• 1 pound of firm or super-firm tofu, drained, cut into slabs   
•     1 cup of all-purpose flour or cornmeal 
•     1 tablespoon of arrowroot 
•     ¼ cup of nutritional yeast
•     1/8 teaspoon freshly ground black pepper 
•     ½ teaspoon garlic powder 
•     1 teaspoon of Deb’s Seasoning (page 269) 
•     ½ cup of soy sauce or vegetable broth       
•      2 teaspoons of oil, for cooking

Drain and squeeze excess water from the tofu by hand. Remove as much water as possible by wrapping the tofu in a cloth or paper towels and placing a heavy object, such as a heavy skillet, pot or heavy can of beans, on top for 15-30 minutes. Cut tofu into ½” slabs.  Combine flour or cornmeal, arrowroot, nutritional yeast, black pepper, garlic powder and Deb’s Seasoning in a pie plate. In a separate bowl, take the tofu slabs and place them in the soy sauce or vegetable broth to soak for a few minutes. Coat both sides of the tofu slabs in the pie plate with the dry ingredient mix and set aside. Heat oil in large skillet at medium heat. Cook tofu about 4 minutes on each side or until golden brown. Place on paper towels to drain of any excess oil.