Recipe by veg head 4-ever
Ok, this one might be a hard sell for the tofu first-timers, but every veg head knows this recipe as a standard way to bread and pan-fry tofu. I first heard it from my friend's Mom (a lifetime vegetarian) when I was 16 years old. I've seen a variation of it in the "New Farm Vegetarian Cookbook" as well. Veg head or not, give it a try, its pretty fabulous and delicious. fyi: Nutritional yeast is a non-active yeast loaded with B vitamins and protein, and it tastes a little cheesy, and little bread-like.
Top Review by Ameliahead
I have been a vegetarian for 16 years and a tofu lover for even longer, yet I had never had tofu prepared this way! It's quite good - and easy and healthy. I think I'll try it cubed next time, and maybe marinate it first.
- 1 (16 ounce) package firm tofu
- 1 cup nutritional yeast (in the bulk section of the natural grocery store)
- 2 tablespoons olive oil
- 1 tablespoon butter (optional)
- salt and pepper
- tamari or soy sauce, for dipping
Directions See How It's Made
- Heat a big flat pan to medium/medium high heat with olive oil (and butter if you want).
- Drain the tofu block and pat dry with a paper towel. Cut the tofu widthwise into about 16 thin slices (about half the thickness of a slice of bread).
- Bread each slice of tofu with nutritional yeast, make sure each piece is really well coated before placing it in the pan.
- Cook the tofu until the edges are golden brown, then flip over and cook the other side the same. Salt and pepper to taste while in the pan.
- Serve on toast with tamari or soy sauce for dipping.