Chicken-Fried Tofu

• small bowl
• whisk
• shallow bowl
• 2 plates
• spoon
• large frying pan
• spatula
• paper towels

• 1 pound tofu, pressed and (optionally) marinated
• 2/3 c milk
• 1 T soy sauce
• 1 T lemon juice or cider vinegar
• 2/3 c whole wheat flour
• 1/3 c cornmeal or breadcrumbs
• 3 T nutritional yeast
• 2 t dried herbs
• 1 t garlic powder
• ½ t paprika
• ¼ t salt
• ¼ t pepper
• 3 T oil

Combine milk, soy sauce, and lemon juice and set aside to thicken for 10 minutes.

Place flour in shallow bowl and dredge each piece of tofu to coat on all sides. Set tofu on a plate.

Stir cornmeal, nutritional yeast, herbs, garlic power, paprika, salt, and pepper into the remaining flour.

Set up your breading station: floured tofu, milk mixture, and flour mixture in a line.

Heat the oil over medium heat.

Dip a piece of tofu into the milk mixture, then into the flour mixture, coating all sides. Set in the hot oil.

Repeat with remaining tofu, leaving a bit of room between each piece. You’ll have to cook it in batches.

Fry for 2-3 minutes, until golden brown, then flip and fry the other side.

Cover the other plate with paper towels and place the cooked tofu on top.

Fry the remaining tofu and serve hot.

Adapted from the recipe for “Breaded tofu tenders” in Vegan Bites – read my review.

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