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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Finger lickin' good! This recipe is simple to prepare and deliciuos to eat! Adapted from Veg For Life! Ingredients:
1 lb firm tofu, rinsed and patted dry |
1 1/2 cups nutritional yeast flakes |
1 -2 teaspoon salt |
1 teaspoon garlic granules |
1 teaspoon onion powder |
1 teaspoon dried parsley flakes |
1/2 teaspoon paprika |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried dill weed |
1/2 teaspoon dried basil leaves |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon curry powder |
1/4 teaspoon dry mustard |
1/4 teaspoon ground rosemary |
1/4 teaspoon ground celery seed |
2/3 cup milk (preferably non-dairy) |
2 teaspoons fresh lemon juice |
2/3 cup whole wheat flour, as needed (or white) |
1 tablespoon vegetable oil, more or 1 tablespoon less as needed for browning tofu |
Directions:
1. Cut the tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes. If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
2. For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir well to combine.
3. Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl.
4. Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Now submerge the tofu in the soured milk. Coat the tofu in the seasoning mix.
5. Coat a large skillet with vegetable oil and heat over medium high heat. When oil is hot, add the tofu pieces in a single layer. Cook until bottoms are well browned, then turn pieces over and cook until browned. Add more oil between batches and adjust the heat as necessary.
6. As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil. Serve and enjoy!
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