Ingredients
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12
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1/4
-
1/4
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Tofu Chips, My husband likes the idea of eating tofu, but not the actual texture of tofu, so I developed this recipe for him He and the children love it! I usually make it as a complement to low-protein vegetable dishes The chips are great hot, but they can also be eaten at room temperature or cold from the refrigerator , These are delicious! One of my favorite ways to eat tofu My toddler and I ate them straight with just a sprinkling of salt I also add these to appetizer platters with olives, nuts and cheese , this is just lacking flavor to me i like the nutritional yeast, but, it needs something else – maybe i’ll try mixing some spices in with the nutritional yeast, or, marinate the tofu before the nutritional yeast but, it’s a good starting point
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Steps
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1
Done
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Cut the Tofu Into Thin Squares, About 1 1/2 Inch Sides and 1/4 Inch Thick. |
|
2
Done
|
Place the Tofu in a Single Layer on a Clean Dishtowel and Cover With Another Clean Dishtowel (use Clean Cloth Diapers, Which Work Really Well). |
|
3
Done
|
Place a Board (or Serving Tray) on Top of the Tofu and Then Place a Heavy Weight on Top of the Board (use My Heavy Stand Mixer). Let Sit For at Least Two Hours. |
|
4
Done
|
Coat the Pressed Tofu With the Nutritional Yeast. |
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5
Done
|
Heat the Oil in a Large Skillet. |
|
6
Done
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on Medium-Low Heat, Fry the Tofu in the Oil For About Five Minutes Per Side, or Until Crisp. |
|
7
Done
|
Drain on Paper Towels. |
