2 packages 15.5 oz Wild Wood Extra Firm Sproutofu, or any brand will do.
2 Tb "Nootch," aka nutritional yeast
1 Tb salt
2 ts paprika
2 ts mustard powder
2 ts garlic powder
2 ts onion powder
2 large diced tomatoes
1/4 cup chopped green onion
2-3 Tb olive oil
- Squeeze all excess water from tofu. My method is to put some in a mesh or nylon bag and squeeze the bejesus out of it, sort of like making home made almond milk. I do this in batches. Another method is to lay the blogs on a paper towel lined cutting board, top with more paper towels and a heavy bottomed skillet. Allow to sit until a lot of water is absorbed, change paper towels, and repeat until most of the water is absorbed.
- Mix tofu and spices in a bowl until all ingredients are incorporated.
- Heat 1-2 Tb olive oil in a large skillet over medium high heat. When oil is hot but not smoking, drop half the amount of tofu in the skillet and leave undisturbed for about 5 minutes, until golden and crisp underneath. Flip using spatula, and continue to cook until golden. Transfer to a large dish or container.
- Add 1 Tb olive oil to the skillet and continue to heat over medium high heat. Drop remaining tofu into the skillet and repeat above steps. Once its finished cooking, turn off heat and immediately add the tomatoes and green onion. Mix until all ingredients are incorporated, and add the first batch of tofu.
Of course, you could fry the tofu in one batch if you like, but I did it in two so that as much surface area as possible got crisp and golden. Here's mine in pita, enjoy!