Cornmeal Crusted Tofu
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • One package firm or extra firm tofu, drained, pressed, and cut into 4 triangles
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • vegetable broth
  • ¾ cup corn meal
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon Better than Bullion
  • 1 teaspoon prepared mustard
  • 1 teaspoon ground flax seed
  • pepper to taste
  • water
Instructions
  1. Combine olive oil and soy sauce in a measuring cup. Add enough vegetable broth to make ½ cup
  2. After pressing and slicing the tofu, place on a plate and spoon ½ the soy sauce mixture on top. Turn and spoon the rest of the sauce over the other side.
  3. Combine the cornmeal, cumin, red pepper and salt
  4. Take each slice of tofu and coat with the cornmeal mixture. Use your fingers to press extra cornmeal to make sure the coating is thick. Set aside for 10-15 minutes
  5. Pour the remainder of the soy sauce mixture back into the measuring cup. Add the Better than Bullion, mustard, flax seed and pepper. Add water to bring to one cup.
  6. Heat oil in a fry pan over medium heat.
  7. Add the tofu and cook until golden brown and slightly crispy on both sides
  8. Remove the tofu and set aside. Add the sauce to the pan (don't worry about any remaining cornmeal, that will add to the flavor and the thickness of the sauce).
  9. Bring to a low boil, reduce heat and simmer until the liquid is reduced and the sauce thickens
  10. Pour a little sauce over each slice of tofu and serve
Recipe by at https://coachdebbieruns.com/cornmeal-crusted-tofu-black-bean-corn-quinoa-salad-2-vegan-recipes/