Community Pick
Fried Tofu
"This is so simple and so tasty. Leftovers (if there are any) make a great sandwich. Try mixing cumin and garlic for the spice."
photo by limeandspoontt
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
2-3
ingredients
- 1 (350 g) package extra firm tofu
- 3 tablespoons tamari or 3 tablespoons soya sauce
- 1⁄4 cup Red Star nutritional yeast
- 1 teaspoon seasoning (EG Tony Chachere's, Mrs Dash or mix your own combination)
- 1 tablespoon olive oil, to lightly grease a skillet (or other veggie oil)
directions
- Lightly grease a non-stick pan with oil.
- Put tamari (soy sauce) in a bowl.
- In another bowl mix yeast and spices.
- Slice tofu into 1/4-inch slices.
- Dip tofu in the tamari and then in the yeast mixture.
- Fry until golden; flip and brown the other side.
- Add a bit of oil if necessary.
Questions & Replies
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Reviews
-
The nutritional yeast gives the tofu a bit of a cheesy flavor, which was so good! I usually don't like tofu unless mixed into a soup or casserole, but this is REALLY good. I also liked the texture of the tofu fried. I cut the recipe in half, so didn't have leftovers. Wish I did. Can't wait to make a tofu sandwich like you suggest, Bergy! -
Very creative use of nutritional yeast! I cut mine up pretty small, and with the higher breading to tofu ratio they were pretty good chicken nugget analogues. You could freeze the tofu first and add corn starch and/or bread crumbs to the coating to make them even more like nuggets. -
This was REALLY good. Actually my first experience with nutritional yeast and I loved it. I'm not sure what the spice mixture was- cumin, I know, but my boyfriend concocted it. Delicious and easy. I pressed my tofu for maybe 10 minutes, too. I used canola oil to fry in (couldn't figure out where I put the olive oil). Excellent, excellent, excellent- we will be making this again...and again...and again... ;) -
AMAZING!!! <br/>This was my first time cooking tofu. I wanted to start out with a simple recipe, because I was a bit intimidated. The Nutritional Yeast gives the tofu a panko bread crumb type of coating which is absolutely deee-lish!<br/><br/>I used my McCormick Italian Herb Grinder for my spices and it was perfect. It gave the tofu an "Italian chicken cutlet" flavor.<br/><br/>I taste-tested these at different points while they were cooking. My advice is to really brown them (I do tend to like things a tad overdone, that's just my preference).<br/>**For anyone who's new to tofu, be sure to really press the water out of the tofu.<br/><br/>My husband literally can't keep his hands off of these (says I "knocked it out of the park") and I'm afraid there won't be any left for dinner!!<br/><br/>I am sure I'll be making this weekly. Thanks for sharing! :) -
We love this! I've made it twice so far and it's his favorite tofu recipe to date. Tonight, I put a little ginger, cilantro and red pepper flakes in to the nutritional yeast mixture. Excellent recipe!
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Tweaks
-
I made the mistake of using Spike seasoning which, along with the soy sauce made it too salty! I will try another kind of seasoning, perhaps some of the suggestions here. I also felt it was too high in fat so will try cutting back on the fat by using cooking spray instead of all that oil. I ended up adding cooking time this time anyway to prevent sticking of the last few slices. It did have a good flavor and think with these adjustments I would like it better. It is very different than any other tofu dish (and I do like tofu) I have tasted. Thanks.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
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On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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