Cornmeal Crusted Tofu - easy, delicious and....blue?

One of the bonuses of removing common foods from your diet is that you're forced to experiment and find new foods to eat. While I personally prefer animal sources of protein, sometimes it's nice to mix it up with tofu because it's easy to store, inexpensive and can be made in a ton of different ways.

Some words of advice to make sure you're getting good quality tofu? When you buy tofu, make sure that it's labelled as non-GMO (genetically modified) and organic. You are much more likely to find it at a natural food health store than you will at a typical grocery store.

I was getting bored of mushy tofu so in this recipe I used corn meal** as a coating to make it super crunchy. It kept its crunch all through cooking and even when I reheated the leftover tofu on another day!

** in this particular version I could only find blue corn meal at the natural food store - I was tentative to cook a blue food....but it turned out great! It isn't very often that you can get a beautiful purple coloured food to make a salad look appealing and unique. I recommend you try it out if you ever find it (Bob's Red Mill was the brand that I bought)

Cornmeal Crusted Tofu
makes 2 servings

- 6oz of tofu cut into 1/2-3/4" slabs & sliced into triangles
- 1 tsp coconut oil
- 1/4 cup corn meal
- dried spices of your choice (I used garlic powder and oregano)

1) Combine corn meal with spices and spread onto plate.

2) Coat each tofu triangle (on all sides) with the corn meal mixture.

3) Heat up a skillet to medium high heat.

4) Once hot, add coconut oil and cook until hot.

5) Add tofu to pan and cook approximately 7 minutes per side (or until corn meal is nicely browned).

6) Serve on top of salads or a stirfry. It can be used in combination with other protein sources or you can keep it as a solely vegetarian option.



Calories: 146; fat 7.5g; carbs 6g; fibre 1.5g; protein 11g;