Pan-Fried Tofu

I had some tofu in the fridge that was about to expire and I wanted to do something quick and easy with it. This super-simple recipe is perfect as a protein on your plate with some veggies and a starch or it can be stored and used for sandwiches – along with numerous other recipes. Even though you don’t have to sprinkle on the nutritional yeast before frying, I think you’ll enjoy the crunch you get from it. Enjoy!


1 package Extra Firm Tofu

2 tbsp Soy Sauce or Bragg’s Amino Acid

2 tbsp Apple Cider Vinegar

1 tbsp Balsamic Vinegar

1 tsp Ground Cayenne

1 tsp Ground Cumin

1 tsp Paprika

Nutritional Yeast for added crunch

Oil for frying


1) Combine all marinade ingredients into a large plastic storage bag with a zipper. Cut the tofu lengthwise into approximately eight 1/4″ thick slices. Put slices of tofu into marinade and be sure each piece is coated. Place in theĀ refrigerator for at least an hour and up to overnight.

2) Put about 1/4″ of oil (can be vegetable, canola, olive oil, etc) in the bottom of a large frying pan. Warm on medium heat until oil pops when water is sprinkled on it.

3) Take the tofu out of the marinade and sprinkle each side with nutritional yeast. When the oil is hot enough, place four pieces of tofu in the pan at a time. Cook approximately 10 minutes on each side. You can use your judgement here as to the crispiness that you’d like – cook longer for a crispier texture. Repeat with the remaining four slices.

Makes 4 servings. Approximately 120 calories per serving.


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