logo
Food Advertising by

Some weeknights I’m all geared up to cook lot of dishes and some days I’m so down that warming up leftovers also seem to be stressful. So I made this meal on one of those days when I was in the mood to cook. Menu included Cornmeal crusted tofu with broccoli polenta, sautéed garlicky bok choy and my quick pan gravy.

Recipe adapted from Veganomicon.

Print Recipe
Cornmeal Crusted Tofu Yum
Cornmeal Crusted Tofu
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 lb firm Tofu . Extra – drained and pressed
  • ½ cup Soymilk
  • 2 tsps Corn Starch
For the cornmeal crust:
  • ¾ cup Cornmeal
  • 2 cloves Garlic – minced
  • 1 tsp cumin Ground
  • 1 tbsp Chili powder
  • ½ tsp Cayenne pepper
  • tsps Salt – (or to taste)
  • 1 tbsp Lemon zest
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 lb firm Tofu . Extra – drained and pressed
  • ½ cup Soymilk
  • 2 tsps Corn Starch
For the cornmeal crust:
  • ¾ cup Cornmeal
  • 2 cloves Garlic – minced
  • 1 tsp cumin Ground
  • 1 tbsp Chili powder
  • ½ tsp Cayenne pepper
  • tsps Salt – (or to taste)
  • 1 tbsp Lemon zest
Cornmeal Crusted Tofu
Instructions
  1. Cut tofu into 8 pieces widthwise; then cut each piece diagonally to make 2 long triangles.
  2. Pour milk in a shallow bowl; add corn starch and whisk with a fork to combine. In another shallow bowl, add all the ingredients for the cornmeal crust and mix well.
  3. Pour oil to about ¼“ in a skillet and heat until very hot, but not smoking.
  4. With your left hand dunk tofu in milk, roll it around and drop it into the cornmeal mixture. Now with your right hand, roll it around and make sure all sides are uniformly coated. Slowly place in the hot oil. Repeat with rest of the tofu pieces.
  5. Cook them in two batches to make sure that the skillet is not over crowded. Cook for 3 minutes on one side, flip with tongs and cook for another 2 minutes. Your nose would know when the time’s up. Drain on paper towels and serve warm over broccoli polenta.
Recipe Notes

For the pan gravy, I added a cup of tomato-basil pasta sauce (I used my fav. Bertolli brand) along with ½ cup of low-fat milk. Brought it to a low simmer, seasoned with salt & pepper and finally sprinkled in some nutritional yeast.

Share this Recipe

14 thoughts on “Cornmeal Crusted Tofu”

  1. Oh the tofu looks like bread I was deceived!!! it looks very yummy!!! and should make a great dinner!!!

  2. That looks so yummmy Pavani :)))) will definitely try and let u know how it turned out. Thanks for the idea.Šîrï

  3. lovely corn tofu..i have to try it soon..first time to ur blog.. got good recipes..if u have time, pls Check out my blog!!

  4. thats a great dinner…i was thinking of something similar – polenta and garlic sauteed brocolli rabe for dinner today but suddenly it changed to pav bhaji 😀

  5. A very healthy dish indeed Pavani.Sadly,I haven’t experimented much with Tofu and Soy milk..I should:)

  6. Thanks for posting this! I was looking for a cornmeal crusted tofu recipe and made it tonight. It was really easy and really delicious. I served mine with brown rice and sauteed green beans.

Leave a Reply

Your email address will not be published. Required fields are marked *