Buttermilk Tofu, Smoked Sweet Potato Fries, Grilled Okra
By Nicole_Pryce
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)
Details
Preparation time 45mins
Cooking time 105mins
Preparation
Step 1
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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