Categories: Emily Friendly

Ingredients

• 3 cups puffed rice cereal, such as Quaker Essentials or Arrowhead Mills
• 1 Tbs. vegetable oil
• 11/2 tsp. salt, divided
• 11/2 cups white rice flour
• 11/2 cups plain seltzer water
• 1 16-oz. block extra-firm tofu, cubed
• 2 zucchini, halved and sliced on bias
• 6 large button mushrooms, halved
• 6 asparagus spears, trimmed
• Eggplant

Directions

1. To make Coating: Place puffed rice in resealable plastic bag. Seal, and roll with rolling pin until broken up. Transfer to bowl, stir in oil and 3/4 tsp. salt. Set aside.

2. Stir together rice flour and remaining 3/4 tsp. salt in large bowl. Whisk in seltzer water, adding 1 to 2 Tbs. more seltzer water (if necessary), until consistency is smooth and thick like Elmer’s glue.

3. Lightly spray baking sheet

4. Coat tofu cubes and vegetables in batter, then press into puffed rice mixture to coat. Set on second baking sheet.

5. Bake at 450 until browned. Turn as needed. Freeze well so make lots!

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