Crispy Cornflake-Crusted Tofu

  • Yield: 4 servings


1pound firm tofu
1cup buttermilk
1tablespoon chopped fresh dill or basil
2cups cornflakes, coarsely crushed
Salt and a pinch of cayenne pepper, or to taste
1tablespoon canol or olive oil


  1. Cut tofu into 1/2-inch-thick slabs across short side of tofu block; set aside.
  2. In a nonreactive shallow bowl, combine buttermilk and herbs. Add tofu to buttermilk mixture and turn to coat. Let sit 20 minutes.
  3. Meanwhile, mix crushed cornflakes with salt and cayenne pepper and place on a plate.
  4. Heat oil in a large nonstick skillet over medium heat. Roll tofu in cornflake mixture, pressing cornflakes gently into tofu to cover. Place tofu in pan and saute 4 minutes until golden brown, turn tofu and cook on other side 4 minutes or until brown. Serve or set tofu on a baking pan in a 200-degree oven to keep warm until serving time.  

Nutritional Info *per serving

  • Calories 289
  • Fat 7g
  • Cholesterol 4mg
  • Sodium 428mg
  • Carbohydrate 42g
  • Fiber .14g
  • Protein 14g