"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Southern Fried Tofu Recipe

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This recipe for Southern Fried Tofu, by , is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 pound extra firm tofu, rinsed and patted dry. (The Bridge tofu is recommended.)
2/3 C low fat non-dairy milk (Plain soy milk is recommended.)
2 tsp. fresh lemon juice
2/3 C whole wheat pastry flour, as needed
Canola oil for browning, as needed

Seasoning mix:
1 ½ C nutritional yeast
2 tsp. salt
1 tsp. garlic granules
1 tsp. onion granules
1 tsp. dried parsley flakes
1 tsp. paprika
1 tsp. curry powder
½ tsp. cayenne pepper
½ tsp. dried tarragon
½ tsp. dried dill weed
½ tsp. dried basil leaves
½ tsp. dried oregano leaves
½ tsp. dry mustard
¼ tsp. ground rosemary
¼ tsp. ground celery seed
¼ tsp. ground black pepper

Cut the tofu horizontally into 3 equal slabs. Wrap each in a clean towel and press for 45 minutes.

Place nutritional yeast and seasonings in a wide shallow mixing bowl. Stir together well.

Place milk and lemon juice in a small mixing bowl and stir together.

Place the flour in another small mixing bowl.

Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working one piece at a time, dredge the tofu in the flour, shake off the excess and dip in the milk mixture. Immediately dredge the tofu in the seasoning mix, making sure it is well coated on all sides.

Place tofu on waxed paper or begin cooking as soon as a few pieces are coated.

Coat a large skillet with canola oil and heat over medium-high heat. When the oil is hot, add the tofu pieces in a single layer and cook until the bottoms are well browned. Turn the pieces over with a spatula and cook the other sides. Add more canola oil between each batch and adjust the heat as necessary.

As soon as you remove the tofu from the skillet, place on a plate lined with double paper towels to blot off any excess oil and keep the tofu crisp.

Serve with your favorite dipping sauces.

Makes 12 pieces.

Personal Notes:
Personal Notes:
This recipe can be used as an entrée, with a salad, as a sandwich filling or as an appetizer. Admittedly, there are a lot of spices for the seasoning mix – so make a duplicate batch and your job will be easier the next time. It is worth the effort.




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