Tofu is an absolute favorite in our home, especially crispy tofu! It is such a blank slate for flavors, the possibilities are endless! The tofu can be cut into any shape you’d like, and is a great accompaniment to the Peanut Glazed Eggplant.
Recipe by Catrina Muolo of Planted
Basic Crispy Tofu:
1 block extra-firm tofu, drained
1 teaspoon smoked paprika
1 teaspoon pink Himalayan salt
1 cup arrowroot powder (you could also use cornstarch)
½ cup dry cream of wheat (also called farina)
Extra-virgin coconut oil for frying
Salt and pepper
Drain the tofu and try to squeeze out as much water as you can. Then cut the tofu into ½ inch shapes of your choosing. Sprinkle a little salt and pepper over the cut tofu.
In a bowl mix the arrowroot powder, cream of wheat, paprika, and pink salt. Then coat the pieces of tofu in the mixture. Heat a frying pan over medium heat, and add enough coconut oil to lightly cost the bottom of the pan. Once the pan is very hot, add some of the coated tofu, turning each piece every minute or so to ensure each side is nice and crispy. Remove from pan and serve right away for the best crunch!
This recipe can be made gluten-free by substituting cornmeal for the cream of wheat.
Catrina Muolo is a plant-based recipe creator who lives in Kittery, Maine. She began the Instagram page @plantedfamilies when she realized her daughter was sensitive to dairy, and she wanted to share her culinary experiments with others. Her goal is to share fun, family-friendly and approachable recipes that will also please any omnivore. Her favorite foods to make are homemade “cheeses” and recreating Italian dishes from her childhood. Last year she released an e-book of 16 homemade dairy-free cheeses which can be found here:
Catrina will also be selling her sauces and dips on the Seacoast starting Spring 2021! Planted will be selling some of her family’s favorites, including a sweet chocolate spread, a cheesy crumble made from seeds, and a mac and cheese-less sauce made from cashews.