Prep 25 mins
Cook 15 mins
Finger lickin' good! This recipe is simple to prepare and deliciuos to eat! Adapted from Veg For Life!
- 1 lb firm tofu, rinsed and patted dry
- 1 1⁄2 cups nutritional yeast flakes
- 1 -2 teaspoon salt
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon dried tarragon
- 1⁄2 teaspoon dried dill weed
- 1⁄2 teaspoon dried basil leaves
- 1⁄2 teaspoon dried oregano leaves
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon ground rosemary
- 1⁄4 teaspoon ground celery seed
- 2⁄3 cup milk (preferably non-dairy)
- 2 teaspoons fresh lemon juice
- 2⁄3 cup whole wheat flour, as needed (or white)
- 1 tablespoon vegetable oil, more or 1 tablespoon less as needed for browning tofu
- Cut the tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes. If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
- For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir well to combine.
- Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl.
- Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Now submerge the tofu in the "soured" milk. Coat the tofu in the seasoning mix.
- Coat a large skillet with vegetable oil and heat over medium high heat. When oil is hot, add the tofu pieces in a single layer. Cook until bottoms are well browned, then turn pieces over and cook until browned. Add more oil between batches and adjust the heat as necessary.
- As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil. Serve and enjoy!
This was fantastic!! I used buttermilk. I also seasoned the flour with s&p. My seasoning stuck well...I used my cast iron skillet & a few TB oil...I set them in the pan & left them alone until they were nice & crispy. Oh so nice & crispy!!! The seasoning was excellent - I couldn't detect any particular flavor - nothing overwhelmed another - it was just all gooooood!! everybody enjoyed this. I made 2 lbs extra firm tofu for 4 with NO leftovers! :) Made for Veggie Tag 7/11.
Tried as I did, I could not get the coating to stick. Sorry, Sharon. Help?
I'm a tofu lover too and this was really tasty. I found it a little hard to keep the coating on the tofu at first, but once i got the right amount of oil at the right temperature, it started to work very nicely. This was fun to make and the combination of spices worked really well together. The only sub I ended up making was thyme for tarragon. I only used 1 cup of "nooch" and had enough of everything to coat 1 1/2 packs of tofu. If you're not a huge nooch fan I could see replacing some of it with cornmeal maybe. Don't judge the flavour though until it's all put together, because the elements on their own might not taste all that great. Thanks Sharon, much enjoyed! Veg*n Swap Apr 10.