The nutritional yeast gives the tofu a bit of a cheesy flavor, which was so good! I usually don't like tofu unless mixed into a soup or casserole, but this is REALLY good. I also liked the texture of the tofu fried. I cut the recipe in half, so didn't have leftovers. Wish I did. Can't wait to make a tofu sandwich like you suggest, Bergy!
Very creative use of nutritional yeast! I cut mine up pretty small, and with the higher breading to tofu ratio they were pretty good chicken nugget analogues. You could freeze the tofu first and add corn starch and/or bread crumbs to the coating to make them even more like nuggets.
This was REALLY good. Actually my first experience with nutritional yeast and I loved it. I'm not sure what the spice mixture was- cumin, I know, but my boyfriend concocted it. Delicious and easy. I pressed my tofu for maybe 10 minutes, too. I used canola oil to fry in (couldn't figure out where I put the olive oil). Excellent, excellent, excellent- we will be making this again...and again...and again... ;)
The nutritional yeast is what does it for this recipe. I used regular sesame oil and a dash of toasted sesame oil to fry the tofu, and also added some extra ingredients to the recipe including minced garlic, a smidgin of chili paste, lemon peper and some onion flakes. The tofu fried up better once I removed the extra soy sauce mixture from the pan, too. I never have good luck slicing tofu in 1/4" slices, it tends to break up, therefore I cut the tofu into 1/3" slices and weighed the slices down for 30 minutes under a cookie sheet with cast iron pan on top of that. This released the water content in the tofu and gives it a light, spongy texture that up to this point has eluded me. I like this recipe because it can be adapted to whatever you are preparing, be it an Italian, Mexican or Asian inspired meal. Thank you for finally allowing me to tackle my fear of frying tofu. The recipe has been handwritten and lovingly added to my collection. Respectfully, Cookgirl
AMAZING!!! <br/>This was my first time cooking tofu. I wanted to start out with a simple recipe, because I was a bit intimidated. The Nutritional Yeast gives the tofu a panko bread crumb type of coating which is absolutely deee-lish!<br/><br/>I used my McCormick Italian Herb Grinder for my spices and it was perfect. It gave the tofu an "Italian chicken cutlet" flavor.<br/><br/>I taste-tested these at different points while they were cooking. My advice is to really brown them (I do tend to like things a tad overdone, that's just my preference).<br/>**For anyone who's new to tofu, be sure to really press the water out of the tofu.<br/><br/>My husband literally can't keep his hands off of these (says I "knocked it out of the park") and I'm afraid there won't be any left for dinner!!<br/><br/>I am sure I'll be making this weekly. Thanks for sharing! :)
Holy moly. This was wonderful! I've never made fried tofu before, but I will continue to do so. My entire family (vegans and nonvegans) loved this recipe. I added spices of garlic salt, pepper and ground fenugreek and it was awesome. This is a permanent recipe for sure. Thanks for posting it!
I really enjoyed this dish! The tofu came out nice and crispy on the outside and I enjoyed the yeast flavor! I had this with rice I cooked with Bev's Red-Hot Sesame Dressing. Thanks for a simple delicious recipe!
Simple and mild-tasting. I made this twice in one weekend! Good with some sort of sauce to dip it in. I will be making this for myself when my husband has steak or something. I used cumin and garlic, as suggested. I fried it in a nonstick skillet sprayed with cooking spray.
We love this! I've made it twice so far and it's his favorite tofu recipe to date. Tonight, I put a little ginger, cilantro and red pepper flakes in to the nutritional yeast mixture. Excellent recipe!
This was a good recipe. As another reviewer mentioned the flavor of the nutritional yeast kind of got to me after a couple bites. Also, I think I would have the liked the texture a lot more if the tofu had been frozen first. I knew after tasting it that I would prefer it as a sandwich. It was a really quick ad easy meal, just not quite what I was looking for. Thanks for posting the recipe.