Tofu Cutlets

25 10 2010

These should have been blogged about last week, but I’ve been out in Worcester for a couple days visiting my maaan. Ryan just published an interview in Worcester Magazine with a local band Herra Terra, so we went out to Ralph’s Diner to check out their record-release show on Saturday. Striking electronic rock + a couple shots of whiskey =  a solid time. Visit my Flickr page for show photos. Also this weekend, an outrageously good breakfast at Lou Roc’s in Worcester. Fast & friendly service, manageable prices, huge portions. Broccoli Cheddar Homefries and a Weekend Breakfast Specials list that I couldn’t even begin to wrap my mind around (pumpkin french toast drooool). If you’re obsessed with finding quaint little breakfast joints as I am, check this place out. Ok on to tofu cutlets.

I’m sure that most of you have your own favorite recipe for some kind of baked or fried tofu. Here is mine. It has great flavor on its own, but the flavors are universal enough that you can take this tofu and really do anything with it. It gets a great texture from being frozen for 2 days. It’s worth the wait. Propsies to My Vegan Mom for inspiring my tofu lunch the other day. Ok get this, she fried an avocado. Like.. make vegan fish tacos, with a fried avocado. I fucking love her. Check it out. So with that in mind, I made a similar style taco, just with my fried tofu, cabbage, hot sauce, and vegan tartar sauce. Nom.

And then later that night, getting home late from work, not really thinking about cooking, re-heated a baked potato, made some gravy, and just poured that over the tofu. And right now I might need to refer you to an earlier post. This gravy. I’ll let you in on one of my lesser than sexy moments. Left the gravy on the stove to cool down before I put it away. Went and had about 2 beers, went back into the kitchen, took a finger taste of the gravy, and realized, I need more. Took a spoon and stood in my kitchen, around 12 am on a Thursday, eating gravy. It’s that good. Go make it. Put it on everything.

Tofu Cutlets
Adapted from The Chicago Diner Cookbook

1 lb. tofu, cut into 6-7 pieces

5 tbs. canola oil
1 1/2 cups water
1 tb. nutritional yeast
1 tsp. salt
1/2 tsp. pepper
1 tb. dried parsley
2 tsps. garlic powder
2 tsps. onion powder

Dry Mix:
1 cup cornmeal (or crushed Cheerios or breadcrumbs.. whatever you have)
1/2 cup flour
1 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper

Wrap the slices of tofu in plastic wrap and then in tin foil. Freeze for at least 48 hours. To thaw, remove the plastic & foil. Place in a bowl and cover with hot water until ice dissolves. While it’s defrosting, whip up the marinade by mixing all the ingredients together in a bowl or shallow pan. Remove the tofu slices from the water and squeeze them together with the palms of your hands. They should look spongy. Add to the marinade and let sit for 30 minutes.

Mix the dry ingredients in a dish. Remove the tofu from the marinade, press out most of the liquid and coat with the dry mix. Heat some oil in a skillet and pan-fry the slices until crispy.




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