Are pigs flying?
![IMG_6318 IMG_6318](/wp-content/uploads/2012/01/IMG_6318.jpg)
I think pigs are flying.
Wait, maybe tofu is flying.
I know what you are thinking…Ange is eating tofu?
It all started a couple months ago when my friend Sarah treated me to an incredible sweet and sour tofu dish for dinner. A heavenly sweet and sour glaze coated crispy baked tofu all served over steamed vegetables and wild rice. This meal was all I could think about for days! I haven’t tried a lot of tofu because I always thought that tofu bothered my stomach (I tend to have stomach pains after eating tempeh and seitan, for example), however this tofu meal did nothing of the sort. My stomach was fine and my taste buds were smitten!
A few weeks later, I was in the kitchen making a similar recipe…
![IMG_5747 IMG_5747](/wp-content/uploads/2012/01/IMG_5747.jpg)
Then, I made eggplant roll-ups with “ricotta” cheese and was also blown away.
![IMG_5971 IMG_5971](/wp-content/uploads/2012/01/IMG_5971.jpg)
[Both recipes may appear in a hopeful future cookbook, but if not, I will certainly post them!]
This week, I was struck with an idea to make a crispy breaded tofu to pair with sweet potato fries. I was inspired by a cornmeal tofu recipe in Veganomicon. One of the meals Eric always ate in university was chicken fingers and fries so I was curious if I could make a tofu version that he’d enjoy. It was a stretch, but I figured it would be an interesting experiment! You know how I love my kitchen experiments.
![IMG_6295 IMG_6295](/wp-content/uploads/2012/01/IMG_6295.jpg)
Well, lo and behold it worked…and we both inhaled this meal. Dipped in ketchup and served with roasted sweet potato fries, it was easily one of our favourite easy meals in a long time. I seasoned the fries and tofu with a lovely cinnamon/cumin/chili powder blend which went along nicely with sweet potato fries. I never thought I would see the day when we would both inhale tofu.
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![Crispy Breaded Tofu Strips and Sweet Potato Fries](https://ohsheglows.com/gs_images/2015/03/IMG_6311-768x768.jpg)
Crispy Breaded Tofu Strips and Sweet Potato Fries
![](https://ohsheglows.com/wp-content/plugins/osg-recipes/images/ornament_long_artichoke.png)
Yield
3 servings
Soak time
20
Prep time
Cook time
Total time
These crispy strips could turn anyone into a believer…even my chicken finger loving husband.
Inspired by cornmeal tofu in Veganomicon
Ingredients
- 1 package firm or extra firm tofu (I use organic, non-GMO, about 350 grams)
- 1/2 cup almond milk (or other milk)
- 1 tbsp cornstarch
- 1/3 cup cornmeal
- 1/2 cup breadcrumbs (use gluten-free if necessary)
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp chili powder
- scant 1/2 tsp kosher salt
- 1/4 tsp cayenne powder (for a kick of heat)
- 1/4 tsp onion powder
- 1 large sweet potato + 1 tsp oil + 1/2 tsp cinnamon + pinch salt + 1/4 tsp cumin
Directions
- Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.
- Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400F and grease 2 baking sheets with oil. Slice the potato into fries and then coat with 1 tsp oil, 1/2 tsp cinnamon, 1/4 tsp cumin, and a couple pinches of salt. Lay out on greased baking sheet.
- Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.
- Bake tofu on middle rack and fries on bottom rack at 400F. Bake for 20 minutes, then flip the tofu and fries, and then bake for another 15-20 minutes until crispy. Remove tofu and broil the fries for a few minutes, watching carefully, until golden and charred in some spots. Remove and serve with ketchup!
![IMG_6310 IMG_6310](/wp-content/uploads/2012/01/IMG_6310.jpg)
The first thing I did was rinse and press the tofu. I put down a couple kitchen towels on the counter, then wrapped the tofu in another towel, added another towel on top, and then stacked heavy cookbooks on top. I let it sit for about 20 minutes. This simply soaks out some of the water in the tofu, allowing for a crispier result.
![IMG_6290 IMG_6290](/wp-content/uploads/2012/01/IMG_6290.jpg)
Meanwhile, I got my sweet potato on! I used 1 large sweet potato, added 1/2 tsp cinnamon, 1/4 tsp cumin, few pinches of salt, and 1 tsp oil. Mix it all together and lay out on a greased baking sheet. Set aside.
![IMG_6298 IMG_6298](/wp-content/uploads/2012/01/IMG_6298.jpg)
After pressing, I sliced the tofu into 9 strips (next time I would probably just do 8 so they are a bit thicker)
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![IMG_6296 IMG_6296](/wp-content/uploads/2012/01/IMG_6296.jpg)
Then I dipped the tofu into the milk and cornstarch mixture, followed by the cornmeal/breadcrumb mixture.
![IMG_6295 IMG_6295](/wp-content/uploads/2012/01/IMG_62951.jpg)
Place on a greased baking sheet. Now bake the tofu and sweet potato fries simultaneously (tofu on middle rack, fries on bottom), for 20 minutes at 400F. Now flip everything and bake for another 15-20 minutes. Remove tofu and broil the fries for a few minutes, watching very closely!
Amazing, crispy, addictive tofu strips that were made for dipping in ketchup!
![IMG_6323 IMG_6323](/wp-content/uploads/2012/01/IMG_6323.jpg)
With the leftovers, I chopped up a couple strips and mixed it into a big salad for lunch. It was a great salad topper with a kick of protein. You could also layer these in a sandwich or wrap too.
