Tofu Chips Recipes

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TOFU CHIPS

My husband likes the idea of eating tofu, but not the actual texture of tofu, so I developed this recipe for him. He and the children love it! I usually make it as a complement to low-protein vegetable dishes. The chips are great hot, but they can also be eaten at room temperature or cold from the refrigerator.

Provided by Mom of picky eaters

Categories     Lunch/Snacks

Time 2h10m

Yield 24-36 chips, 4 serving(s)

Number Of Ingredients 3



Tofu Chips image

Steps:

  • Cut the tofu into thin squares, about 1 1/2 inch sides and 1/4 inch thick.
  • Place the tofu in a single layer on a clean dishtowel and cover with another clean dishtowel (I use clean cloth diapers, which work really well).
  • Place a board (or serving tray) on top of the tofu and then place a heavy weight on top of the board (I use my heavy stand mixer). Let sit for at least two hours.
  • Coat the pressed tofu with the nutritional yeast.
  • Heat the oil in a large skillet.
  • On medium-low heat, fry the tofu in the oil for about five minutes per side, or until crisp.
  • Drain on paper towels.

Nutrition Facts : Calories 215.4, Fat 17.7, SaturatedFat 1.8, Sodium 16.2, Carbohydrate 6, Fiber 3.3, Sugar 0.5, Protein 11.6

12 ounces very firm tofu
1/4 cup nutritional yeast
1/4 cup canola oil

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