“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.”
READY IN:
2hrs 10mins
SERVES:
4
YIELD:
24-36 chips
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the tofu into thin squares, about 1 1/2 inch sides and 1/4 inch thick.
  2. Place the tofu in a single layer on a clean dishtowel and cover with another clean dishtowel (I use clean cloth diapers, which work really well).
  3. Place a board (or serving tray) on top of the tofu and then place a heavy weight on top of the board (I use my heavy stand mixer). Let sit for at least two hours.
  4. Coat the pressed tofu with the nutritional yeast.
  5. Heat the oil in a large skillet.
  6. On medium-low heat, fry the tofu in the oil for about five minutes per side, or until crisp.
  7. Drain on paper towels.

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