Crispy Vegan Pan-Fried Tofu Cheese Sticks Recipe
Pan-fried and coated with nooch and a mix of spices, this Crispy Vegan Pan-Fried Tofu Cheese Sticks Recipe is the perfect high-protein snack!
Equipment
- Kitchen Towels or a Tofu Press for removing excess moisture from the tofu
- Medium Cast-Iron Skillet
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 block extra-firm tofu
- 6 tbsp nutritional yeast
- ¾ tsp pink salt
- ¾ tsp garlic powder
- ¾ tsp dried oregano
- ¾ tsp onion powder
- 1½ tsp black pepper
- 2 tbsp extra-virgin olive oil for sauteeing
Instructions
- Unwrap the extra firm tofu from its packaging. Wrap it in a kitchen towel or with a paper towel. Place some books over top of the tofu block, in order to press the water out. Make sure the books are not too heavy, or it will break the tofu. Leave it for at least a half hour.
- Cut the block of tofu into 42 even sticks. To get 42, cut the block into three long pieces, each with a third of the block's width. Then, cut each section into 14 pieces. This will make 42.
- In a medium mixing bowl, toss the 3 tbsp extra-virgin olive oil with the cut blocks of tofu.
- Mix the spices and yeast together in a small bowl, then toss the tofu in it.
- Warm up a large skillet and pour the 1 tbsp of oil in. Place the tofu sticks in a single layer in the pan. I used a small skillet and had to make it in three batches - in this case, split a third of the one tbsp of oil for each batch. You can use more if needed as well.
- Allow the tofu to crisp up on one side, then add another 1 tsp oil on each side for each batch, or 1 tbsp total oil, to let the other side crisp. This will be a total of the 2 tbsp of oil used for both sides of the tofu.
- Once each batch of tofu is done crisping up, remove from the skillet with a pair of tongs, placing the tofu on a serving plate with dipping sauce. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.