Finger-lickin' Tofu Cutlets
Tofu:
1 pound extra firm tofu, drained or pressed
2 tablespoons oil, for frying
1/2 cup flour, for dredging
1/2 cup nondairy milk Breading:
1/2 cup fine cornmeal
1/2 cup flour
1/4 cup nutritional yeast
1 teaspoon salt and generous grind pepper
thyme, to taste
cayenne, to taste
sage, to taste
1. Cut tofu into three portions the long way so you have flat cutlet shaped pieces. Heat oil in large frying pan.
2. Mix cornmeal, flour, nutritional yeast, and seasonings together and pour out onto large plate or shallow bowl. Place additional 1/2 cup flour on separate plate or shallow bowl.
3. Place milk in another separate shallow bowl. Dredge tofu slices in this order:1. plain flour 2. milk 3. seasoned flour mixture.
4. Fry breaded tofu in oil about 5 minutes each side.
The extra steps of dredging the tofu in flour and soymilk makes the breading stick extra well so these fry up nice and flavorful and crunchy. You can use these in sandwiches or in any meal that a flavorful protein addition is needed. I make them to use in a sandwich that I'm now addicted to: Two slices good chewy bread, avocado, vegenaise, lots of hot sauce, and greens such as sprouts, lettuce or spinach, and a tofu cutlet. It's a dream.
Enjoy!
Source of recipe: Tofu cutlets like I used to get at the Bellingham co-op.
SO HOW'D IT GO?
This was actually really good. My tofu came out looking exactly like ADistillio's picture. As far as the breading not sticking like I read in a previous post, I didn't have that problem, surprisingly, not sure why I didn't and the other person did. I did change the recipe slightly, I did the recipe exactly except I didn't add any cornmeal. And next time I do this I may try a different spice blend, it came out a bit bland, but all in all good, it had a great crispy crust. I may look up what spices are used for chicken fingers and try that next time. I fried in vegetable oil and used a non-stick skillet. As far as baking, not sure if that would work but I may try that next time. Thanks for the recipe.
This is a great recipe! I only wish I could have tried it the way it is actually called for, but the damn moths got to my polenta...so I used breadcrumbs instead! They worked perfectly well. I also did not have much of a variety of seasonings to work with, so I just used oregano, garlic salt, and TONS of pepper.I imagine they'd taste even better with some cayenne pepper. These cutlets are really good with a side salad or mashed potatoes for dinner. I'm going to try them in a sandwich to take to work.
Narcissus! I don't know what's up with the tofu! I wish I had an easy answer. You could try using less cornmeal and more flour in the spiced up mixture. I've also skipped the soymilk and flour steps and dredged the tofu right in the spiced up mixture. This might make it stick to the tofu better. Try different brands of tofu also. I find that when I have really firm tofu with no "pores" the breading doesn't quite stick as well. Good luck and let us know what happens...
I can't get this to work. :'( No matter what I try, every time I attempt this recipe, the breading stuff fails. It either falls right off, or just forms huge clumps of grossness, or never sticks in the first place.
Help me, please! I want to have delicious fried tofu...
This didn't quite do it for me. I think I would have enjoyed it more if I cut the tofu into smaller pieces and then breaded, or if I served it with something mroe flavorful. (I didn't have any of the yummy things that the author described for her sandwich--i tried it on italian bread with some dressing). Just plain, however, seemed a little bland.
I also wonder whether such a recipe might work baked somehow? There's a beer tofu recipe on here that I bake rather than fry, and that's always a hit.
Hey all. I'm glad you guys had success with the recipe. I just wanted to post that I usually save the leftover mix in a ziplock bag and just use it up over time. Have fun with it!
I absolutely loved this. However there was a lot of dredging mix left over but I made onion rings and sweet potato fries out of it which my whole non vegetarian family loved. I added a little cumin, red pepper, black pepper, and curry seasoning to mine. I think the nutritional yeast was what made it so tasty though. I've never had much luck with frying things to I was really impressed by how well this worked out.
These were pretty good. I found that the measurments for the coating was too much for just one package of tofu, so I'd cut it in half next time to avoid the waste. I used 2tsp salt, 1tsp pepper, 1/2tsp thyme, and 1/2 tsp poultry seasoning since I didn't have much else on hand, and I cut the tofu the short way to make more servings. Mine didn't look as good as the original picture, but they're tasty, though next time I think I'll add a little more spices on top of the coating when they're frying. I'm dipping them in szechwan sauce atm because I can't find any plum sauce in my fridge. Will def make again, but like I said, I'll do it with more spices, and maybe a lil hot sauce on top while frying, or sprinkle a little soy sauce on the tofu before coating in the flour, milk, spiced flour.
Pages