Tofu Chips

"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."
 
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photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by Dreamer in Ontario photo by Dreamer in Ontario
Ready In:
2hrs 10mins
Ingredients:
3
Yields:
24-36 chips
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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
     
  2. Mellie
    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.
     
  3. ShortieNJ
    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
     
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