CASPER
New member
Finger-lickin' Tofu Cutlets
Ingredients
For breading mix:
1/2 cup fine cornmeal
1/2 cup flour, any kind
1/4 cup nutritional yeast
about 1 teaspoon salt, generous grind of pepper
any other seasonings you like, I use thyme, cayenne, and sage
Then:
one block extra firm tofu, drained
2 tablespoons oil for frying
1/2 cup additional flour for dredging
1/2 cup soymilk, ricemilk, almondmilk, etc...your choice for dredging
Directions:
Press tofu to drain, if you have time. Otherwise just use right out of the package. Cut into three portions the "long way" so you have flat cutlet shaped pieces.
Heat oil in large frying pan. I put my stove top dial right in the middle for these.
Mix cornmeal, flour, nutritional yeast, and seasonings together and pour out onto large plate or shallow bowl.
Place additional 1/2 cup flour on separate plate or shallow bowl.
Place soymilk in (another!) separate shallow bowl.
Dredge tofu slices in this order 1. Flour 2. Soymilk 3. Seasoned flour mixture.
Fry breaded tofu in oil about 5 minutes each side.
The extra steps of dredging the tofu in flour and soymilk makes the breading stick extra well so these fry up nice and flavorful and crunchy. You can use these in sandwiches or in any meal that a flavorful protein addition is needed. I make them to use in a sandwich that I'm now addicted to: Two slices good chewy bread, avocado, vegenaise, lots of hot sauce, and greens such as sprouts, lettuce or spinach, and a tofu cutlet. It's a dream.
Enjoy!
Source of recipe: Tofu cutlets like I used to get at the Bellingham co-op...
Makes: 3 servings, Preparation time: 20 minutes, Cooking time: 10 minutes
Ingredients
For breading mix:
1/2 cup fine cornmeal
1/2 cup flour, any kind
1/4 cup nutritional yeast
about 1 teaspoon salt, generous grind of pepper
any other seasonings you like, I use thyme, cayenne, and sage
Then:
one block extra firm tofu, drained
2 tablespoons oil for frying
1/2 cup additional flour for dredging
1/2 cup soymilk, ricemilk, almondmilk, etc...your choice for dredging
Directions:
Press tofu to drain, if you have time. Otherwise just use right out of the package. Cut into three portions the "long way" so you have flat cutlet shaped pieces.
Heat oil in large frying pan. I put my stove top dial right in the middle for these.
Mix cornmeal, flour, nutritional yeast, and seasonings together and pour out onto large plate or shallow bowl.
Place additional 1/2 cup flour on separate plate or shallow bowl.
Place soymilk in (another!) separate shallow bowl.
Dredge tofu slices in this order 1. Flour 2. Soymilk 3. Seasoned flour mixture.
Fry breaded tofu in oil about 5 minutes each side.
The extra steps of dredging the tofu in flour and soymilk makes the breading stick extra well so these fry up nice and flavorful and crunchy. You can use these in sandwiches or in any meal that a flavorful protein addition is needed. I make them to use in a sandwich that I'm now addicted to: Two slices good chewy bread, avocado, vegenaise, lots of hot sauce, and greens such as sprouts, lettuce or spinach, and a tofu cutlet. It's a dream.
Enjoy!
Source of recipe: Tofu cutlets like I used to get at the Bellingham co-op...
Makes: 3 servings, Preparation time: 20 minutes, Cooking time: 10 minutes