Crispy Baked Tofu w/ Mayo & Mustard

Recipe taken from Baked Salmon Delight Recipe #43404

YIELDS: 1 (7x11) pan. Enough to cover single layer

COMMENT:
Sauce had a bit extra, crumbs were just enough. Needs salt. Too mustardy. Can taste the cumin and basil. Crispy after baked, but once cooled, it returned to its original softness







CHANGES:
1 tokwa
1/2 Ha Yuan Tofu
3 T Reduced Fat mayo
1 T yellow mustard
1 T honey mustard
dash: garlic powder, onion powder, fresh basil, thyme, oregano, cumin, paprika (i didn't taste any spiciness)
Crumbs (.25L): 1 WW gardenia Bun, 1 slice Cursor's Multigrain Bread (2nd)

EQUIPMENT:
Mid rack : 350º 7x11 - 30min. Crumbs turned crispy

PROCDURE:
1. The day before, I let the bread thaw a few minutes then process in food processor ( i didn't toast). Store in Dairi cream light container in the fridge
2. Comb in bowl: the ingredients
3. Dip in tokwa & tofu
4. Coat w/ crumbs

RECIPE:

1 (2-3 lb) salmon fillets
3-4 tablespoons Dijon mustard
3-4 tablespoons mayonnaise (I use light)
2 teaspoons tarragon (or dill)
1/3 cup panko (or unseasoned bread crumbs)

1. Place fillet skin side down on a wire rack
2. Place the rack over a baking pan to catch runoff.
3. Lightly salt the fish.
4. Brush or spread a layer of mustard evenly over fish.
5. Sprinkle with tarragon
6. Brush or spread a layer of mayonnaise.
7. Top with panko (or unseasoned bread crumbs).
8. Bake at 400 for approx 15- 20 minutes on top rack of oven.
9. Turn oven up to broil for last 2-3 min to brown the crust.