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)

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.