Crispy Italian Tofu Shredded Chick'n

One of my favorite preparations of tofu is just to cut it up really small and treat it like you would any ground protein. It's important to season it heavily, as it needs the flavor. It's also essential to cook it until it's nicely browned and has a pleasing texture. It's not hard to do and it makes all the difference. 

1 block extra firm tofu, dried overnight
1 tbl salt
1/2 tsp black pepper
1 tsp italian seasoning
1/2 tsp garlic powder
1/4 tsp cayenne

Drain the tofu and then wrap in a kitchen towel and let it dry overnight in the fridge. This step is crucial. 

Next day, cut the block into cubes and transfer to a small bowl. Use a sharp knife to cut up the pieces until you have small shreds. 

Season with the spices and toss to evenly coat. 

Heat 1 tsp of oil in a large frying pan over medium high heat. Add the tofu. Spread it evenly across the pan and press down. Leave it alone for 5 minutes. 

Stir. Then continue to cook. Stirring occasionally and letting it continue to cook until it's nicely browned and crispy. It'll take a little while. Don't worry. It's next to impossible to burn it because of the high moisture content. Just keeping cooking it until you have a pleasing color and texture. About 15 minutes. 

If you do it right the tofu will have the texture of tender chicken and the robust flavor of all the spices. 

For variations, you can use any spices you like. Have fun and enjoy. 


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