it also called for 1/4 tsp salt which was not at all enough. I would add 1 tablespoon so one could taste the salt. Luckily, when making the tofu, you just have to bake it, so it’s low maintenance and easy. When I tasted it, though, it was very plain. It didn’t have enough salt although it had a decent amount of spices. Unfortunately, the spices chosen didn't add a lot to the tofu and others could have added a more flavorful punch. We had to add a lot more sauce and cheese to the sandwich in order to make it worthy enough to be blogged.
Overall, the sandwich is a great idea, but it had bad execution. I would have it again, but I would change a lot of the recipe.
Texture: 3.5, 4 if it had been thinner
Flavor: 2, just salt would bring it to 3
Contributes to the whole: 4, the tofu was the main part of the sandwich
Whole: 3… barely 3
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