Lemon Pepper Tofu Recipes

LEMON-PEPPER FRIED "CHICKEN" TENDERS

Lemon-Pepper Fried

Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.

Provided by Kardea Brown

Categories main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

Two 14-ounce packages firm tofu
3 cups "no chicken" broth (or broth made with no chicken base)
Peanut or canola oil, for frying
1 1/2 cups unsweetened almond milk
1 1/2 tablespoons white vinegar
2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup lemon-pepper seasoning, plus more for sprinkling
Kosher salt and freshly ground black pepper
1 cup vegan mayonnaise
1/4 cup unsweetened almond milk
1 teaspoon dried parsley
1 teaspoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper

Steps:

For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

LEMON-PEPPER TOFU

Lemon-Pepper Tofu image

From Vegan Brunch by Isa Chandra Moskowitz, but it also makes an EASY, HEALTHY, and FLAVORFUL dinner, since it's baked instead of fried! Leftovers make great sandwiches.

Provided by Prose

Categories Soy/Tofu

Time 40m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb extra firm tofu, sliced into 8 pieces
2 teaspoons olive oil
1 teaspoon Braggs liquid aminos (or soy sauce)
2 garlic cloves
2 tablespoons lemon pepper (with salt, more or less depending upon how much pepper you can handle)

Steps:

Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray or lightly coat with oil. Poke each slice of tofu with a fork 3-4 times to let the flavors seep inches
Drizzle the olive oil and aminos on a plate. Use a microplane to grate the garlic into the mix (or mince the garlic as finely as you can). Dredge each tofu slice and lay them out on the plate. Sprinkle one tablespoon of lemon pepper over the tofu and rub it inches Flip and repeat.
Place the tofu in a single layer on the baking sheet. Bake for 20 minutes on one side, flip and bake another 10 minutes. Yum!

Nutrition Facts : Calories 101.6, Fat 7, SaturatedFat 1.3, Sodium 13.9, Carbohydrate 2.4, Fiber 1.1, Sugar 0.7, Protein 9.4

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