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Pan Fried
Tofu
From: Susan Voisin
I thought I'd "feed two birds with one scone" and offer up my
traditional Thanksgiving t*urkey substitute, which also makes
use of nutritional yeast.
Adapted from the New Farm Cookbook:
Slice extra-firm tofu 1/4 to 1/2 inch thick.
Place it in a long dish and let it marinate in soy sauce and water
(1 part soy sauce to 2 water)for at least 10 minutes. Mix together:
- 1/2 cup flour
- 2 Tbs. nutritional yeast flakes
- 1/2 tsp. salt
- 1/2 tsp. each basil, oregano
- 1/4 tsp. poultry seasoning (or half thyme and half sage)
- dash of garlic powder
- generous grinding of black pepper.
Shake off excess marinade from tofu and dip slices into breading,
covering both sides thoroughly.
Pan fry in a well oiled skillet. Serve with mushroom gravy.
To make the mushroom gravy (there's no exact recipe for this),
I take whatever's left of the flour mixture and, if necessary,
add a little more flour, nutritional yeast, and poultry seasoning.
You'll need at least a 1/4 cup total, more for large amounts of
gravy.
Saute some sliced mushrooms and garlic in oil (at least 2 Tbsp.);
when they're about done, add the flour mixture and brown slightly.
Then add liquid, starting with about a cup, stirring constantly.
The liquid could be veg. broth or soy milk diluted with water
or water with some broth powder added--or any combination of these,
but I recommend some soy milk for creaminess.
Add more liquid as necessary to make it the right consistency
for gravy and add extra seasoning to taste.
Serve over the tofu. I also serve it over mashed potatoes and
with dressing.
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