CHILE CORNMEAL CRUSTED TOFU
Yum, Yum! I adapted this recipe from Veganomicon, and it turned out great. I really, really like the use of cornstarch and soy milk to mimick the raw egg traditionally used in "breading" recipes. I used the tofu to make "Po Boy" style sandwiches by placing the fried tofu on grilled rolls with chipotle vegan mayo and fresh yellow tomatoes. The only major change I made from the original recipe was to add a tsp or two of Old Bay Seasoning, and some extra salt (I actually used Penzey's Special Smokey Seasoned Salt)
Provided by Kozmic Blues
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the tofu block into 8 slices, widthwise. Then cut each slice in half diagonally, to make 16 triangles.
- Using a wide shallow dish, add the soymilk and cornstarch and wisk until well combined, and cornstarch is completely disolved.
- In another shallow dish, combine the cornmeal, spices, salt and zest, and gently wisk to combine.
- Heat about 1/4 inch canola oil in a skillet over medium heat.
- Dip each tofu triangle into the soymilk mixture, and then dredge completely in the seasoned cornmeal mixture.
- When oil is hot, fry pieces in skillet for about 3 minutes on each side, I usually do 6-8 pieces at a time.
- Drain on paper towels.
- Serve plain, or on grilled rolls with vegan mayo, lettuce and tomato!
Nutrition Facts : Calories 167.4, Fat 5.2, SaturatedFat 0.9, Sodium 646.1, Carbohydrate 22.9, Fiber 3.6, Sugar 1, Protein 10.1
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