Wednesday, May 28, 2008

Kentucky Fried Tofu

While the Colonel has taken up the space on every vegan's dartboard, I have to admit: I miss the shit. Well, except for the occasional HAIR or BIG BLOODY VEIN. Gross.

A long time ago, I mixed up some gamasio and nooch and I'll be damned if it didn't taste just like the Original Recipe. So, since I had some potatoes and a bag of shredded cabbage, I figured tonight was the night to end the craving. I messed around with the ingredients and made it even better. I like to use White Wave extra firm tofu because it's already pressed perfectly and ready to slice.

Close up:

Kentucky Fried Tofu
Makes 4-6 servings

1 lb extra firm tofu, pressed and sliced in thirds, widthwise. Then made into triangles.
1/4 cup slivered almonds
1 1/2 tsp sea salt
3 heaping tbsp nutritional yeast
pinch rubbed sage
1 tsp dried thyme
1 tsp oregano
1 tsp marjoram
1 tsp paprika
couple dashes garlic powder
couple dashes onion powder
1/2 cup fine bread crumbs

Grind up the almonds with the sea salt in a spice grinder (if you're a fancypants), or a coffee grinder (like me), or blender. You want it to be flour-like.
Throw the almond mixture in a bowl. Mix in the remaining ingredients.

Heat a deepish frying pan, and add about 1/4 inch of peanut oil. Reduce heat to medium.

Dredge the tofu triangles in the mixture. Make sure to fully coat each piece. Lay them gently, just a few at a time, in the pan. Fry, turning frequently, three to five minutes or until they are golden brown on both sides. Keep the pieces that are done in a warm oven (200° or less), until you're ready to serve.

Serve with mashed potatoes, cole slaw, corn on the cob, etc.


Kathy Murphy said...

Hahaha that's hilarious! I love the flavor of the batter, not the actual dead animal inside! Def. giving this a try!