Chicken Fried Tofu Steaks
A few nights ago I wanted to make some chicken fried tofu (see here for a different recipe), but I didn't have time to soak the tofu in the broth. I found an alternative method of doing so and adapted it. I think the result was pretty delicious!
1 block extra-firm tofu, pressed and drained
1 cup non-dairy milk
2 tablespoons ground flaxseed
6 tablespoons warm water
1 cups gluten free flour (I used Bob's All Purpose)
1/2 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon onion powder
salt and black pepper
vegetable oil for frying
Cut the tofu into slices. (You can go triangles, rectangles, or whatever). Sprinkle each piece of tofu with salt and pepper and set aside.
Mix the water with the flaxseed in a cup and let sit for 10 minutes until it thickens. Put the milk into a shallow bowl. Add the thickened flaxseed to the milk and whisk well so its combined. In another shallow bowl, combine the flour and nutritional yeast with the spices.
Working with one slice of tofu at a time, dip it into the flour mixture. Turn to coat. Shake off any excess flour mix and dip the tofu into the milk/flaxseed mixture. Turn to coat. Finally, dip it back into the flour again and turn to coat. Place the breaded slice of tofu onto a clean plate. Repeat with the rest of the tofu until its all been coated.
Preheat the oven to 200 degrees. Heat enough oil in a large skillet to cover the bottom over medium-high heat. You know the oil is hot enough when you sprinkle a bit of flour into the oil and it sizzles. Cook the tofu until it gets golden brown, about 4 minutes. (Don't crowd the tofu, but cook in batches).
Carefully flip the tofu steaks and cook the other side. The second side usually cooks faster than the first
side. Transfer the tofu steaks to a baking sheet and put in the oven to keep warm while you make the rest of the meal.
Sprinkle with salt and pepper before serving.