Many years ago, I discovered a recipe for a most unconventional Southern Fried Tofu in a book called “Vegan Vittles” by Joanne Stepaniak. By coating tofu in a complex blend of herbs and a healthy portion of nutritional yeast and sauteeing it in a pan in a small amount of olive oil, you create a rich, crusted golden tofu that evokes the best (and most decadent) flavors of Southern cooking. I have yet to meet a Vegan or Omnivore that doesn’t enjoy this high protein treat. The flavorful crust brings out the best qualities of the creamy tofu inside, and it goes beautifully with rice or mashed potatoes, with a side of some green vegetable for balance and added nutrition. Actually, when we lived in Japan, we stowed a big jar of nutritional yeast in our suitcases, just so we could make this to stave off homesickness. Anytime we wearied of Japanese cuisine, we would boil some potatoes, mash them up, and make a double batch of Southern Fried Tofu- and then enjoy the flavors of home. We were quite relieved when we found that we could order nutritional yeast from Japan’s best mail order natural foods company, Tengu Foods – because the one thing we couldn’t do without was our Southern Fried Tofu! Here in the states, you can find nutritional yeast flakes at any health food store, or online at Amazon. Kal, Bob’s Red Mill, and Red Star all offer gluten free nutritional yeast flakes. (Of course read label to make sure!) It’s chock full of vitamins, especially B vitamins, and is delicious sprinkled on popcorn that has been lightly spritzed with oil/margarine and GF tamari. If you haven’t tried it yet, give it a try. DH, who is admittedly a hard sell for vegan recipes, says this recipe is his absolute favorite thing I make- a 10/10! Try it for yourself and see how you like it!
Southern Fried Tofu
1 lb fat-reduced firm tofu, sliced horizontally in 3 slabs, and
pressed for 45 minutes.
Dipping Liquid Mix:
1 tbsp. Canola or olive oil (or more if needed)
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
5) Coat a big skilled with a layer of canola or olive oil, and heat
6) Place fried tofu on plate w/ paper towel or on rack. Left over
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.