If you try it out, let me know what you think!
The last time the Mr and I tried tofu was probably about 10 years ago. It was jiggly in the pan and one piece actually leapt out of the skillet. I would like to think things have improved since then. You *might* have convinced me to give it another shot. ;-)
My first experience making tofu (must have been a couple yrs ago) was scary too! I’ve found that I prefer it baked quite firm. I’m sure fried would also be killer. ;)
Did you really lose 200 pounds? I bet it would be an amazing story to read!
This was fantastic! I did not have cornstarch or the usual Unsweetened “So Delicious” Coconut Milk so I altered it a smidge and wanted to share this with you.
In place of Cornstarch I used Kuzu and in place of the milk I used 1/4 cup Coconut milk (full fat) that I diluted with water.
I served it with a large sauteed Kale & Garlic salad and regret not photographing it!
Thanks for all your work!!
Thanks Teri!
Great recipe! Tried it with some ketchup and hot sauce and it was amazing!
Keep it up, love the creativity
I am always looking for easy weeknight dinners and this recipe is definitely one I am going to try. I am been very skeptic when it comes to tofu, but I think I could handle this!
Let me know what you think of it!
This looks so yummy, I’ll definitely have to try it g.f.! I love the tip of pressing the tofu with books! I never thought to try that : ) Also, I wanted to say I’ve been making some of your best soups of 2011 and they have all been SO good. You are a culinary queen, Angela! xx
I have been a self identified tofu hater for quite some time. I have never been able to acquire a taste for it. However, this post gives me some hope- I plan on making it today and see if Im a convert- thanks for the recipe and the challenge
Awesome!! I just sent you an email on Monday asking you to post up some tofu recipes even though you don’t eat it and voila!!!!!!! Thank you so much for this one. Will try it out and tell you how goes for me. Oh and you are awesome!!! Just thought you should know :-)
heh that one is for you my dear!
Looks super delicious! I am back to eating tofu after having my baby. I could not STAND the taste of tofu while pregnant! I must try this soon! Thanks!
That is quite the high-tech tofu press you’ve got there! ;) LOL! (I do the same thing.) This looks fantastic, and I bet it would have a lot of tofu-phobics fooled! One of my roommates used to ONLY eat chicken fingers for dinner, and I’d love to try these on her to see what she thinks!
A few things…
First of all, this recipe looks amazing!! Love me some sweet potato fries!
Secondly, I have been following your blog for about two months now and have loved every blog and every recipe so thank you! It wasn’t until this morning that I started digging deeper into your blog and I read your ABOUT page along with some of your older blogs. Thank you Angela, it was so inspiring to read your story and I related to almost every bit of it. I too struggled with eating disorders when I was in college and have since then been somewhat “obsessed” with body image until about the past year or so. I recently began a vegan lifestyle and have never felt better internally and physically but have felt a lot of the pressures from co-workers/family and friends who already give me Hell for being so thin. I was started to get a little “down” about it but luckily came across your blog: Do You Feel Pressure From Your Job To Be Thin: Take 2 and it really made me realize that you’re so right! I need to worry about me and my body and health, they can worry about theirs (their daily trips to Arctic Circle aren’t helping). So thank you again for always inspiring me and so many others to be healthy. :)
Hi Mandy Jo, Thank you so much for your comment…you are too kind! I’m honoured that my story could be an inspiration for you. I’m so happy to hear about all of the progress you are making in your life. :) Wishing you a great 2012!
So glad you’ve finally been turned on to the magic of tofu! :D
Looks great! I love sweet potato fries. I, like you, am not a huge tofu fan unless it’s dressed up with something, so I will give this a try.
I’d like to see an update on your experiences with the naturopath when you get a chance!
I have tofu in the fridge now and think I will try this with my kids! I know my body has a love/hate relationship with soy too. I find it depends on my cycle weirdly enough. I have had success with sprouted tofu though, so you might want to try it out!
These look great! I will be adding this to my meal plan next week. Quick and yummy meals to make after work can be hard to find. I have a couple we have every single week and I’m always looking for more!
This looks great! I love when “comfort food”-type classics get a healthy make-over, and this is something I can definitely see myself trying out.
I have missed chicken fingers so much, and nothing has compared. I hope these do it for me! I also love sweet potato fries.
I definitely feel your love hate relationship with tofu and often opt for tempeh since it is fermented and easier on my digestion. However when it’s done right it can be seriously tasty and this recipe looks just perfect! Can’t wait to give it a try!
Pressing tofu is definitely the key to making is good. I love it’s versatility – you can try just about any marinade with it!
Eggplant rollatini has been one of my favorite experiments this winter. Yours looks good too!
I’ve been looking for a good breaded tofu recipe – to convert my chicken finger loving dbf to tofu. (last time we then went out for a pint and he ordered chicken wings as well!) My attempts ALWAYS fail, so next time I see him I will attempt this meal on him!
This is perfect timing because I’ve been craving sweet potato fries! I love the idea of cornmeal-breaded tofu.
Love the sound of the fries with that spicy seasoning. I’m not a fan of tofu but I love the look of the fries!
Seitan is made w/ wheat gluten and I thought I read in one of your previous posts that you saw someone who told you that you were not intolerant. So you should be fine eating seitan which is awesome because it’s delicious! And if tofu doesn’t bother you I don’t see why tempeh would! Of course I’m no expert bit I’d hate to see you miss out on some awesome foods if you don’t have to!