Chile Cornmeal Crusted Tofu |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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) Ingredients:
canola oil, for frying |
1 lb extra firm tofu, drained and pressed |
1 cup unsweetened soymilk |
2 tablespoons cornstarch |
1 cup cornmeal |
2 tablespoons chili powder |
1 teaspoon cumin |
1 -2 teaspoon old bay seasoning |
1/4 teaspoon cayenne pepper |
1 1/2 teaspoons salt |
1 tablespoon lime zest |
Directions:
1. Slice the tofu block into 8 slices, widthwise. Then cut each slice in half diagonally, to make 16 triangles.
2. Using a wide shallow dish, add the soymilk and cornstarch and wisk until well combined, and cornstarch is completely disolved.
3. In another shallow dish, combine the cornmeal, spices, salt and zest, and gently wisk to combine.
4. Heat about 1/4 inch canola oil in a skillet over medium heat.
5. Dip each tofu triangle into the soymilk mixture, and then dredge completely in the seasoned cornmeal mixture.
6. When oil is hot, fry pieces in skillet for about 3 minutes on each side, I usually do 6-8 pieces at a time.
7. Drain on paper towels.
8. Serve plain, or on grilled rolls with vegan mayo, lettuce and tomato!
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