Ah tofu. I’m having so much fun experimenting with it. I wanted something crispy and crunchy, so I bought some cornmeal and had fun! The great thing about this Tofu is that you can either put it in a bowl with some vegetables, or use it in a taco. It’s pretty versatile. I season the cornmeal before coating the Tofu, so whatever you’re making you can change the seasoning to make it fit that meal. Super easy, and super delicious!
1 package extra firm tofu
1 tablespoon Red’s Hot Sauce (optional or you can use your own favorite sauce)
1 tablespoon agave or maple syrup
1/2 cup ground cornmeal
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon garlic powder
salt and pepper to taste
These are all optional, and as I said versatile. I sometimes throw the tofu in with a salad or place them in a tortilla. It depends on my mood. Have fun!
taco shells or tortillas
spinach or kale leaves
Cut the tofu into small cubes. Or, you can be lazy like me and but the pre-cubed tofu. Whichever you prefer! Press the tofu for about an hour. If you’ve never pressed tofu before, see my blog post tutorial HERE.
In one bowl, combine the hot sauce and syrup (I used maple this time). After the tofu has been pressed, toss it gently in this mixture. I usually let it sit in there while I do the next step. This will allow the tofu to absorb those flavors.
In another bowl, combine the cornmeal, paprika, turmeric, garlic powder, salt and pepper. Toss the tofu in the dry mixture until well coated.
In a skillet, heat some olive or coconut oil over medium heat. Add the tofu and cook until crispy on all sides. This can happen quickly, so keep and eye and stir a few times so all sides cook evenly.
Then either add to your taco or tortilla shells, or toss in with your salad and enjoy!