Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken.
Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
Remove from heat and stir in vinegar, paprika and 1/2 teaspoon salt.
Cover to keep warm.
Meanwhile, cut tofu crosswise into 8 equal pieces.
Blot with paper towels to remove excess water.
Whisk buttermilk, garlic powder, onion powder and cayenne in a 7-by-11-inch baking dish.
Add the tofu and turn to coat.
Let stand, turning once, for 5 minutes.
Place panko on a plate.
Dredge the tofu in the panko, coating both sides.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat.
Add the tofu and cook until brown and crispy on one side, 4 to 5 minutes.
Turn the tofu over and drizzle in the remaining 2 tablespoons oil.
Cook until browned on the other side, about 4 minutes more.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
