Crispy Tofu Souvlaki
So I have to preface this post with a couple things. One is that I am not vegetarian (as some sometimes assume, given the plant based recipes I often post). I eat meat, albeit small quantities, on most work days as I eat what I cook for others. But when off the clock I eat mostly plant based meals.
The other thing that I have to mention is that I truly feel sorry for those that do not enjoy tofu (Personally I feel blessed in that I enjoy most foods). When prepared correctly this simple and healthy foodstuff is so delectably delicious. Case in point: This recipe.
Anyhow, today I ate slices of this on a sandwich with olive oil mayo, avocado, and pickled vegetables. While cooking the tofu in batches (my skillet is not large enough for all of it at once), I was eating the crispy slices straight from the pan. Anyhow, here's the easy recipe.
Makes 12 slices
1 pound extra firm tofu
4 tablespoons cider vinegar
1 teaspoon crushed hot pepper
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon sea salt
2 tablespoons flour
4 tablespoons olive oil
Drain the tofu and remove it from its package. Set the tofu on a plate with two or three additional plates resting gently on top to release some of it's moisture. Allow the tofu to be pressed at room temperature for 15 minutes. Then cut the tofu into 12 slices and lay them on a tray.
Sprinkle the slices with all of the flavorings: the cider vinegar, crushed hot pepper, oregano, parsley, onion, garlic, and salt. Rub the seasonings into both sides of all the slices and then allow them to marinate for 15-30 minutes.
Drain and discard excess vinegar from the tray, then sprinkle the tofu with the flour, turning the slices to coat both sides.
Heat the olive oil in a large non-stick skillet (I like to use cast iron) and cook the tofu on both sides (in batches if necessary) until they are golden and crispy. Transfer to absorbent paper.