Lloyd Rose is a Montréal-based Canadian-Jamaican chef and longtime Best of Vegan contributor who shares his mouthwatering creations on Instagram and his blog. In this article, he shares a recipe for Crispy Fried Tofu.
Table of Contents
Ingredients You’ll Need
- Firm tofu
- Italian herb mix seasoning
- Louisiana sauce
- Vegan eggs (Ground flaxseed mixed with water)
- Flour
- Baking powder
- Salt
- Lemon
- Louisiana Sauce or red hot sauce of your choice
- Sparkling water
- Oregano
- Fresh Thyme
- White pepper
- Celery salt
- Cayenne powder
- Cracked black pepper
- Onion powder
- Salt
- Oil for frying I used sunflower seed oil
- Your favorite dipping sauce
How To Make This Crispy Fried Tofu
- Freeze tofu packages and defrost twice.
- Drain water from packages and squeeze as much water possible out of your tofu blocks to create meaty stringy layers.
- Tear your tofu into pieces of your desired “chickn” size and throw some Italian herb mix seasoning and Louisiana sauce all over your pieces.
- Mix the wet ingredients in a bowl and add your 2 vegan eggs.
- In a separate bowl, mix the dry ingredients.
- Dip your pieces into the wet mix, then into the dry mix, and fry in medium/hot oil (I used sunflower seed oil).
- Once pieces are crisp take them out of your pot, let them sit aside for 5 minutes, and then fry again for 30 seconds in hot oil, this will give it a good crisp.
- Enjoy with your favorite dipping sauce!
Crispy Fried Tofu – Recipe Card
Servings: 4 people
Ingredients
- 2 Blocks of medium firm tofu Freeze packages
- Italian herb mix seasoning
- Louisiana sauce
- 2 vegan eggs - (2 Tbsp ground flaxseed mixed with 6 Tbsp water)
- 1 Cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Juice from half a lemon
- 5 Tbsp Louisiana Sauce or red hot sauce of your choice
- 2 Cups sparkling water
- 2 1/2 Cup flour 1tsp baking powder
- 1 Tbsp oregano
- 1 Tbsp Fresh Thyme
- 1 tsp white pepper
- 1 tsp celery salt
- 1 tsp cayenne powder
- 1/2 Tbsp cracked black pepper
- 1/2 Tbsp onion powder
- 1 Tsp salt
- oil for frying - (I used sunflower seed oil)
- your favorite dipping sauce
Instructions
- Freeze tofu packages and defrost twice.
- Drain water from packages and squeeze as much water possible out of your tofu blocks to create meaty stringy layers.
- Tear your tofu into pieces of your desired “chickn” size and throw some Italian herb mix seasoning and Louisiana sauce all over your pieces.
- In a bowl, mix the wet ingredients and add in your 2 vegan eggs.
- In a separate bowl, mix the dry ingredients.
- Dip your pieces into the wet mix and then into the dry mix and fry in medium/hot oil (I used sunflower seed oil).
- Once pieces are crisp take them out of your pot, let them sit aside for 5 minutes and then fry again for 30 seconds in hot oil, this will give it a really good crisp.
- Enjoy with your favorite dipping sauce!
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Connect with Lloyd Rose on Instagram (@plantcrazii) and find more delicious recipes on PlantCrazii.com.
I tried this recipe at home for my baby and I, it tastes AMAZING!!! Thank you for sharing with us @plantcrazii @bestofvegan