Crispy Sage Tofu
If you are looking for what to make on Thanksgiving for the vegans and vegetarians in your life - this shallow fried crispy sage tofu is it. It tastes like fall, crisps up perfectly, uses none of your precious oven space, plus it will even make some turkey eaters a little bit jealous ;)
Ingredients
- 15 oz. firm tofu one packaged, drained and pressed lightly
- 3 slices day-old sourdough bread or one cup breadcrumbs of choice
- 1 handful fresh sage leaves stems cut off
- 1/2 tsp each thyme, garlic powder, fennel seeds, rosemary, nutmeg
- salt & pepper to taste
- 2/3 cup cornstarch
- 2/3 cup plant-based milk of choice
- 1-2 cups sunflower oil or your preferred oil for shallow frying
Instructions
- Pat out the excess moisture in the tofu. Cut it into 12 even square pieces, with each piece about 1/2' thick and 2' wide.
- In a high powered blender or food processor, combine the sage, bread pieces and spices. Pulse until you get an even breadcrumb. Season this mixture with salt and pepper to taste.
- Put the breadcrumbs in a large shallow dish, put the cornstarch in a similar dish and the milk in a bowl. This is your breading station.
- Using one hand for the wet ingredients and one for the dry, first coat each piece of tofu in cornstarch. Then dunk it quickly in the plant-based milk, and then coat it in the breadcrumb mixture. When each piece is coated to your liking, set to the side.
- Put a skillet on medium heat and add the oil. You want the oil to be about 1/2' deep in the skillet. Wait until the oil is hot enough to shallow fry, about 325F-350F.
- To test when your oil is hot enough, put a tester piece of tofu in the oil. If it sizzles upon contact, the oil is ready.
- Use tongs to place 4-5 pieces of tofu in the skillet at a time. Cook for 3-4 minutes on each side, or until golden and crispy. Remove the tofu with your tongs and place the pieces on a paper towel lined baking sheet to drain any excess oil.
- Serve warm!