- 1 lb Sprouted organic tofu, cut into slices 10 slices
- FOR EGG DIP
- (can substitute 2 Tbs. ground flax seeds, 1 Tbs. apple cider vinegar and 5 Tbs. water)
- 2 eggs beaten
- FOR CORN CRUST
- 2 cups Organic Corn Flakes
- 2 Tbs. Good Tasting Nutritional Yeast
- 2 Tbs. Parmesan cheese (optional)
- ? t. salt
- ? t. cumin
- ? t. chili powder
- SALSA VERDE
- 1 onion, finely chopped
- 3 cups Tomatillos,
- 3 Jalape?o Peppers, chopped
- 1 purple pepper, chopped
- 1 Anaheim pepper, chopped
- 2 t. chopped garlic
- ? t. cumin
- ? cup chopped cilantro
- ? t. organic sugar (optional)
- 1 t. salt
- Juice from ? lime
- Roast the tomatillos under the broiler until charred. Turn over and repeat on other side. Pulse roasted tomatillos in food processor until pureed.
- Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the onion and cook until softened, approx. 5 minutes. Add the garlic, peppers and cumin, and cook for 5 more minutes. Add the pureed tomatillos, sugar, cilantro and lime. Let simmer for another 5 minutes.
- Lay out the tofu on a dish towel, and cover with another dish towel. Press down to remove the water.
- Crush the corn flakes with your hands, so they are not such big flakes, and put into shallow pie pan. Add the nutritional yeast, Parmesan Cheese, salt, cumin and chili powder and combine well.
- Beat together eggs in shallow pan (or egg substitute.)
- Dip the tofu slices into the eggs or flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
- Pour a little olive oil into the bottom of a heavy skillet, and heat until shimmering. Saut? each piece of tofu on both sides until golden brown.
- Serve immediately, topped with the Salsa Verde and fresh cilantro for garnish
- Suggestion: Serve with Corn and Tomato Tapenade.
Step-By-Step Photo Instructions
Roast the tomatillos under the broiler until charred. Turn over and repeat on other side. Pulse roasted tomatillos in food processor until pureed.
Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the onion and cook until softened, approx. 5 minutes. Add the garlic, peppers and cumin, and cook for 5 more minutes. Add the pureed tomatillos, sugar, cilantro and lime. Let simmer for another 5 minutes.
Lay out the tofu on a dish towel, and cover with another dish towel. Press down to remove the water.
Crush the corn flakes with your hands, so they are not such big flakes, and put into shallow pie pan. Add the nutritional yeast, Parmesan Cheese, salt, cumin and chili powder and combine well. Beat together eggs in shallow pan (or egg substitute.)
Dip the tofu slices into the eggs or flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes. Pour a little olive oil into the bottom of a heavy skillet, and heat until shimmering. Saut? each piece of tofu on both sides until golden brown.
Serve immediately, topped with the Salsa Verde and fresh cilantro for garnish **Suggestion: Serve with Corn and Tomato Tapenade**
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