Tofu Triangles
Yield:: 12 pieces (3 to 4 servings)
Truly finger-lickin' good. Don't let the long list of seasonings fool you-this recipe is very simple to prepare. Serve it as an entree along with a salad, steamed vegetables, and a grain or potato. It also makes a wonderful sandwich filling with egg- free mayonnaise or ketchup, lettuce, and tomato.
  • 1 pound reduced-fat regular tofu (firm), rinsed and patted dry
  • 1½ cups Red Star Vegetarian Support Formula nutritional yeast flakes
  • 2 teaspoons salt
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon paprika
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried dill weed
  • ½ teaspoon dried basil leaves
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon curry powder
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground rosemary
  • ¼ teaspoon ground celery seed
  • ⅔ cup low-fat, nondairy milk
  • 2 teaspoons fresh lemon juice
  • ⅔ cup whole wheat pastry flour, as needed
  • 1 Tablespoon canola oil, more or less as needed for browning
  1. Cut the tofu horizontally into three equal slabs. Wrap each piece in a clean tea towel (or in paper towels), and press it gently all over with your hands to extract as much moisture as possible.

  2. For the seasoning mix, place the nutritional yeast flakes, salt, and remaining herbs and spices in a wide, shallow mixing bowl. Stir them together well.

  3. Place the milk and lemon juice in a small mixing bowl, and stir them together. Place the flour in another small mixing bowl.

  4. Cut each slab of the pressed tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Next, dip the tofu in the soured milk, submerging it completely. Immediately dredge the tofu in the seasoning mix, making sure it is well coated all over. (See The Cook's Secrets below.)

  5. Coat a large skillet with a layer of canola oil, and heat it over medium­ high. When the oil is hot, add the tofu pieces in a single layer. Cook them until the bottoms are well browned. Then turn the pieces over with a metal spatu la, and cook the other sides until they are also well browned. You will need to cook the tofu in several batches depending on the size of your skillet. Add a little more canola oil to the skillet between each batch, and adjust the heat as necessary.

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

  7. [b]The Cook's Secrets:
  8. Alternatively, place the flour in a paper bag or zippered plastic bag. Drop in the tofu pieces, one at a time, seal the bag closed, and turn it over gently several times to coat the tofu. Place all the seasoning mix ingredients in another paper bag or zippered plastic bag. Seal the bag and shake well to combine the mix. After dipping the tofu in the soured milk, drop one piece at a time into the coating mix. Seal the bag, and turn it over gently several times to coat the to fu. Proceed as directed.

  9. You may proceed cooking the tofu as soon as a few pieces have been coated, or you can place the coated tofu on a sheet of waxed paper, and wait to begin the cooking process until all of the pieces are ready. If the outside surface of the tofu becomes moist or sticky during the time it is resting prior to being cooked, dredge it again in the seasoning mix.

  10. Save the leftover seasoning mix, and store it in an airtight container at room temperature. It will keep for several months. Use it to make more Tofu Triangles or as a flavorful coating for fried tomatoes or zucchini. Simply follow the breading and cooking directions above.

  11. Alternatively, the tofu can be sliced into slabs, sticks, cubes, "fingers," or nuggets instead of triangles.
Nutrition Information
Calories: 418 Fat: 12 gm Carbohydrates: 42 gm Protein: 47 gm

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