Crispy Tofu

Make as much as you want, following these simple instructions…


  • diced tofu (firm or extra firm) (I used around half a block, I think, and the block was probably the standard size somewhere between 12 oz and 1 lb. I will check next time I get tofu—if I remember—and write the size of the tofu here.)
  • oil/vegan butter/margarine (I used coconut oil and Earth Balance with omega 3.)
  • sliced onion (as much as you’d like)
  • salt (I used sea salt.)
  • turmeric
  • garlic powder
  • nutritional yeast flakes

To Make:

  1. Add your oil/vegan butter/margarine to a frying pan and begin heating over medium or between low and medium heat.
  2. Add tofu and onion as oil/butter/margarine is heating.
  3. Dash on turmeric and salt (to taste).
  4. Cook over medium or between low and medium heat, stirring occasionally, for about 10 minutes. You just need enough oil/butter to keep everything from sticking and/or burning at this point. Reduce heat if necessary. You may cover, but this may not be necessary (and was not necessary for me).
  5. As onions begin to tender, add nutritional yeast flakes. I dumped in what seemed like a little too much (seemed like around 1/4-1/2 a cup, somewhere between there, give or take a little, basically a large handful.)
  6. Add more oil/butter, enough to moisten the yeast flakes, but not too much. (Maybe a tablespoon or two per half block of tofu.)
  7. Continue cooking, stirring occasionally, for another 5-10 minutes or until onions and tofu get a crispy outer layer, similar to a breading.

I took mine out while it was still moist, so I am not sure how crispy it will get without burning it, but I liked the flavor and texture of it. It’s delicious, having a taste and texture similar to breaded, baked or fried chicken, though not as chicken-ey.




Categories: tofu | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

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