Pan-Fried Tofu Squares

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.


COCOA AND OIL for sauteing.

New POSTS COME TO YOU!

Join 113 other followers


  • Expect Some Respect

    Expect Some Respect

  • JUICY CHEW RICE

    JUICY CHEW RICE

  • Crab Boil Tofu

    Crab Boil Tofu

  • Eulogy From Queen Eli To Chef Davies-Tight

    Eulogy From Queen Eli To Chef Davies-Tight



Advertisement

Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

come back soon.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: