Nutritional Tofu Poppers
2 tsp olive oil (or more, to taste)
4 large scallions, chopped
1 green chili, chopped
1/2 red pepper, chopped
2 cloves garlic, pressed
1 block firm tofu
corn starch, as needed
nutritional yeast, as needed
1/2 Avocado, cut into cubes optional
1 tbsp toasted pine nuts, optional
Slice tofu into thin slabs and press between a towel while you prepare vegetables.
Heat oil in pan and saute scallions, green chili, and red pepper. When halfway done, add garlic. When vegetable saute is soft and releases a slightly caramelized fragrance, take off burner. If needed clean pan.
Take tofu slabs and cut into small squares. Combine 1/2 cup (or so) of cornstarch, onion powder, salt and poultry seasoning to taste. Dredge tofu in cornstarch mixture and set aside on a separate plate. When cornstarch has partially absorbed, cover tofu with nutritional yeast and lightly toss so they are evenly covered with nutritional yeast.
Heat 2 more teaspoons of olive oil in the pan (or more, to taste), and when heated, add tofu, trying not to spill flour in the pan. Fry until golden brown, tossing to get all sides. When golden brown, add vegetable saute into the pan, toasted pine nuts, and avocado, heating for 30 seconds to a minute. Serve!
I tried this recipe in two batches- one without nutritional yeast and one with. We vastly preferred the nutritional yeast version.
A “Seamaiden” Original recipe. Do not distribute.