Recipe

Southern Fried Tofu
Vegan  Tofu  
Ingredients
1 lb fat-reduced firm tofu, sliced horizontally in 3 slabs, and
pressed for 45 minutes.

Seasoning Mix:
1 1/2 cups nutritional yeast flakes (the fluffy yellow kind)
2 tsp. Salt
1 tsp. Garlic granules
1 tsp. Onion granules
1/2 tsp Paprika
1/2 tsp. Dried tarragon
1/2 tsp Dried Dill Weed
1/2 tsp. Dried basil leaves
1/2 tsp. Dried Oregano leaves
1/2 tsp. Curry Powder
1/4 tsp. Dry mustard
1/4 tsp. Ground rosemary
1/4 tsp. chipotle pepper

Dipping Liquid Mix:
2/3 cup low-fat non dairy milk (dairy works too)
2 tsp. Fresh lemon juice (or vinegar)

Flour Coating:
2/3 cup brown rice flour (sorghum or white rice work too), as needed

1 tbsp. Canola or olive oil (or more if needed)

Directions
1) Mix all seasoning ingredients (nutritional yeast-ground rosemary)
together in a bowl.

2) Combine milk and lemon juice and stir together

3) Place flour in a mixing bowl.

4) Cut each slab of tofu into 4 triangles, resulting in 12
altogether. Dredge tofu first (one piece at a time) in flour, soured
milk, and seasoning mix. I find that this recipe makes enough mix for
2 recipes at least, so you may wish to put only half of the mix in a
shallow bowl for this step, so you can use the rest later. Follow
these steps for all the pieces.

5) Coat a big skilled with a layer of canola or olive oil, and heat
it. Add the tofu pieces in a layer, browning and then turning over
once. I also turn them on their side to brown the sides as well. You
may have to do several batches, adding oil as needed.

6) Place fried tofu on plate w/ paper towel or on rack. Left over
tofu may be heated in oven for a crispy exterior. YUM!

Notes
We usually serve them over mashed potatoes or rice, with a side
of sauteed green veggies (green beans or spinach). I loved these so
much we took nutritional yeast with us when we lived in Japan, and
made it a “comfort food meal” when we were feeling homesick.