BBQ Chip Encrusted Baked Tofu

by Sarah on January 24, 2014 · 6 comments

So you know when you’re all, like:

“OK, I want to give inspirational credit to SOMEONE for this but recipe search after recipe search are leading me to believe I totally imagined the appearance of chicken coated in honey mustard & onion pretzels in the January issue of Cooking Light, and perhaps was actually struck by my own enticing invention based upon a trip to the beach in 8th grade when my best friend and I ate an entire bag of Snyder’s Honey Mustard & Onion pretzels while watching a film version of some Shakespearean play starring Rupert Everett that I think was Much Ado About Nothing but maybe I better search for THAT now, too?” honeymustardpretzels

And then you realize that:

1) Rupert Everett has been in, like, every film adaptation of a Shakespeare play ever. [Including Shakespeare in Love, which is about Shakespeare writing Shakespeare plays.] 2) You still can’t be left alone with an open bag of anything flavored and salty. [Or sweet and chocolatey for that matter.] 3) It was Better Homes & Gardens, not Cooking Light…and that if you DO go ahead and accept the offer of a $5 subscription to Good Housekeeping your mailman will definitely  think you are at least fifteen years older than you are [if he doesn’t already].1387113108_better-homes-and-gardens-january-2014-1

Is that really just me?

pretzelchicken Inspired or no, I don’t eat chicken, and I clearly cannot have a bag of flavored pretzels in the house. (Have y’all TRIED the buffalo ones? Oh. My. Goll. There ain’t no amount of satiety cues that can stop THAT train.) But I did have tofu…and a rather accidentally artfully lit bag of BBQ Baked Lay’s acquired from some boxed lunch here or there.IMG_2322 (1024x683)

Much Ado About Chiplets?IMG_2339 (1024x683)

A Mid-Vegetarian’s Night Dream?IMG_2399 (1024x683)

Crush. Roll. Press. Bake.IMG_2407 (1024x684)

That’s about the gist of it.IMG_2402 (1024x683)

Just make sure you open the bag of chips before you try to crush them.

Although the result of NOT doing so might be hilarious.IMG_2474 (1024x683)

BBQ Chip Encrusted Baked Tofu

1 12-14 oz. block of extra firm (or firm) tofu

3-5 oz. BBQ potato chips

cooking spray (optional)

  1. Preheat oven to 375.
  2. Slice tofu into rectangles or cut into cubes, depending on preference.
  3. Crush BBQ potato chips into chiplets and pour onto a lipped plate or wide-bottom bowl.
  4. Place tofu into chiplets, spraying with cooking spray and/or pressing chiplets into the tofu with your fingers.
  5. Put encrusted tofu onto a metal baking dish.
  6. Bake 30-45 minutes, until toasted.


And yes, that IS Rupert Everett’s face with clip-art chimesdesigned Laura‘s green hair.

Thanks for noticing. 

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Laura @ Sprint 2 the Table January 24, 2014 at 10:55 am

Hahaha! I thought that was supposed to be me with the orange spray tan. 😉

I cannot be trusted with those pretzels either. It’s not even that they taste so amazing – they certainly are no sluttly cake – but I think they put highly addicting crack in them.

Heather @ Better With Veggies January 24, 2014 at 12:50 pm

Oh my – I want these. NOW!! :)

Hannah @ CleanEatingVeggieGirl January 24, 2014 at 2:32 pm

YUM! My love of tofu, bbq, AND chips leads me to believe that this is seriously tasty!

Calee January 24, 2014 at 5:33 pm

ahhhhh don’t call it clip art. :(

Sorry. I hate that term. SO MUCH. It’d be like if I called you a jogger.

Side note: I love this idea.

Meghan@CleanEatsFastFeets January 25, 2014 at 5:52 pm

Touché. Synders pretzels and chicken ain’t got nothing on you.

Heather @ Kiss My Broccoli February 8, 2014 at 9:16 am

Omg, you’re KILLING me woman! I was already giggling over the “much ado about chiplets” but I almost peed my pants with the button graffiti/not clip art! Bahahaha!! And I know those pretzels…there IS no stopping! 😯

Mmmm, I want some fig mustard dip!

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