Making your own bouillon, chicken-fried tofu

Chicken-fried tofu from "Trim Healthy Mama Cookbook." Photo by Rohnda Monroy.
Chicken-fried tofu from “Trim Healthy Mama Cookbook.” Photo by Rohnda Monroy.

I’d never thought about making my own bouillon mix, much less my own gelatin. Pearl Barrett and Serene Allison have been known to do both. The authors of the popular “Trim Healthy Mama” book now run a burgeoning — which is to say, viral in certain parts of the Internet — community of “nondiet” dieters, who follow their advice of separating carbs and fats for weight loss.

I’ll let you decide how much you would like to follow a way of eating that, to me, feels like overmanagement of your nutritional intake, but I’ll happily take the recipes, like this chicken-fried tofu. I love chicken-fried steak, and I love crispy tofu; together, I’m in love. Can you imagine adding grated Parmesan to the breading?)

Barrett and Allison have compiled more than 350 recipes, including this one, in their newest book “Trim Healthy Mama Cookbook” (Harmony Books, $27.99). The dishes will appeal to many eaters who are trying to trim down on sugars and carbs. A little dried gelatin is one of the keys to their homemade bouillon mix, which you can use as a concentrated base for soups or mixed with bread crumbs as a breading, as in this technique to make chicken-fried tofu.

Two notes about ingredients: Sprouted tofu is available in many health or natural food stores, but you could also use regular firm tofu. Gluten-free breadcrumbs are also an option.

Chicken-Fried Tofu

Your children are going to gobble this up! If you want a break from meat, you won’t lose any taste with this tofu. Sprouted tofu is much higher in protein than regular, the sprouting process making it easily digested and offering more vitamins and minerals. This is a cinch to make and delicious served with side veggie of choice and a salad.

— Pearl Barrett and Serene Allison

For the bouillon mix:
1/2 cup nutritional yeast
1 1/2 Tbsp. onion powder
1 Tbsp. mineral salt
2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. paprika
1/4 tsp. turmeric
1 tsp. dried parsley
1/2 tsp. gelatin
For the tofu:
1 (15-oz.) block firm sprouted tofu
2 Tbsp. bouillon mix
2 Tbsp. breadcrumbs
2 Tbsp. coconut oil or butter

Place all the bouillon ingredients in a blender and blend to a dry even mix, making sure all the ingredients are powdered. Store in a zippered bag or glass container until ready to use. (To make broth with remaining mix, add 1 tablespoon powder to 1 cup of boiling water.)

Pour the water out of the tofu packet, and cut the tofu into 1/3-inch slices (you can do this right inside the packet). Combine the bouillon mix and breadcrumbs on a large dinner plate, then coat both sides of each piece of tofu.

Melt coconut oil or butter in a skillet set over medium-high heat. Put the tofu on the skillet and brown for a couple minutes on each side. Serves 3 to 4.

— Adapted from “Trim Healthy Mama Cookbook: Eat Up and Slim Down with More Than 350 Healthy Recipes” by Pearl Barrett and Serene Allison (Harmony Books, $27.99)

Author: Addie Broyles

Food writer for the Austin American-Statesman and

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