Southern-Fried Tofu

• 3 shallow bowls
• 2 plates
• paper towels
• large, heavy frying pan

• ⅔ c flour
• ⅔ c non-dairy milk
• 2 t lemon juice
• 1½ c nutritional yeast
• 2 t salt
• 1 T assorted dried herbs (parsley, tarragon, dill, basil, oregano, rosemary, thyme…)
• 1 t garlic powder
• 1 t onion powder
• ½ t paprika
• ½ t curry
• ¼ t dry mustard
• ¼ t ground celery seeds
• 1 pound firm tofu, sliced into 12 equal pieces and pressed
• 1 T vegetable oil

Arrange the bowls in a line. Place the flour in one, combine the milk and lemon in the second, and stir together everything else except tofu and oil in the third.

Dip a slice of tofu in the flour, shake off excess, dip into milk and turn to coat, then cover completely with seasoning. Set on plate and repeat with each piece of tofu.

Heat 1 t oil over medium-high heat. Line the second plate with two paper towels and set next to stove.

When oil is hot, add a single layer of tofu. Fry until brown, then flip and fry until the second side is brown. Transfer to paper towels. Add another t of oil and cook the rest of the tofu.

Serve hot.

I simplified the ingredients slightly, as the exact amounts of all the different herbs and spices really don’t matter; it’s the total amount that counts. Don’t fret for one second if you don’t have, say, curry or celery seeds – just add the same amount of some other spice.

Adapted from Jo Stepaniak’s Vegan Vittles (read my review). Shown here with kidney beans and sautéed mushrooms.

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