Tofu Cutlets – Quick and Easy
posted by Angel Flinn Nov 18, 2010 1:30 pm on Care2.com
For those of us who aren’t scared off by soy, here’s a great way to prepare two of my favorite ingredients: tofu and tempeh.
These two soy-based foods can be used interchangeably for any of these recipes, so feel free to mix, match and generally experiment until you learn how you like these the best… Once you get the basic technique down, you’ll find that these are really quick and simple to make.
Feel free to add some of your favorite seasonings – try making them in Indian, Italian or Chinese style!
And since …
1 pound organic tofu, rinsed & drained
2 Tablespoons tamari or substitute
2–3 Tablespoons tahini
2 Tablespoons water
excess marinade (see below)
3 Tablespoons nutritional yeast
2 Tablespoons bran
garlic powder, to taste
onion powder, to taste
2 teaspoons salt-free herb seasoning such as Spike
favorite seasonings (optional)
Cut tofu into six slices and marinate in tamari for 10 minutes.
Make tahini dressing, using excess tamari from marinade.
Spread on one side of each cutlet.
Add half the nutritional yeast, bran and seasonings.
Place each cutlet, coated side down, in an oiled frying pan on medium heat.
While frying, coat the exposed cutlet sides with the remaining dressing, yeast, bran and seasonings.
Cook until browned.
Flip; cook 5 more minutes.
NOTES: (You can skip the frying and make an equally delicious version by simply baking the cutlets on a baking sheet lined with paper. Bake in a pre-heated oven at 350ºF for about 25–30 minutes, but make sure you coat both sides of the cutlets.)
• Variation ~ Dip tofu slices in thick tahini dressing. Dip in breading. Pan fry.
Read more: http://www.care2.com/greenliving/tofutempeh-chunks-cutlets.html#ixzz15jewEbBp