Kentucky-Fried Tofu

Since I thought up the idea for a blog of this nature while cooking a tofu dinner, I figured it would only be appropriate to post the recipe. Anyone who is veg hopefully knows both the environmental and personal benefits of refraining from animal consumption. This dish is a play on the American "classic" KFC, but entirely animal and cruelty-free. Plus, it is ten times healthier for you that any of that fast-food junk. The original recipe comes from The Kripalu Cookbook. 

Original Recipe
2 pounds firm tofu, rinsed, drained, and cut into 1/4-inch thick slices
1/2 cup tamari
1 cup nutritional yeast
1/2 cup cornmeal or unbleached white flour
2-3 tablespoons canola oil

Amy's Version
2 pounds Nasoya cubed tofu, extra firm
1/2 cup low-sodium soy sauce
1 cup nutritional yeast
1/2 cup unbleached white flour
3 tablespoons sesame oil

Mix the nutritional yeast (which is named this for a reason, it is packed with protein and vitamins!) and flour in a large bowl. Pour the soy sauce into a separate bowl. Once you have the tofu cut or pre-cubed, marinate the slices in the soy sauce until they turn a brownish color. At the same time, heat a large skillet and sesame oil on medium heat. Take the tofu out of the sauce with a slotted spoon or tongs and  place into the yeast-flour mix. Entirely coat the tofu in the mix, then again with a slotted spoon or tongs place the tofu onto the skillet. Cook the tofu until the yeast has turned a golden-brown, occasionally adding more of the yeast mix into the skillet. The idea is to create a crispy outside and soft inside.

With this, I had  homemade mashed potatoes and fresh green beans. I wish I took photos, but as soon as it was ready my dad (who is not a veg, by the way) and I just had to eat it up. It was delish, but don't take my word for it, try it out!