Chile Cornmeal Crusted Tofu
Crispy, golden, and packed with bold flavors, Chile Cornmeal Crusted Tofu is a mouthwatering plant-based recipe that’s perfect for weeknight dinners or special occasions. Extra-firm tofu is coated in a crunchy, seasoned cornmeal crust infused with chili powder, paprika, garlic, and cumin, creating an irresistible balance of smoky, savory, and mildly spicy flavors. Thanks to a simple dredging process and quick skillet frying, this dish comes together in just 35 minutes, delivering a satisfying crunch with each bite. Serve these crispy tofu slabs or cubes with a squeeze of fresh lime and a sprinkle of cilantro for a vibrant finishing touch. Whether you're a tofu enthusiast or just exploring plant-based protein recipes, this dish is sure to add excitement to your table.
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Recipe Information
Ingredients
- 1 block (14 oz) Extra-firm tofu
- 0.75 cup Cornmeal
- 1 tablespoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 cup Non-dairy milk
- 0.3 cup All-purpose flour
- 0.25 cup Oil (for frying)
- 1 whole (optional for serving) Lime wedges
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
Instructions
Start by pressing the tofu. Remove it from its packaging, drain any liquid, and place it between two clean kitchen towels or paper towels. Set a heavy object (like a skillet or books) on top and let it press for 15 minutes to remove excess moisture.
While the tofu is pressing, prepare the seasoning mixture. In a shallow dish, whisk together the cornmeal, chili powder, paprika, garlic powder, salt, black pepper, and ground cumin until evenly combined.
In a separate shallow dish, pour the non-dairy milk. Place the all-purpose flour on a third shallow plate. You'll have three stations for coating the tofu.
Slice the pressed tofu into rectangular slabs or bite-sized cubes, depending on your preference.
Take each tofu piece and coat it by dredging first in the flour, then dipping into the non-dairy milk, and finally pressing it into the cornmeal mixture to form an even, crispy layer. Repeat for all tofu pieces and place them on a plate.
In a large skillet, heat the oil over medium heat until shimmering but not smoking. Test the heat by adding a small pinch of the cornmeal mixture into the skillet; it should sizzle immediately.
Add the crusted tofu pieces in a single layer, ensuring not to overcrowd the skillet. Fry the tofu for about 3-4 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the tofu to a plate lined with paper towels to drain excess oil.
Serve hot with lime wedges for a burst of acidity and garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 6.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2942 mg | 226% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
