Ingredients (use vegan versions):
- 1 12-oz. water packed silken-style soft tofu
- 1 cup flour or vegan bread crumbs for coating
- garlic powder
- salt until you worry about your health
- pepper, paprika, parsley, dash of vegan sugar (1/2 Tsp)
- 1/4 teaspoon turmeric for beautiful color (yellowish), optional (turmeric won't show until cooked)
Directions:
This recipe is courtesy of a wonderful
accident! I froze the soft silken tofu,
when it defrosted all the water just
oozed out, I kept squeezing ('cause it
was kinda fun) and the resulting flattened
Square looked like something I could
tear into strips. I thought the silken
soft tofu wouldn't work for me*t
substitutes, but this is why it is so
good! I don't want to be running off at
the mouth but this recipe is more
technique than ingredients.
1) Freeze and defrost Tofu
2) Drain water and then! Smash the hell
out of it. Place between two cutting
boards or what ever you have with a
towel to soak up the water until its
about 1/2 in. (2-3 cm.) thick. Really
smoosh it! all the water out!
3) So, just mix all the spices with the
flour, CAREFULLY take the tofu apart
where it naturally is too thin to hold
together, its like strips.
4) In my chicken eating days I learned
the trick to Breading anything is for
it (the protein matter) to be as cold
as possible! before you roll it in
flour.
5) Roll cold tofu in flour and spice
mixture then!(important!) let it sit
(On a plate) and molecularly bond with
the flour for 15 min.- hour.
I was craving something fried, so I
fried it (carefully at first) like there
was no tomorrow! This makes it hard and
crunchy, its great with any dipping
sauce! I served it with mashed potatoes
and artichokes. I bet you could bake it
@ 350 degrees F for 1 hour, turning a couple times
carefully. Enjoy!
Thanks for being Veggies Guys!
Serves: 3-4
Preparation time: 30 min.
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