Keyword: Fried Tofu, High Protein, Low Carb, Vegan
Servings: 1serving
Ingredients
1/2blockextra firm tofu
1.5tbspvegan butter, divided 1tbps & 1/2tbsp. I used Earth Balance
100gtomato, chopped (basically the size of a really small tomato but not cherry tomatoes)
1tspwhite miso
1/2tspsea salt...or 1/4 if you do not need the salt
Instructions
Press Tofu: Take Tofu out of package & Rinse. Either Press with a Tofu Press OR Use These Instructions
Lay a paper towel on a kitchen towel.
Place tofu on one end of the paper towel and fold over...
then fold over the kitchen towel.
Next I find a few heavy items that I can balance on this small rectangular towel. We want to create a pressure so the water from within the tofu presses out without smooshing the tofu to pieces. For me, I like placing a small cutting board on top then balancing a heavy pan, pot, bananas and even a wine bottle. Press for at least 30 minutes...longer is better. Check on it periodically to make sure it doesn't start to lean to a side too much. Re-balance.
Unwrap & slice in to cubes.
Pan Fry Tofu & Sauce
Melt 1tbsp vegan butter in a skillet over medium/high heat. Add cubed tofu, sprinkle 1/4tsp salt & cook. Turn the tofu over every 3-4 minutes until all sides are browned as you like.
Turn heat down to medium. Add the other 1/2tbsp butter & 1/4tsp salt along with miso and chopped tomatoes. Mix well amongst the tofu & cook for another 5 minutes, stirring often. Serve warm
Notes
Calories 358 | Fat 25.7g | Net Carb 8.1g | Protein 22.1