Ingredients:
1 lb firm tofu
1 cup buttermilk
1 tablespoon chopped fresh basil
2 cups corn flakes, coarsely crushed
salt, to taste
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
Directions:
Take your tofu and cut it into 1/2-inch thick slabs across the short side of the tofu block and set them aside.
In a shallow, non-reactive bowl, combine your buttermilk and herbs and add the tofu to that bowl and turn it to coat well.
Let stand 20 minutes in this mixture.
Meanwhile, mix the cornflakes with the salt and cayenne and place it in a flat, wide dish.
Heat your olive oil in a large nonstick skillet over medium heat, and coat your tofu slabs in the cornflake mixture, making sure to press the cornflakes gently into the tofu to cover.
Place the coated tofu slabs in the heated pan and allow them to cook for 4 minutes until golden brown.
Turn the tofu and cook on the other side 3 minutes, or until golden brown.
Serve immediately or place on a baking pan in a 200-degree oven to keep warm until ready to serve.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.