Nancy’s Crispy Tofu

This tofu dish is a StrongWomen favorite. It is high in calcium and isoflavones from the soybeans. It is also dairy free so even people with lactose intolerance can enjoy it. Miriam’s mother-in-law, Nancy, introduced us to it and even our children love it!

Ingredients

1 brick of extra firm tofu
½ cup nutritional yeast flakes (available in your local health food store)
Olive oil

Drain tofu and cut into 1/3-inch slices. Dry slices on paper towel. Coat thick skillet with thin layer of olive oil and put on medium high heat. Place nutritional yeast in shallow bowl and dredge each slice of tofu, placing the tofu in the skillet as you go.Cook on one side until golden brown, then flip tofu to cook other side. Keep on medium high heat so that the tofu can get crispy. You will need to flip the slices of tofu regularly so that they don’t burn. Once tofu is crispy and brown on both sides, remove from heat and serve.

We usually serve this tofu with cooked-shelled beans, spinach or broccoli, and brown rice. 

Serves 4

Nutrition information per serving (4 oz.):

220 calories
17 g total fat
2 g saturated fat

5 g carbohydrate
18 g protein
2.6 g fiber

Each portion contains
2 protein
2 extra