Chile Cornmeal Crusted Tofu Recipe

Name: Chile Cornmeal Crusted Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil, for frying; 1 lb extra firm tofu, drained and pressed; 1 cup unsweetened soymilk; 2 tablespoons cornstarch; 1 cup cornmeal; 2 tablespoons chili powder; 1 teaspoon cumin; 1 -2 teaspoon Old Bay Seasoning; 1/4 teaspoon cayenne pepper; 1 1/2 teaspoons salt; 1 tablespoon lime zest

Servings: persons

canola oil, for frying
1 lb extra firm tofu, drained and pressed
1 cup unsweetened soymilk
2 tablespoons cornstarch
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon cumin
1 -2 teaspoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 tablespoon lime zest

1
Slice the tofu block into 8 slices, widthwise. Then cut each slice in half diagonally, to make 16 triangles.
2
Using a wide shallow dish, add the soymilk and cornstarch and wisk until well combined, and cornstarch is completely disolved.
3
In another shallow dish, combine the cornmeal, spices, salt and zest, and gently wisk to combine.
4
Heat about 1/4 inch canola oil in a skillet over medium heat.
5
Dip each tofu triangle into the soymilk mixture, and then dredge completely in the seasoned cornmeal mixture.
6
When oil is hot, fry pieces in skillet for about 3 minutes on each side, I usually do 6-8 pieces at a time.
7
Drain on paper towels.
8
Serve plain, or on grilled rolls with vegan mayo, lettuce and tomato!

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: canola oil, for frying, 1 lb extra firm tofu, drained and pressed, 1 cup unsweetened soymilk, 2 tablespoons cornstarch, and more.

Yes, Chile Cornmeal Crusted Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Cornmeal Crusted Tofu

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