If you prefer to shallow-fry these in hot oil, go right ahead, but this
methods makes a great crispy, almost fat-free dish.
1 lb. firm tofu, cut into about 32 cubes and marinated for at least 12
hours in "Breast of Tofu" marinade.
INGREDIENTS:
(Serves 6)
MARINADE:
1 and 1/2 c. water
1/4 c. soy sauce
3 T. nutritional yeast flakes
2 tsp. dried sage leaves, crumbled (or 2 T. fresh, chopped)
1/2 tsp. dried rosemary (or 1/2 T. fresh)
1/2 tsp. dried thyme (or 1/2 T. fresh, chopped)
1/2 tsp. onion powder
Prepare the marinade by mixing all of the ingredients together in a 5 c.
rigid plastic container with a tight lid.
SPICY FLOUR:
2 c. wholewheat flour
1/4 c. nutritional yeast
2 tsp. baking powder
2 tsp. garlic granules
2 and 1/2 tsp. salt
2 tsp. dry mustard powder
1/2 tsp. EACH cayenne and black pepper
SPICY SOY "BUTTERMILK" DIPPING MIXTURE:
1 c. soymilk
1/4 c. (vegan?) mayonnaise (commercial, or see tofu mayonnaise recipe )
2 T. Dijon mustard
1 T. lemon juice
1 T. flour
1/2 T. onion powder
1/2 tsp. EACH salt and dry mustard powder
1/4 tsp. EACH cayenne and black pepper
PREPARATION:
Preheat the oven to 500 degrees F.
Lightly oil two dark cookie sheets. (Dark sheets brown food better.)
Remove the tofu from the marinade and coat them all over with the Spicy
Flour. Dip the floured cubes in the Dipping Mixture, coating all over,
then roll them again in the Spicy Flour to coat. (You may find this
easiest if you use two forks for dredging the cubes in the flour, and
two other forks for immersing them in the Dipping Mixture.)
Place the cubes, not touching, on the cookie sheets. Bake for about 10
minutes, or until golden and crispy on the bottom. Turn them and bake
for 7-10 minutes more, until golden all over.
Serve the cubes hot with Rich Brown Yeast Gravy and mashed
potatoes or steamed rice. They are delicious cold, too.
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