This is an easy and delicious main course for the vegetarians at your Thanksgiving table that mimics the flavors of stuffing. Plus, it doesn’t take up any of your precious oven space because it’s all done on the stovetop!
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 blocks extra-firm tofu
- 1/2 cup raw shelled pumpkin seeds
- 5 ounces corn bread, stale or toasted in the oven to dry out (about 2 cups)
- 2 teaspoons minced sage
- 2 teaspoons minced thyme
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- Vegetable oil, for frying
Instructions
- Stand each block of tofu on its long side and slice in half lengthwise to create 4 slabs total. Put 3 layers of paper towels onto a baking sheet and arrange the tofu in a single layer on top. Cover with 3 more layers of paper towels and a second baking sheet. Weigh the baking sheet down with 6 large cans (or whatever you might have handy) to press the water out of the tofu. Let sit at room temperature for at least 1 hour and up to 2.
- Meanwhile, grind the pumpkin seeds to a coarse meal texture in a mini food processor and put into a shallow bowl or pie plate. Break up the dried cornbread, add to the food processor and pulse to a coarse crumb texture. Add the cornbread crumbs to the pumpkin seeds. Add the sage, thyme, 2 teaspoons salt and 1/2 teaspoon pepper to the cornbread and stir to combine.
- When you’re ready to cook, whisk together the flour, 1 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl or pie plate. Whisk the eggs in a third shallow bowl or pie plate. Dredge 1 slab of pressed tofu in the flour and shake to remove the excess. Coat the tofu in the egg and then place into the cornbread crumbs, pressing to completely coat with the crumbs. Repeat with the remaining tofu.
- Fit a baking sheet with a wire rack. Add enough oil to a large skillet to come about 1/2 inch up the side. Place over medium heat and heat the oil until it sizzles when a bit of flour is dropped into it. Place the breaded tofu in the oil 2 pieces at a time and fry until golden brown, about 2 minutes per side. Remove from the oil and drain on the prepared baking sheet. Sprinkle the tofu with salt while still warm and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 739 |
| Total Fat | 59 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 26 g |
| Cholesterol | 107 mg |
| Sodium | 687 mg |
Reviews
Horrible, way too much salt in the recipe, a waste of money
We took a chance and made this- the flavors were a good mix and the tofu tasted like Thanksgiving!