Updated: Jan 11, 2020
A vegetarian staple...made fun!
I never understood how to properly cook tofu, which explains why every time I tried, it never tasted right.
Thanks to the help of my vegetarian clients, I was coached on how to drain the moisture out of tofu, season it, and cook it properly.
Once I had figured this out, tofu became a new and delicious experience.
One 16 oz package of firm tofu
1/4 cup kamut flour
1 tsp sea salt or 2 tsp Quick and Simple Seasoning Blend
1/2 tsp pepper
1 egg (or veganaise)
1 tbsp miracle whip (or 3 tbsp veganaise)
2 tbsp coconut oil
Prepare the tofu by opening the package, draining the water and slicing it into 1/2" x 3" inch pieces. Now the tofu needs to be pressed in order to withdraw any excess water.
On a flat plate, place 4-6 pieces of paper towel and lie the tofu pieces flat on the paper towel with a little room between each piece.
Now place another 4-6 pieces of paper towel on top of the tofu and place another plate on top to add some weight. I usually put a heavy book on top of the plate in order to add a little extra weight in pressing all the water out of the tofu.
Let the tofu sit pressing all the water out for 20-30 minutes.
In a medium sized bowl or container with a flat bottom, sprinkle kamut flour, salt or seasoning blend and pepper and mix well.
In a separate bowl or container again with a flat bottom, whisk up the egg and miracle whip or just use veganaise as a vegan option.
In a frying pan, heat 2 tbsp coconut oil on med heat for 3 mins.
As the frying pan is heating up, take each piece of tofu, one piece at a time and dip the tofu first into the egg mixture, and then into the kamut flour mixture coating each side as much as possible.
Transfer the lightly battered tofu into the frying pan and fry each side for 2-3 minutes.
Serve as an appetizer or as a main protein with roasted vegetables or salad.
I also like to dip the tofu into a little dijon mustard for a nice little bite.
Enjoy and Share