Servings: 8 patties

1 (12 oz) block firm or extra firm tofu 1 (12 oz) block firm or extra firm tofu
2 tablespoons flour or corn starch 2 tablespoons flour or corn starch
1 heaping tablespoon nutritional yeast 1 heaping tablespoon nutritional yeast
½ teaspoon onion powder ½ teaspoon onion powder
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon kala namak (black salt) ½ teaspoon kala namak (black salt)
Oil (for frying) Oil (for frying)

Press and drain your tofu.
Cut tofu block in half widthwise and then cut each half into four slices ablut ¼" thick.
In a wide dish, mix together dry ingredients, being sure to break up any clumps.
One slice at a time, cover the tofu in the breading mixture. Let it sit, and if spots appear wet, cover the tofu slice again. You may need to do this up to three times per slice.
In a pan, heat oil. Fry for 3 to 5 minutes on each side. Avoid moving the slice as much as possible since any movement can cause the breading to flake off.

To freeze these, press, drain, and coat. Then lay in a single layer to freeze.  To freeze these, press, drain, and coat. Then lay in a single layer to freeze.
Adapted from www.sarahsvegankitchen.com/recipes/tofu-egg-patties/  Adapted from www.sarahsvegankitchen.com/recipes/tofu-egg-patties/