Prep 2 hrs
Cook 10 mins
My husband likes the idea of eating tofu, but not the actual texture of tofu, so I developed this recipe for him. He and the children love it! I usually make it as a complement to low-protein vegetable dishes. The chips are great hot, but they can also be eaten at room temperature or cold from the refrigerator.
- Cut the tofu into thin squares, about 1 1/2 inch sides and 1/4 inch thick.
- Place the tofu in a single layer on a clean dishtowel and cover with another clean dishtowel (I use clean cloth diapers, which work really well).
- Place a board (or serving tray) on top of the tofu and then place a heavy weight on top of the board (I use my heavy stand mixer). Let sit for at least two hours.
- Coat the pressed tofu with the nutritional yeast.
- Heat the oil in a large skillet.
- On medium-low heat, fry the tofu in the oil for about five minutes per side, or until crisp.
- Drain on paper towels.
I really enjoyed this tofu. I've been frying tofu for a while for DD but never with nutritional yeast coating it. The yeast adds a nice bit of nutty/cheesy flavour to an otherwise bland food. I served it with plum sauce but other sauces would be good as well. Made for Spring09PAC
These are delicious! One of my favorite ways to eat tofu. My toddler and I ate them straight with just a sprinkling of salt. I also add these to appetizer platters with olives, nuts and cheese.
this is just lacking flavor to me. i like the nutritional yeast, but, it needs something else - maybe i'll try mixing some spices in with the nutritional yeast, or, marinate the tofu before the nutritional yeast...but, it's a good starting point