Nooch Fried Tofu

Nooch Fried Tofu

Slice a block of tofu into three slabs each about an inch thick or so.
Press the slabs by placing them in a single layer on a folded dish towel.  Cover the tofu with another towel and place a flat, heavy object on it, like a cookbook.  Or a cookbook with the flour container on top of it.
Let water press out for 15-45 minutes.  The more water out the more flavor in!
Take about a half cup of soymilk in a shallow dish.  
Add a teaspoon or two of lemon juice and allow the milk to curdle and thicken.
In a second shallow dish pour out 1/2 - 1 cup of nutritional yeast (a.k.a. nooch) and a pinch of salt.  You can also add dried herbs at this point, too.
Dip each tofu slab in the milk and then dredge through the nooch until well covered.
After each piece has been breaded once we like to go back and run each slab through the breading a second time so that it is well breaded making for a crispy and delicious morsel.
Heat a couple tablespoons of oil in a pan and fry each side of the tofu slab until golden and crispy.

These make an excellent pairing with just about any side dish from mashed potatoes and gravy to rice pilaf.


  1. "nooch" - ?!!! Love it. I'm totally adopting that name. Did you make it up? We always put "nooch" on popcorn with salt.

    1. It is what my sister, Lisa, and her family call it and I just had to adopt it, too. Its so much cuter, shorter, and yummier-sounding than Nutritional Yeast. I hear it is also called Savory Yeast. But, I am fond of the term "nooch." Glad you were, too. ;)


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