Best 4 Chile Cornmeal Crusted Tofu Recipes

CHILI CASSEROLE WITH A CORNMEAL CRUST

Steps:

• 1. PREPARE CHILI:
• 2. Heat ~ 2 Tbsp olive oil in a large skillet set to medium heat.
• 3. Add onions once oil is hot and sauté until onions are fragrant and translucent. Add pepper and garlic and continue to sauté for an additional 2 minutes.
• 4. Add beef and cook until meat is browned.
• 5. Once meat is browned, immediately add tomatoes and their juices. Add chili powder, cumin, oregano, cayenne and salt. Simmer until mixture is slightly thickened.
• 6. Remove from heat and place in a 1 ½ qt. casserole dish. Allow to cool a bit as you make the crust.
• 7. Pre-heat the oven to 400 degrees.
• 8. FOR THE CORNMEAL CRUST:
• 9. Sift together flour, cornmeal, sugar and salt in a large bowl.
• 10. Gradually incorporate cold butter pieces with a pastry cutter, fork or your hands. Continue to incorporate until the mixture resembles coarse meal.
• 11. Add ¼ cup very cold water and mix very lightly with your hands. If the dough sticks together enough to form a ball, you have enough water. If there is still dough at the bottom of your bowl, add more water, 1 Tbsp at a time until you can form a ball with the dough.
• 12. On a well-floured surface, roll the ball out to create a circle that is slightly larger than your casserole dish.
• 13. Place flattened dough on top of casserole dish, so sides hang over slightly. Turn the overhanging dough under and pinch around the sides of your dish.
• 14. Cut three slits in the middle of the pie to allow steam to escape.
• 15. Bake for 30 minutes or until crust is golden brown.

VEGAN CORNMEAL BREADED TOFU RECIPE

Steps:

• Gather the ingredients.
• First, prepare your tofu. Like most vegan tofu recipes , this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings you add to it. In this recipe, the tofu will need to absorb chili powder and cayenne pepper. Note: Not sure how to press tofu? It's simple, and it just takes a few minutes. See this easy step-by-step guide on pressing tofu.
• Preheat the oven to 400 F and lightly brush a baking pan with olive oil.
• Slice the tofu into rectangular strips, about 1/2 inch thick.
• Combine the nutritional yeast, flour, cornmeal, and spices-chili pepper, cayenne pepper, salt, and pepper-until well mixed.
• Place the tofu in the cornmeal mixture a few pieces at a time and coat well. Place on a baking sheet.
• Bake for 5 to 7 minutes or until lightly golden brown, then flip the tofu over and bake for another 5 minutes.
• Enjoy!

CHILE CORNMEAL CRUSTED TOFU

Steps:

• Slice the tofu block into 8 slices, widthwise. Then cut each slice in half diagonally, to make 16 triangles.
• Using a wide shallow dish, add the soymilk and cornstarch and wisk until well combined, and cornstarch is completely disolved.
• In another shallow dish, combine the cornmeal, spices, salt and zest, and gently wisk to combine.
• Heat about 1/4 inch canola oil in a skillet over medium heat.
• Dip each tofu triangle into the soymilk mixture, and then dredge completely in the seasoned cornmeal mixture.
• When oil is hot, fry pieces in skillet for about 3 minutes on each side, I usually do 6-8 pieces at a time.
• Drain on paper towels.
• Serve plain, or on grilled rolls with vegan mayo, lettuce and tomato!

CORNMEAL-CRUSTED TOFU

Steps:

• For a terrific tofu side dish, follow the first three steps in Tofu Rancheros (page 58) to make cornmeal-crusted tofu. Serve with salsa, teriyaki sauce, or ketchup, depending on what will work best with your meal.