Ingredients (use vegan versions):
- 1 1/2 cups fruit juice (I like pineapple-coconut!!)
- 1/3 cup tamari or other soy sauce
- 1 tbl. toasted sesame oil
- 6 cloves finely chopped garlic
- 2 tbl. finely chopped ginger
- 1 tbl. fresh ground chile pepper (preferably ancho chile)
- 1 lb. firm curd style tofu
- 1/4 cup whole wheat flour
- 1/3 cup rolled oats
- 1/2 cup vegan bread crumbs
- 2 tbl. olive oil
- 2 tbl. arrowroot or 3 tbl. white flour
Directions:
Combine fruit juice, tamari, sesame oil, garlic, ginger and
chile pepper in a bowl. Whisk until oil is well
combined, set marinade aside. Drain tofu and cut into eight
equal cutlets by cutting in half the short way, and
dividing the halves into quarters. Place tofu in a dish and
marinate for at least 1 hour up to 12 hours. I
usually start it in the morning and let it marinate about 8
hours.
In a shallow dish (glass pie pan) combine flour, oats, and
bread crumbs. Add some chile pepper, or any other
spices you like to the dry mix. I usually use chile pepper,
dried basil and oregano, and a bit of cumin. Take
marinated tofu cutlets and dredge through the dry mix
making sure to cover the entire cutlet. Add Olive oil
to a hot skillet and pan fry cutlets, until vegan breading turns
a dark golden brown. Remove cutlets from pan and
place in oven to keep warm.
Add marinade mixture to skillet. Add arrowroot to skillet,
whisk, and reduce marinade until it forms a
nice thick gravy. Add water if too thick, or more arrowroot
if too thin. Serve with gravy on the side.
This makes a great substitute for the normal Thanksgiving
main entree. Serve with traditional side dishes, and
don't forget the tofu pumpkin pie!
Serves: 2-4
Preparation time: 30-45min.
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