This is our favorite way of eating tofu. Usually tofu needs to be marinated, frozen or otherwise pre-treated in order to be tasty. This method is quite simple and really good. A flavorful coating both seasons the tofu and absorbs some of the excess moisture. This recipe needs a little oil to fry the tofu. I normally try to avoid using oils as much as possible, but when I use its usually organic cold pressed olive that I go for. Using non-stick frying pan lets you get away with minimum amount of oil. You can serve these with fresh salad, as side to pasta, rice, quinoa or buckwheat dishes or make smaller strips and serve with some dipping sauce. Feel free to eyeball the measurements instead of breaking out the measuring spoons and experiment with different spice mixtures to create new flavors. You can freeze leftover seasoning mix in an airtight container for later use.
- 250g package extra firm organic tofu
- 4 tbsp nutritional yeast
- 2 tbsp organic whole wheat flour or potato starch
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ teaspoon black pepper
- Pinch of cayenne powder
- Olive oil for pan-frying
- Drain the tofu well and cut into equal slices. Pat the tofu with towels to soak up some of the excess moisture.
- In a large bowl, combine the rest of the ingredients except the oil.
- Add a thin layer of oil to a frying pan over medium high heat. While the oil is heating, toss the tofu slices in the seasoning mix, pressing the mixture to the tofu so it adheres and shaking off the excess. Gently lay the slices in the oil and fry until golden brown, 2-4 minutes. Flip slices and fry for 2-3 minutes on the other side. Remove to a paper towel-lined plate to drain off the excess oil.
- Repeat with the remaining slices of tofu. If excess flour mixture causes your pan to smoke, remove from heat and wipe the pan with a paper towel in between frying.