Classic Tofu
Growing up in a vegetarian, whole grain, milk-straight-from-the-cow/goat type house means that “comfort food” doesn’t necessarily mean your standard mac ‘n cheese.
Nope, my comfort foods are baked sweet potatoes, brown rice, and pan fried tofu with nutritional yeast.
This method of cooking tofu was standard in my childhood house. In fact, I think we rarely had it any other way! Years after all the girls in the neighborhood had moved out of their parents homes one of my oldest friends asked me for the recipe. Recipe? What recipe, that’s just how you make tofu!
I now make tofu all kinds of ways; baked, stuffed, in lasagna, scrambled with eggs, in stir frys, but pan fried with nutritional yeast will remain forever classic and comforting.
Classic ‘n Cozy Pan Fried Tofu with Nutritional Yeast
Here’s the non-recipe.
Slice extra-firm, organic tofu into thin pieces.
Pour some yeast into a shallow dish and coat each slice of tofu with it.
Heat a skillet over medium heat with a teaspoon or two of your favorite cooking oil.
I used coconut, which is a departure from the olive oil I’m pretty sure my dad used. I love the flavor coconut oil brings to this dish plus there is some evidence that most vegetable oils have a imbalance of Omega-6 to Omega-3, which means they cause ill effect in the body.
Set slices in hot skillet.
Sprinkle slices with soy sauce and flip after a few minutes.
Serve!
This tofu is great on sandwiches, salads, served with mashed potatoes, or on top of brown rice. 😉
Thanks for all your thoughts, prayers, and comments on my health issues. It’s an amazing feeling to know so many people are wishing me well and I am sure that it will help in my recovery. I am feeling pretty good today, little to no pain and I am feeling good about my decision to have gotten the procedure.
Have a great weekend!
