Thursday, March 1, 2012
Crispy Breaded Tofu Strips
[UPDATE 10/11/2012: I no longer use this recipe. It is too time consuming and my children prefer to eat Fried Tofu. You may try this if you wish, but it is not one of our favorites.]
There is a myth among regular folk that vegans don't like meat. We don't like cheese. And therefore we don't eat it.
Nothing could be further from the truth! Most of us make this decision for health reasons; which explains why things like Daiya cheese and tempeh are so popular.
Recently I have been totally craving chewy, warm, meaty textures. In my next post I'll be discussing a way to meet those needs by consuming cooked, whole grains and incorporating them into salads, stews, etc. But for now I am totally stoked (and in love!) with these "chicken-like" strips.
Kids love'em. Mine did, but wanted them a little thicker so they could taste the "chicken." Cutting them thicker would be my one suggestion because they tend to shrink down a bit with the water loss from being baked in the oven.
Also, if you have cookie cutters you could slice the tofu and then cut it out into shapes of stars, etc. Kids LOVE fun shapes, and I am going to do this the next time I make these.
And since we've just had an inspiring discussion on the soy debate, we can move forward confidently knowing that these, basically ground-up beans, are good for you.
I am totally lazy so I am just stealing all this stuff from www.ohsheglows.com, where I found the recipe.
First, press your tofu to get all the water out.
Angela Liddon just wrapped her tofu in towels, then piled a bunch of heavy books on top of them for at least 20 minutes. I copied her exactly, with great results.
Then slice your tofu. Dip it in the corn starch/nondairy milk mixture. Then dip it in your breadcrumb/cornmeal mixture. Placing it on the pan, it shouldn't need oil at all.
Bake for 18 minutes the first side, then 10-13 minutes the second side, and voila!! "Chickenless" nuggets!! Great lunch, or a great dinner served with potato fries, ketchup, and salad. Dipping these in ketchup and mustard will totally take your taste buds to the next nugget level!
We ate these for lunch today with ketchup and cut fruit; it was thoroughly enjoyed by children and adults alike.
Crispy Breaded Tofu Strips
Yield: 2-3 servings
Inspired by cornmeal tofu in Veganomicon
1 package firm or extra firm tofu (I use organic, non-GMO, about 350 grams)
1/2 cup almond milk (or other milk)
1 tbsp cornstarch
1/3 cup cornmeal
1/2 cup breadcrumbs (use gluten-free if necessary)
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chili powder
scant 1/2 tsp kosher salt
1/4 tsp cayenne powder (for a kick of heat)
1/4 tsp onion powder
1 large sweet potato + 1 tsp oil + 1/2 tsp cinnamon + pinch salt + 1/4 tsp cumin
1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.
2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400F and grease 2 baking sheets with oil. Slice the potato into fries and then coat with 1 tsp oil, 1/2 tsp cinnamon, 1/4 tsp cumin, and a couple pinches of salt. Lay out on greased baking sheet.
3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.
4. Bake tofu on middle rack and fries on bottom rack at 400F. Bake for 20 minutes, then flip the tofu and fries, and then bake for another 15-20 minutes until crispy. Remove tofu and broil the fries for a few minutes, watching carefully, until golden and charred in some spots. Remove and serve with ketchup!