| 1 | tsp | black pepper |
| 2.5 | lb | chicken thighs |
| 2 | tbsp | Cornstarch |
| 0.67 | tbsp | garlic powder |
| 2 | tbsp | olive oil |
| 0.67 | tbsp | onion powder |
| 1 | tsp | paprika |
| 0.67 | tbsp | salt |
| 1 | lb | tofu |
Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes. The chicken should reach an internal temperature of 165 degrees.
Vegetarians get pan fried tofu instead:
Press tofu for around 30 mins
Cut tofu in half lengthwise, then cut each piece across into 6 slice.
Dip tofu in cornstarch until lightly coated on each side.
Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. While still hot salt and pepper them and other seasoning like garlic powder, onion powder, paprika etc. (would be nice if extra cheese sauce saved for tofu)