6 whole veggie dogs

⅔ cup cornmeal

⅓ cup flour, 2 tbsp flour 

1 tsp baking powder

½ tsp salt

¼ tsp paprika

¼ tsp dry mustard (powder)

a dash of garlic powder

a dash of onion powder

¼ tsp black pepper

1 tsp ener-g-egg replacer

⅔ cup nondairy milk

1 tbsp raw sugar

Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. Mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it's not too soupy or dry and doughy. Stir gently for 30 seconds.

For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits your Twinkie pan. Coat each dog with a little flour, then dip into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it's evenly coated.

If using a Twinkie pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it's covered. Repeat. Bake for 10-15 minutes until golden and a little crisp.