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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.
These were devoured! I love tofu, and my son and GF are both vegan. For Saturday Lunch, I always make a vegan side-dish and I chose this to make. Easy, and had all ingredients on hand. I used extra-firm tofu, and followed this exactly ~ except for vegan's I used unsweetened soy milk. I pressed the tofu as directed and the seasoning was right on. I especially liked the use of paprika, garlic, and onion as this really brought a high taste to the tofu. Made for *Everyday is a Holiday* April 2009.
I made this on the weekend and thought it was wonderful, though, much to my surprise, DD didn't care for it. This recipe was easy to follow. The dill was omitted in deference to DD's preferences. I highly recommend this recipe and will be making it again when I'm home alone for dinner.
Very delightful spices and sets of coatings made this recipe tasty and texturally nice to eat. The coating stuck like a dream and cooked very evenly. The only problem we found with the finished product was that it seemed exceptionally salty, and required a few glasses of water. Next time I'll know to cut the salt content in half or even to a quarter. That said, very little salt is normally cooked with in my house, so it might just be my taste. (Still... 2tsp is well over recommended levels, so folks watching their sodium, take care) Delicious overall and will recommend it to friends