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Nancy Walker

Southern Fried Tofu


  • 1 container (14.5 ounces) of Tofu, frozen, thawed, drained and cubed
  • ½ cup all purpose flour
  • 1/8 tspn salt
  • 1/8 tspn pepper
  • 1/4 tspn paprika
  • ¼ tspn dried thyme
  • 2 tspn oil
  • 1 medium onion, diced
  • 1 stalk celery, chopped
  • 2 carrot, sliced
  • 1 garlic clove, minced
  • 2 cups water
  • 1/3 cup cold water
  • 2 T McKay’s beef seasoning
  • 3 T quick-cooking flour
    1. Place the flour, salt, pepper, paprika and thyme in a plastic bag.  Shake well to mix spices.  Add tofu cubes to bag and shake well to coat the tofu.
    2. Remove the tofu from the bag.  In a non-stick skillet, sauté the tofu in oil until browned on all sides.
    3. Remove the tofu from the pan and set aside.
    4. In the non-stick skillet, water sauté onion until it begins to soften.  Add celery, carrot, garlic and 2 cups water.  Cover and let simmer for 10 minutes.
    5. In a small bowl, mix 1/3 cup cold water, beef seasoning and flour.  Whisk to blend.  Add to skillet and stir until thickens. 
    6. Add tofu cubes, coat with gravy and heat through.   

Watch the video of how to make it here


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