Sunday, August 26, 2012

Tastes Like Chicken Tofu

I say this tastes like chicken because that's exactly what many people have said when they've tried it.  The tofu itself is flavorless, so the key is to slice it really thin so you have a ratio of coating/seasoning to tofu in each bite.  The thinner you slice it, the crispier it will get which makes it even better.  This tofu is great to eat like nuggets with a dip, on salad, on a sandwich, or paired with sides (picture with Summer Tomato Bruschetta over pasta).

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Serves 2


1/2 block tofu, drained and pressed
3 tbsp bread crumbs
1 tbsp nutritional yeast
1/2 tsp garlic powder
Salt and pepper
Canola oil

Variation - add Old Bay (dee-lish!)


Slice your tofu thinly into squares about 2 inches.

Mix the rest of the ingredients in a shallow dish. give it a taste and adjust to suit taste. Add each tofu square and coat thoroughly, pressing mixture into the tofu. If you have trouble getting it to stick, try lightly spraying or coating with just a bit of oil.

Add enough oil to cover bottom of a non-stick or cast iron skillet. Heat over medium-high heat for a few minutes until a drop of water sizzles in it.

Add your tofu and cook 3-4 minutes on each side, or until browned and crisp.

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