WHOLE FOODS CHICKEN FRIED TOFU RECIPES

Steps:

• slice tofu into cutlets about 1/4 inch thick.
• press the water from the tofu cutlets for about 15 minutes.
• coat cutlets in nutritional yeast.
• in a large skillet (cast iron works best) heat oil over medium-low heat. when oil shimmers add tofu, dropping a small amount of shoyu onto each cutlet.
• when the cutlets get brown on the bottom (4-5 minutes) flip and brown on the other side.
• serve with gravy and enjoy.

Steps:

• Dice the tofu to your desired size. 
• In a large bowl, mix together the 3 tbsp of salt, 1/2 cup of pineapple juice, 2 tbsp of soy sauce, and 1 tsp of apple cider vinegar.Fill the rest of the bowl with water and let sit for 2-4 hours refrigerated.
• Gather the buttermilk mixture and mix them in a large bowl. Place the marinated tofu in the mixture and let sit while you prepare the breading mix.*Note: At the last minute I realized that I was all out of Almond Milk and decided to try subbing for water. Worked great!
• Gather up all of your seasonings along with the flour and nutritional yeast. Whisk together.*Note- I did not have the following seasonings: savoury, sage, dill, marjoram, or coriander. Still turned out great!
• In a pan that's appropriate for frying, fill with enough oil to cover most of the tofu. Set the stove a bit under medium, but not too low. If you have a cooking thermometer, it should stay between 350 and 375. Once the oil is hot (should sizzle when splashed with water), begin frying the tofu by dipping each piece of tofu in the buttermilk mixture, then in the breading, then BACK in the buttermilk and AGAIN in the breading. Cook until golden brown and edges are crispy. Rotate as needed.
• Once finished cooking, remove them from the grease and transfer to a plate covered with paper towels in order to absorb some of the grease. Enjoy! These are so good! You'll love them! Note: These pair very well with BBQ sauce!