Nooch-Crusted Tofu


Most cooks will agree that in order to be tasty, tofu needs to be marinated or frozen or pressed or otherwise pre-treated before cooking. But we don’t always have time for all that. This recipe is for those days when pre-treating is just not an option. A flavorful coating both seasons the tofu and absorbs some of the excess moisture. Best of all, this dish is done in less than 30 minutes.


  • 14oz package extra firm organic tofu
  • ¼ cup nutritional yeast
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Pinch of cayenne powder
  • Oil, for pan-frying


  1. Drain the tofu well and cut into eight equal slices. Pat the tofu with towels to soak up some of the excess moisture.
  2. In a large bowl, combine the rest of the ingredients except the oil.
  3. Add a thin layer of oil to a frying pan over medium high heat. While the oil is heating, toss four of the tofu slices in the seasoning mix, pressing the mixture to the tofu so it adheres and shaking off the excess. Gently lay the slices in the oil and fry until golden brown, 2-4 minutes. Flip slices and fry for 2-3 minutes on the other side. Remove to a paper towel-lined plate to drain off the excess oil, and sprinkle with sea salt.
  4. Repeat with the remaining slices of tofu.


  • Feel free to eyeball the measurements instead of breaking out the measuring spoons.
  • You can freeze leftover seasoning mix (or a double batch) in an airtight container to use on busy weeknights.
  • If excess flour mixture causes your pan to smoke, remove from heat and wipe the pan with a paper towel in between frying.

Posted in Dinner, Entrees, Lunch, Recipes

Michelle is passionate about eating well and taking animals off the menu. She writes recipes for Mommy Nearest, and blogs about vegan food and cooking with her toddler at Michelle’s tiny kitchen. You can connect with her on Instagram and Pinterest.