Today’s recipe is a little nostalgic for me as it remind me of home. This breaded tofu dinner is a plant-based version of a classic Polish meal that reminds me of going to my gran’s house for a Sunday lunch in spring or summer. Instead of tofu, my gran would make a chicken escalope (my old favourite) or veal escalope seasoned and breaded in a thick layer of breadcrumbs and fried to perfection. It would usually get served along mizeria – a super simple fresh cucumber salad fragrant with dill and some tender new potatoes.
I got reminded about this Sunday special last time I was visiting my family and thought I should probably do a tofu version for the blog. If you dislike tofu, my mum makes just as delicious version of this dish with fried oyster mushrooms too so that’s something you can use instead.
Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides.
Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.
Fry in a generous amount of oil until golden on all sides.
CUCUMBER SALAD
- 1 English cucumber
- approx. 4 tbsp vegan crème fraiche (I used Oalty)
- a handful of fresh dill, well chopped
- salt and pepper
POTATOES
- 500 g / 1 lb new potatoes
- vegan butter (optional)
BREADED TOFU
- 600 g / 21 oz firm tofu, pressed
- 20 ml / 1½ tbsp soy sauce (or tamari if GF)
- 45 ml / 3 tbsp veggie stock (or water)
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- ¾ tsp garlic powder
- 15 ml / 1 tbsp balsamic vinegar
- ¾ tsp salt, divided
- 90 g / 1½ cup breadcrumbs
- 3 tbsp ground flax
- 90 g / scant ½ cup flour, regular or gluten-free
- oil, for frying
METHOD
- Combine soy sauce, stock, nutritional yeast, smoked paprika, garlic powder, balsamic and ¼ tsp salt in a large, shallow dish. Arrange sliced tofu in the marinade and allow it to marinate for as long as you can, spooning marinade on top from time to time.
- Slice unpeeled cucumber thinly and place in a bowl with a few pinches of salt. Massage the salt into the cucumber and let it sit while you move to the next step.
- Before you are ready to bread the tofu, bring clean potatoes to a boil and simmer until knife tender. They will take around 20 minutes, depending on size.
- Prepare 1 plate and 2 shallow bowls. Mix flour and ¼ tsp of salt on the plate. Combine ground flax and ½ cup (120 ml) of water in one of the bowls (place in the fridge until thickened) and breadcrumbs and ¼ tsp of salt in another.
- Before you are ready to bread the tofu, bring clean potatoes to a boil and simmer until knife tender. They will take around 20 minutes, depending on size.
- Lift tofu slices out of the marinade and coat it in flour, thickened flax and finally breadcrumbs. Set aside on a clean large plate. Line another large plate with a piece of paper towel.
- Heat up 1 cm / 0.4″ of oil in a small pan and once hot fry breaded tofu pieces until crispy and golden on both sides. Place each fried piece of tofu on the paper towel lined plate to get rid of excess grease.
- Pour excess water out of the cucumber salad, stir vegan cream fraiche through it, season with pepper, fresh dill and more salt if needed.
- Serve warm tofu alongside cucumber salad and freshly boiled potatoes topped with a bit of vegan butter and more fresh dill if liked.
NOTES
*TOFU: if using the type of tofu that does not require pressing (like UK brand Tofoo which is much denser due to the fact that it comes pressed), use one XXL packet (450 g / 16 oz). If you are not a fan of tofu, use a flattened bunch of oyster mushrooms – they are just as delicious in this dish.
FAQs
The Vietnamese don't see tofu as a meat replacement for vegetarians, and in fact, many dishes combine meat or seafood and tofu. A few fried tofu pillows tossed in a beef soup soak up flavors and add another texture, an important component of a Vietnamese meal.
How much tofu is in 1 litre of soy milk? ›
1 litre Soyamilk can be converted into two litres of flavoured Soya milk or 1 kg of Soya curd or 200 gms of Soya Paneer (Tofu).
How can we make tofu at home? ›
Cook the raw soy milk, then strain out the soybean pulp. Bring the soy milk back up to temperature, then add a coagulant to curdle the soymilk. Transfer the soybean curds into a tofu mold and apply pressure to form your block of tofu. Firm up the tofu in cool water, then it's ready to enjoy!
Can you deep fry tofu? ›
Cut the tofu up into easy-to-eat squares and cover these entire surfaces with flour. Heat the deep-frying oil to 180℃ (356F) and place the tofu squares inside, deep-fry for 4~5 minutes until crispy. Remove from the oil and sprinkle on soy sauce prior to eating.
Is tofu from China or Japan? ›
Tofu, which is now eaten worldwide, is said to have originated in China. It is said that tofu originated over two thousand years ago in the Early Han dynasty, when the grandson of the first emperor, Prince Liu An, instructed his attendants to make tofu.
Where is tofu made from? ›
tofu, soft, relatively flavourless food product made from soybeans. Tofu is an important source of protein in the cuisines of China, Japan, Korea, and Southeast Asia. It is believed to date from the Han dynasty (206 bce–220 ce). Tofu is made from dried soybeans that are soaked in water, crushed, and boiled.
How does tofu taste? ›
Often described as reminiscent of soya beans, or slightly sour or nutty. The fact it's stored in water further dilutes its subtle flavour. Tofu's high water percentage gives it its spongy, absorbent properties, which means it easily absorbs the flavour of sauces it's cooked or served with.
Is paneer the same as tofu? ›
Even though they may look similar, paneer and tofu are different foods. Paneer is a cheese, while tofu is made from soy. However, they're both vegetarian sources of protein and calcium that have mild tastes and fairly soft textures. For these reasons, they may be used interchangeably in some recipes.
Is tofu a vegan food? ›
As this process contains no animal byproducts, neither does tofu, meaning tofu itself completely vegan. Tofu has very little flavor on its own but acts as a great carrier for flavors so it works as a versatile addition to or meat substitution for many great vegan meals.
How do you reheat fried tofu? ›
Reheat leftovers: You can re-crisp any leftover tofu on a tray in the oven, or in an air fryer. Bake or air fry for about 10 minutes at 350°F, or until crispy.
It's really that good. Not only can this golden tofu make a great snack, but it's the perfect topping for salads, wraps, or pasta if you want to add a punch of protein. With a thin & crispy outer shell and soft interior, this vegan & gluten-free fried tofu recipe truly is a winner!
How do you remove oil from fried tofu? ›
Tofu (deep-fried) - removing excess oil
For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
What country is known for tofu? ›
History. Tofu making was first recorded during the Chinese Han dynasty about 2000 years ago. Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan during the Nara period (710–794).
Can a vegetarian survive in Vietnam? ›
Dinners are a great time to mix and match, with garlicky water spinach, fresh spring rolls, grilled eggplants, tofu in lemongrass and chili, caramelised mushrooms in claypots, five-colour fried rice, and Vietnamese che for dessert. There's really no danger of going hungry as a vegetarian in Vietnam.
Does Vietnam use soy? ›
Soy Sauce. Of the many styles of soy sauces, Chinese-style soy sauce is most often in Vietnamese kitchens. In particular, Chinese light soy sauce is considered the go-to.
