Tonight we had pepita crusted marinated tofu, spicy jack mashers, cumin roasted corn, celery, snap peas, white wine (of course), water, diet coke!
Check out the pepita’s frying up in the pan…
They’re raw pumpkin seeds and oh my goodness are they good all fried up. Holy-freaking-tofu.
We had a little event on Saturday, so needless to say we were both a little tired this Sunday. After practicing my ukulele and having an ice cream happy hour, we decided to eat dinner late and watch the new Upstairs Downstairs on PBS.
Fascism was discussed, but mostly we watched and nibbled…ah, public television and tofu are pretty darn good together. I think a lot of people already know that.
Recipe for Pepita Crusted Tofu:
You can choose to marinate your tofu if you like. I thaw mine then let it marinate in a 2 cups of vegetable stock, 1 table spoon of nutritional yeast, 1 tablespoon of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion power and salt and pepper. Make sure to slice the tofu into slabs (inch thick) before marinating.
- 1 block of tofu – preferably frozen and thawed
- 1/2 teaspoons freshly cracked black pepper
- 1 1/2 teaspoons garlic salt
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup pepitas
- 1/4 cup canola oil
Slice the tofu into inch thick slabs. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a tofu fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage.
Set on a plate, seed side up, and repeat with remaining tofu. Cover loosely and refrigerate for 15 minutes.
Preheat the oven to 300 degrees F.
Heat a nonstick skillet over medium-high heat and add the oil. When the oil is hot add the tofu, pepita side down, and cook until golden, about 1-2 minutes. Flip over, then fry up the other side until golden!