Crunchy Tofu Sandwich
1 lb. extra firm tofu (not silken)
1 cup flour or bread crumbs for coating
1/4 cup corn meal,
1/2 tsp each of salt, paprika, parsley, garlic powder
dash of sugar
1/4 teaspoon turmeric for beautiful color
2 slices of bread (or more)
Carefully slice the tofu long ways into about 4-6 slices. Roll each slice up in saran wrap, put in a freezer bag and freeze for at least 24 hours. completely defrost tofu, wrap in a towel and place on a big plate. Put a cookie sheet on top weighted down with heavy cans and press for 30 minutes or until very dry. while tofu is pressing mix together the flour, cornmeal and spices. Roll tofu in flour mixture then! Important: let it sit (On a plate) and molecularly bond with the flour for 15 min.- hour.
Heat a little oil in a pan and panfry on med-high heat until golden and crispy on each side. put one slice on a piece of bread and top with red onion, vegan mayonnaise and mustard and put another slice of bread on top...yum!
Note: If you are serving this for only yourself place unused tofu slices in a plastic bag in the fridge after you press it. It will last for about 4 days this way and makes many easy meals...all your have to do is get it out and roll it in flour and fry it!