Crispy Tofu.

So, it's been a busy week this week, not a lot of cooking, and certainly not a lot of experimenting.

I threw together this meal the other day, and Andrew and I ate rather quickly. Part of the way through, I jumped up, yelling, "Oh crap! I forgot to take pictures of the food!"

So this what was left at that point. This is Andrew's plate. Mine was already clean.

So, the recipe!

Ingredients

• 1 pound extra-firm tofu, pressed* and sliced into 1/4 inch slices
• 2 tablespoons tamari soy sauce (because that happened to be what I had in the cupboard)
• 1/2 cup nutritional yeast (or NOOTCH, as my vegan friends Kym and Lauren have been known to yell at parties)
• 2 teaspoons cumin
• Pinch nutmeg (I like to buy a whole nutmeg and grate it on my Lee Valley rasp)
• Salt and pepper to taste
• Oil for frying in a pan

Method

Put soy sauce in a shallow bowl. Combine nutritional yeast, cumin, nutmeg, salt, and pepper in another shallow bowl. Dip slices of tofu in soy sauce, then dredge in yeast mixture. When they are all coated, heat oil in a frying pan  and fry the slices until crispy, five to seven minutes per side. 

And that's it! I served this with sweet potato oven fries and a sliced up cucumber. 

Now, I am decidedly not a fan of tofu. I want to like it, I really do, but I usually don't, although it is maybe starting to grow on me. You know, like a fungus. Every time I have cooked with tofu the recipe has generally been tastier the next day as my lunch leftovers, and this remains true for crispy tofu.

But the awesome thing is that it was also delicious when I cooked it.

Both Andrew and I cleaned our plates. Wow. Amazing.

*Here's my method for pressing tofu: I wrap the tofu in a clean dish towel, set it on the counter, put a cutting board on top, and weight it with a heavy book (In this case, Martha Stewart's Homekeeping Handbook ). Then I leave it alone for 20 minutes to a half an hour.