Seaweed Crusted Tofu with Remoulade Sauce

 

March 10th 2014By Dina Cheney

This crunchy-on-the-outside and tender-on-the-inside pan-fried tofu stars panko for crunch and seaweed flakes and Old Bay® seasoning for that salty, at-the-shore flavor. A mild remoulade sauce alongside is the ideal creamy dipper—don’t omit it (if you do, add about 1⁄8 teaspoon of coarse salt total when seasoning both sides of the tofu). You can find Dulse seaweed flakes at natural food stores or Whole Foods Market. If you’d like your remoulade to be spicy, add some minced jalapeños. To make the entrée vegan, use a vegan mayonnaise and an egg substitute, and substitute another tablespoon of oil for the butter when pan-frying.