Finger-lickin' Tofu Cutlets
1 pound extra firm tofu, drained or pressed
2 tablespoons oil, for frying
1/2 cup flour, for dredging
1/2 cup nondairy milk Breading:
1/2 cup fine cornmeal
1/2 cup flour
1/4 cup nutritional yeast
1 teaspoon salt and generous grind pepper
thyme, to taste
cayenne, to taste
sage, to taste
1. Cut tofu into three portions the long way so you have flat cutlet shaped pieces. Heat oil in large frying pan.
2. Mix cornmeal, flour, nutritional yeast, and seasonings together and pour out onto large plate or shallow bowl. Place additional 1/2 cup flour on separate plate or shallow bowl.
3. Place milk in another separate shallow bowl. Dredge tofu slices in this order:1. plain flour 2. milk 3. seasoned flour mixture.
4. Fry breaded tofu in oil about 5 minutes each side.
The extra steps of dredging the tofu in flour and soymilk makes the breading stick extra well so these fry up nice and flavorful and crunchy. You can use these in sandwiches or in any meal that a flavorful protein addition is needed. I make them to use in a sandwich that I'm now addicted to: Two slices good chewy bread, avocado, vegenaise, lots of hot sauce, and greens such as sprouts, lettuce or spinach, and a tofu cutlet. It's a dream.
Source of recipe: Tofu cutlets like I used to get at the Bellingham co-op.