Tofu In Carrozza


That’s correct: tofu “in carrozza!! After the light recipe, why not allow yourself a bit of fry? 😉

You should know that I have a conflictual relationship with tofu. It took me a while to figure out how to eat it, enjoy it without feeling “obliged” to eat it for health purposes (and for protein, ça va sans dire). Now I’m working on some nice recipes to enjoy it as it deserves (in this case, in moderation ;-)). But let’s talk about the recipe …

chickpea flour
sliced bread (mine was home-made durum wheat bread)
tofu, cut into slices (mine was with sesame seeds)
extra virgin olive oil

Prepare a batter with ale, water and chickpea flour. I haven’t specified the doses, except for the beer (I used about half a can, I did not want to make the batter too strong); anyway, the batter should be fairly thick. Compose a sort of toast, placing a slice of tofu in the middle, then dip it into the batter and then in breadcrumbs. Flatten it slightly to let the slices “glue” eachother. Fry them in hot oil (one minute on each side will be enough) then place them on the kitcken paper to drain. Just before serving, add salt to taste.

Chef: SamWhity from VeganBlog

  1. ken 11 September 2011 at 09:46

    that’s right, it’s not a light recipe but who cares? seems so good!

  2. acorn 12 September 2011 at 05:47

    yes. I want it.

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