Ever since I made the Crispy Tofu Nuggets from the Vegan for Fun cookbook by Attila Hildmann I’ve been experimenting with different coatings to see what I can come up with. My latest combination, and I think the best so far, is this taco coating mix. By adding more or less spices you can vary the heat level.
The coating makes more than you actually need but don’t throw it away because you’ll need it for the quick and budget friendly recipe I’ll be posting later this week.
If you’ve not cooked with tofu before here’s a reminder about how to make it more ‘workable’ especially in a recipe like this where you’ll be handling it a lot.
As soon as you bring it home put it in the freezer for a few days. Remove it and let it defrost thoroughly. Remove it from the package and drain it. Place it a medium sized saucepan and cover it with water. Bring the water to a boil and let the tofu cook for about ten minutes. Drain it, let it cool and then press out as much water as you can and let it stand for another ten minutes.
I’ve found this combination of freezing and boiling really causes the tofu to become a hardier substance which reduces the risk of it falling apart in a recipe and takes away some of the ‘wobblyness’ that some people dislike with tofu.
1 14 ounce package extra firm tofu
For the batter-
½ cup all-purpose flour
Good pinch of both salt and pepper
About ¼ cup water
For the coating-
1 teaspoon chili powder
2 cups crushed tortilla chips
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon chipotle chili powder (more if you’re brave)
Oil for cooking
Once you’ve drained the tofu, cut it into bite size pieces (as big or small as you like). Place them on a plate.
In a bowl, mix together the flour, salt and pepper and chili powder and make sure they’re evenly distributed. Slowly add the water until you get a runny paste like consistency that will cling to the tofu. Set this mixture aside.
In a bowl add the crushed chips, chili powder, cumin and chipotle chili powder and mix everything together. Pour the mixture onto a large plate.
Dredge each tofu bite with the flour mixture and then roll onto the plate with the crushed chip mix, making sure each bite is well coated.
Repeat with the rest of the bites and place them on a plate and let them sit in the fridge for about 15 minutes.
Over medium high heat add about three tablespoons oil to a skillet and cook the tofu bites, turning so each side gets crispy and browned. You might need to add more oil to the skillet as you go. Place on a plate that’s been lined with paper towels to drain the excess oil.
Serve immediately with salsa or sour cream. These are also great with seasoned French fries!