Tofu Chips

READY IN: 2hrs 10mins
Recipe by Mom of picky eaters

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.

Top Review by Dreamer in Ontario

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


  1. Cut the tofu into thin squares, about 1 1/2 inch sides and 1/4 inch thick.
  2. 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).
  3. 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.
  4. Coat the pressed tofu with the nutritional yeast.
  5. Heat the oil in a large skillet.
  6. On medium-low heat, fry the tofu in the oil for about five minutes per side, or until crisp.
  7. Drain on paper towels.

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