Cornmeal Crusted Tofu Recipes

CRUSTED TOFU

Steps:

• Take your tofu and cut it into 1/2-inch thick slabs across the short side of the tofu block and set them aside.
• In a shallow, non-reactive bowl, combine your buttermilk and herbs and add the tofu to that bowl and turn it to coat well.
• Let stand 20 minutes in this mixture.
• Meanwhile, mix the cornflakes with the salt and cayenne and place it in a flat, wide dish.
• Heat your olive oil in a large nonstick skillet over medium heat, and coat your tofu slabs in the cornflake mixture, making sure to press the cornflakes gently into the tofu to cover.
• Place the coated tofu slabs in the heated pan and allow them to cook for 4 minutes until golden brown.
• Turn the tofu and cook on the other side 3 minutes, or until golden brown.
• Serve immediately or place on a baking pan in a 200-degree oven to keep warm until ready to serve.

CORNMEAL-CRUSTED TOFU

Steps:

• For a terrific tofu side dish, follow the first three steps in Tofu Rancheros (page 58) to make cornmeal-crusted tofu. Serve with salsa, teriyaki sauce, or ketchup, depending on what will work best with your meal.

CHILE CORNMEAL CRUSTED TOFU

Steps:

• Slice the tofu block into 8 slices, widthwise. Then cut each slice in half diagonally, to make 16 triangles.
• Using a wide shallow dish, add the soymilk and cornstarch and wisk until well combined, and cornstarch is completely disolved.
• In another shallow dish, combine the cornmeal, spices, salt and zest, and gently wisk to combine.
• Heat about 1/4 inch canola oil in a skillet over medium heat.
• Dip each tofu triangle into the soymilk mixture, and then dredge completely in the seasoned cornmeal mixture.
• When oil is hot, fry pieces in skillet for about 3 minutes on each side, I usually do 6-8 pieces at a time.
• Drain on paper towels.
• Serve plain, or on grilled rolls with vegan mayo, lettuce and tomato!