PAN-FRIED TOFU SQUARES
Extra-firm tofu squares pan-fried in extra virgin olive oil seasoned with Black Himalayan salt, cocoa powder, garlic, black pepper and tarragon. Serve as appetizer, over salads, as the main dish protein or for breakfast as an egg substitute. Many uses – all tasty and satisfying! Easy to make!
Makes 4 servings
12-16 oz. pkg. water packed extra-firm tofu, rinsed and firmly patted dry with towel, cut into 1/4-1/3 inch thick planks, then in half again to form squares
2 T. vegetable oil
1/2 t. unsweetened cocoa powder
Black Himalayan salt (for eggy flavor) – or whatever salt you have on hand, as desired
garlic powder as desired
fresh grind black pepper as desired
about 1 t. dried tarragon or as desired
1- In extra-large skillet, over medium-low heat, melt oil.
2- Add cocoa powder, black salt, garlic powder and black pepper. Swirl to evenly distribute and melt into oil.
3- Add as many tofu squares as fit the pan.
4- Sprinkle evenly with tarragon and a little more salt. Cook for about 5 minutes.
5- Gently turn over the tofu and cook bottom sides till browned and lightly crisped. Remove from pan and serve.
6- I served mine with a blend of daiya Blue Cheeze Dressing and ketchup
Notes: Serve for breakfast as an egg substitute, or as an appetizer with a dipping sauce of choice (barbecue and tartar sauces both work well with tofu, as do dairy-free BLEU, Caesar and Ranch salad dressings.
Or serve as a main dish animal-free meat with salad, and/or vegetable side dishes. You can also serve on top of green leaf and/or shredded cabbage salads with creamy based dressings.
The addition of cocoa powder adds a full-bodied dimension to the end product. Add just enough to melt into the oil, whereby the oil remains liquid not paste. So when tasting you can’t define it as cocoa.
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