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Vegan Holiday Recipes
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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.