Crusted Tofu Food

VEGAN PARMESAN CRUSTED TOFU

Steps:

• Start by prepping your tofu. Press out the excess moisture (see my full guide HERE for pressing tofu with and without a tofu press) and slice it into your desired shape. I like simple cubes but strips and triangles work well too.
• Pre-heat the oven to 375 degrees F. And lightly spray a large baking sheet.
• In a large shallow bowl, whisk together the milk and lemon juice to make a vegan buttermilk. It will curdle a little and that's what we want.
• In another large bowl, whisk together the flour and salt. In one more separate bowl, mix together the vegan parmesan with the panko bread crumbs.
• One piece at a time, dip each piece of tofu in the flour, covering completely, and then dip the tofu into the milk mixture. Repeat that step, dipping it in the flour and then again in the milk. Place the tofu into the panko mixture and cover completely, pressing the panko lightly into the tofu. Place the piece of tofu on the prepared baking sheet. Repeat with all of the tofu.
• Spritz the top of the tofu with cooking spray and bake for 25 minutes, flipping halfway through to brown on both sides. Serve and enjoy!

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.

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!

MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO

Steps:

• Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
• Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

SPICE-CRUSTED TOFU WITH KUMQUAT RADISH SALAD

Steps:

• Slice the tofu in half, wrap well in kitchen paper and put on a plate. Place a heavy frying pan on top to squeeze the water out of it. Change the paper a few times until the tofu feels dry, then cut into chunky slices. Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl. Sprinkle over the tofu until well coated. Set aside.
• In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.
• When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.
• When the water is boiling, cook the broccoli and sugar snap peas for 2-3 mins. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes, spring onions and kumquats on top.

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.