Crispy Sage Tofu

We love this versatile dish, it can be served as an appetizer, finger food or main protein dish along with a veggie side. It´s perfect for the holidays coming up or a casual weekday dinner.

The combination of spices makes these savory bites so flavorful, give them a try!

INGREDIENTS

For tofu

• 5 oz. firm tofu one packaged, drained and pressed lightly
• 3 slices day-old sourdough bread or one cup breadcrumbs of choice (GF)
• 1 handful fresh sage leaves stems cut off
• 1/2 tsp each thyme, garlic powder, fennel seeds, rosemary, nutmeg
• salt & pepper to taste
• 2/3 cup cornstarch
• 2/3 cup plant-based milk of choice made with the NutraMilk ( I used cashew milk)
• 1-2 cups sunflower oil or your preferred oil for shallow frying

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

• Pat out the excess moisture in the tofu. Cut it into 12 even square pieces, with each piece about 1/2' thick and 2' wide.
• In the NutraMilk, combine the sage, bread pieces and spices. Process until you get an even breadcrumb. Season this mixture with salt and pepper to taste.

• Put the breadcrumbs in a large shallow dish, put the cornstarch in a similar dish and the milk in a bowl. This is your breading station.
• Using one hand for the wet ingredients and one for the dry, first coat each piece of tofu in cornstarch. Then dunk it quickly in the plant-based milk, and then coat it in the breadcrumb mixture. When each piece is coated to your liking, set to the side.

• Put a skillet on medium heat and add the oil. You want the oil to be about 1/2' deep in the skillet. Wait until the oil is hot enough to shallow fry, about 325F-350F.
• To test when your oil is hot enough, put a tester piece of tofu in the oil. If it sizzles upon contact, the oil is ready.
• Use tongs to place 4-5 pieces of tofu in the skillet at a time. Cook for 3-4 minutes on each side, or until golden and crispy. Remove the tofu with your tongs and place the pieces on a paper towel lined baking sheet to drain any excess oil.
• Serve warm with sauce of choice and garnish with herb of choice!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Justins Snacks.