Let’s Make Some Crispy Tofu!

Since I don’t eat meat I make tofu pretty often, usually I have two different protein options in my meals: one plant based option for me and usually a meat or seafood option for the boys. To avoid the extra cooking I was on a mission to make Tofu that Bennett genuinely enjoys and this is the best way to make it so that Bennett loves it. It does get a little messy but it’s actually super easy to make!

Ingredients:

• One Pack of Tofu

• One Cup All Purpose Flour (White or Whole Wheat)

• Almond Milk (Start with half cup and continue adding to Flour until you get a smooth consistency)

• One Cup Panko Breadcrumbs

• Seasonings of your choice (I use garlic powder, oregano, paprika and lemon pepper)

• Third Cup Avocado Oil

How to Make It:

To get the best Tofu texture, start by putting your pack of Tofu directly into the Freezer and allow to freeze overnight. Then set in fridge or on the counter and let thaw. Once thawed, open the container and drain the water. Press with towels and squeeze our excess liquid. Now you can slice the tofu into squares.

In one bowl add your panko breadcrumbs and seasonings. In another bowl combine flour and almond milk to make your wet batter. I also add seasonings directly to the tofu.

Dip tofu squares into the wet batter and once coated dip into the breadcrumbs until evenly covered.

Next in a medium pan add your oil (can use oil of your choice but I prefer Avocado Oil). Let oil heat up then add in your tofu. Let tofu cook on each side for about 3-4 minutes or until golden brown. Once cooked let cool on a paper towel to absorb excess liquid. Enjoy!!