Nutritional yeast flakes make tofu that actually tastes good
Of course, there are plenty of people you’ll neeeever convince that tofu can be prepared deliciously, just like there are people who gag at cilantro, or absolutely hate passion fruit (me). But you know what? I’m just going to try one more time as a tofu evangelist. Because I love it! And maybe I know the one secret ingredient that will lure tofu haters over to the other side: nutritional yeast flakes
Because this ingredient, which is already widely known among vegans, certainly isn’t doomed to spend its days exclusively in the kitchen cupboards of dusty, hemp-wearing hippies. No! Get some in the house and be amazed by its versatility, because besides upgrading your tofu game, nutritional yeast flakes will also take your snack, salad, and pasta game to the next level!
Nutritional yeast flakes instead of cornstarch
I’m not saying you don’t have to do anything with tofu and that it’s miraculously interesting all by itself. It can definitely use some oomph, and a nice crispy crust improves it enormously too. The tip to sprinkle cornstarch over tofu before frying is a familiar one (and a good one), but cornstarch itself tastes like nothing. So a crispy coating that’s already umami-rich and savory in itself is definitely worth trying. And nutritional yeast flakes are perfect for the job.
A little cheesy
Nutritional yeast flakes (in English-language recipes, you’ll see them called nutritional yeast, or – very hipster – nooch) taste savory, slightly salty and faintly cheesy, and are completely plant-based. Many vegan cheeses contain them as an ingredient. You can find them in some supermarkets, or otherwise at an organic food store.
How to make umami tofu with a crispy nutritional yeast coating
- Cut a block of firm tofu (the standard kind you find in the supermarket) into slices. Place them on a few sheets of paper towel or a clean, unscented tea towel on a plate, cover with paper towel or fold the tea towel over them, and place something heavy on top, such as a Dutch oven or a few full cans.
- Leave it like that for at least half an hour to draw out the moisture.
- Then sprinkle the slices with a pinch of salt and a few generous twists of freshly ground pepper.
- Mix half a cup of nutritional yeast flakes with another pinch of salt and plenty of pepper in a deep dish.
- Place the tofu slices in the mixture one at a time and press the mixture on firmly as you turn the slices over.
- Heat a half-centimeter layer of oil in a frying pan over medium heat and fry the underside of the tofu slices until golden brown and crispy.
- Carefully turn them over and fry the other side too.
- Serve with perfectly steamed rice and a delicious soy-based sauce, garnished with thin rings of chili pepper and chopped cilantro or (fine) parsley.
If this has pushed you over the edge and straight into team tofu: welcome! And otherwise (or as well), simply use those nutritional yeast flakes the next time you make popcorn, because a sprinkling of them makes your popcorn wonderfully salty and cheesy. They’re also delicious over pasta with tomato sauce, and over roasted vegetables such as broccoli and cauliflower!
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