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Tofu Fingers

What you need: 

1/2 cup nutritional yeast
spike, to taste
1/4 cup cornmeal
3 pinches onion powder
3 pinches garlic powder
1 (16 ounce) carton extra firm tofu (I use Naysoya), drained and cut to rectangles
olive oil, as needed

What you do: 

1. Mix all other ingredients except for tofu and olive oil.
2. Place olive oil in skillet on medium heat. Batter each rectangular cube with yeast mixture until fully covered.
3. Place tofu in skillet, fry until golden brown on both sides.
4. Place on paper towel covered plate to soak up excess oil. Enjoy with ketchup or BBQ sauce.

Preparation Time: 
5 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
4-5
Recipe Category: 

SO HOW'D IT GO?

I just noticed that I commented on this recipe before but I was going to make it with tempeh.  For the life of me I can not remember how that turned out.  Must not have been great, because I don't remember it!

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I made these almost exactly as the recpie says, except I used regular "seasoned salt" rather then what is listed on the ingredient list.  I also bought a deep fryer, a small one that only holds four cups of oil.  This was the first thing I cooked in it.  I made this and french fries.  I have to admit, I was afraid to use the deep fryer at first because hot oil scares me, it is soooo hot, and dangerous.  But I was careful, dried the cut up potato with a towel before putting in the hot oil, and the tofu had no loose water so nothing splattered, and every cooked perfectly.  It LOOKED exactly like mozzerella sticks, but the texture with the breading was almost identicle to real chicken nuggets.  The breading was crispy, perfect, the tofu was still soft, ohhhhhh it was sooooo good.  It fooled my two year old son, he must have thought it was real chicken nuggets because he devoured these! 

Definately one I will be making again and again. Finding something vegan my son loves is getting harder and harder.  Thank you for this recipe.

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Ohhh...these were beautiful!  Thanks!  Had them with homemade vegan onion gravy.

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Okay, I am going to make this but use tempeh instead of tofu.  I have some tempeh in the fridge that needed to be eaten up, anybody ever do this?

Also, I am just stuck on the "rectanugular cube" thing.  That makes no logical sense.  How can you have a rectangular cube?  Honestly.  I mean, cube is three dimensional, length width height all equal in length, but a rectangal is two dimensional and generally means that two parrallel sides are equal length and the other two parallel sides are equal length but not the same length of the first two sides.  Wouldn't it make more sense to say "rectangular squares" since the term square is two dimensional too?  Why not just say cut into sticks, or something.  Okay, off my soap box.  I get hung up on details.

I will report how this turns out with tempeh. 

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This recipe is really great, I have made it twice in two days now...
Simple and quick to prepare, and more flavorful than typical breaded tofu recipes!

xxTracyxx: I wouldn't use parm cheese for this, as it would probably melt and be quite a mess.
Usually, nutritional yeast replaces parm cheese as a topping, and maybe some baking recipes.

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::) I am a new vegetarian so I am trying to find new meals that my daughter will eat. This one is great! It seems that nut. yeast flakes can be used in many recipes... yay!!! I also added some extra of the mixture when frying... perfect!

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i've made a recipe similar to this several times but i marinate the tofu in soy sauce and garlic and sometimes some sesame oil. it gives it a lot more flavor.

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These are awesome! My husband and all of my children ate it up!

My daughter even had a non-vegan friend over and she loved it too! When her mom came to pick her up she was asking if her mom could make it sometime for her!!

Thank you so much for such a great recipe!

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i saw somewhere that nutritional yeast is almost like a substitute for parmesan cheese. so can i use the chees instead in this recipe?
i need so much help.... :-[

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thnx so much jkl ;D

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