Buttermilk Tofu, Smoked Sweet Potato Fries, Grilled Okra

Photo by Nicole P.

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

--

servings

Ingredients

  • Buttermilk Tofu

  • Tofu

  • 1

    block of extra-firm tofu portioned into 8 cutlets

  • 1

    tbs. tamari

  • smoker box with hickory chips (optional)

  • Put the tofu cutlets on a plate, pour the tamari over the top, flip to coat both sides -- set aside for 10 minutes. Then, optionally, smoke the tofu for 25 minutes (we used hickory chips). Remove from the smoker box and let cool.

  • Wet Ingredients

  • 1/2

    cup soy/rice/almond milk

  • 1/2

    cup smoked cashew/macadamia cream sauce*

  • 1

    tbs. white balsamic vinegar

  • salt & pepper to taste

  • (or just use one cup total of soy/rice/almond milk)

Directions

Dry Ingredients 1/2 cup breadcrumbs 1/2 cup flour 1/4 cup nutritional yeast 1 tsp. thyme 1 tbs. smoked paprika black pepper to taste Mix all ingredients together in a pie pan. Assembly Canola/Peanut Oil for deep-frying In a wok or heavy stock pot, heat the oil to 375F (using a thermometer). Dip the smoked/marinated tofu in the buttermilk mixture, then into the flour/breadcrumbs mixture and deep-fry until well-browned on both sides about 4-6 minutes. When the tofu puffs up and cracks, flip it to the other side. Remove the tofu from the oil and drain on a rack. Serve the tofu with the mushroom gravy poured on top.

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