I like to joke that I have the delicate digestive balance of a Victorian lady. I joke, but it's basically true, so I'm always looking for ways to omit wheat (a major tummy-upsetter for me) while still getting to eat what I want. One day the other week, when I was feeling particularly nostalgic for the wonder that is breaded food, I whipped out some tofu and cornmeal and crossed my fingers.
I wound up with a stupidly simple breaded delight.
Ingredients
1 block extra firm tofu
3 tablespoons cornmeal
1 pinch ground cumin
1 pinch paprika
1 pinch turmeric
1 pinch salt
1 pinch black pepper
grapeseed oil
Method
Slice the tofu into 1/2 inch squares.
On a plate mix together the cornmeal, spices, salt and pepper.
Heat a cast iron skillet over medium-high heat and drizzle in a bit of oil.
Coat each piece of tofu with the breading mixture. The moisture from the tofu will help it stick.
Without crowding, place a few pieces of tofu in the pan and fry each side about two minutes.
Serve hot with the dipping sauce of your choice!
Image © Yvonne Penzakov for BitchBuzz.com