For the Chicken Fried Tofu
16 oz extra firm tofu
generous amount of neutral, high heat oil, like rice bran
Wet Ingredients (for the tofu marinade)
1 egg
1/3 cup kefir
2 tablespoons mustard
1 tablespoon tamari (or soy sauce)
1 tablespoon hot sauce
1 teaspoon liquid smoke
Dry Ingredients
1/2 cup of bread crumbs
1/3 cup of flour
4 tablespoons nutritional yeast
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon smoke seasoning (optional)
Ingredients for the Spicy Peach Slaw
1/2 green cabbage
1/2 small red onion
2 peaches
1 jalapeño
2 tablespoons red wine vinegar
salt and pepper to taste
Spicy Mayo Spread
3 tablespoons mayonnaise
1 tablespoon hot sauce
1 garlic clove, minced
Directions
Mix all the wet ingredients together really well. Slice tofu into pieces of desired thickness (no thicker than 1/2 an inch). Dry pieces well and soak in marinade for at least an hour. While that’s soaking make the slaw! Thinly slice all the ingredients using a mandolin or your super star knife skills. Toss ingredients with vinegar and salt and pepper to taste. To fry the tofu, heat a generous amount of neutral oil in your pan on medium/high heat. Coat the marinated tofu pieces with the dry mix. Fry until golden brown, about 1 to 2 minutes per side. To make the mayo spread just mix up the ingredients well, smear on bread, assemble with ingredients as shown and devour!
Notes
I made ciabatta rolls using this recipe. It was pretty easy and worth the effort, resulting in a nutty, tangy, crusty bun! yum!
