Cookin' Southern - Fried Chicken Tofu and Gravy

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" Fried Chicken " Tofu and Gravy

Gravy from " Fried Chicken " Tofu

Fried Green Tomatoes and Gravy

 

 

* Exported from MasterCook Mac *

 

" Fried Chicken " Tofu and Gravy

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p29

Serving Size : 3 Preparation Time :0:00

Categories : Soyfoods Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

olive oil to cover bottom of skillet

2 tablespoons sesame seeds -- to 3 tbsp

1 pound tofu -- sliced

1/2 cup nutritional yeast flakes

2 tablespoons tamari soy sauce

 

Also in Heart of the Home, Ann Jackson (1995)

 

Heat the oil in a skillet. (I think an electric skillet works best,

with the temperature set at about 300F.) Add the sesame seeds. While

these are heating, dredge each slice of tofu in the nutritional yeast

until both sides are generously coated. When the seeds start to

sizzle, arrange the tofu in the skillet. Drizzle the tamari over the

top. Turn the slices and fry on both sides until crispy and brown.

This can take anywhere from 15 minutes to 1 hour depending on how you

like it. (I've cooked mine up to 2 hours.)

 

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Per serving (excluding unknown items): 157 Calories; 10g Fat (54%

calories from fat); 15g Protein; 5g Carbohydrate; 0mg Cholesterol;

682mg Sodium

Food Exchanges: 2 Lean Meat; 1 Fat

 

NOTES : My sister Susan made up this recipe.I have never served this

to anyone who did not love it, or say, " I can't believe it....this

tastes just like fried chicken. " It is not only one of my favorites,

but I could eat it for breakfast, lunch, dinner. I also make this

tofu in small cubes and have it in burritos or tortillas. it's great

that way. It also tastes even better if it's leftover. Try to make

enough to put some back (that's " save " to you Yankees) for the next

day. This isn't easy though; however much I make, we always eat it

all.

 

This is really easy to make, and there are as many ways to make it as

there are kitchens. Susan likes to let hers cook covered for a long

time and get really juicy. I like mine crispy and greasy. I really

encourage you to try this one. Here's the way I do it.

 

 

 

* Exported from MasterCook Mac *

 

Gravy from " Fried Chicken " Tofu

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p30

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons soy margarine

Big handful flour - (OK, about 1/3 cup)

Any leftover nutritional yeast from " Fried Chicken "

Tofu

1 cup soy milk * -- to 2 cups

- or milk or water **

salt and pepper -- to taste

tamari soy sauce -- to taste

 

Heart of the Home, Ann Jackson (1995)

 

* Be sure not to use sweetened soymilk, or you'll have dessert gravy!

 

** Milk makes a very thick, rich gravy, but soymilk works just as well.

 

Yield: 1 to 2 cups (depending on how thick you want your gravy to be.)

 

Leave the skillet just as it is from making the " Fried Chicken " Tofu.

Add the margarine and let it melt. Stir in the flour and yeast until

mixed, and let brown a little (but not burn) on medium-low heat. Add

your liquid and continue stirring until thickened. Add salt, pepper,

and tamari to taste.

 

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Per serving (excluding unknown items): 203 Calories; 23g Fat (99%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol;

266mg Sodium

Food Exchanges: 4 1/2 Fat

 

NOTES : Don't leave the drippings in your pan! Make gravy today!

Enjoy over potatoes, rice,biscuits, stuffing, or whatever you're

craving.

 

 

 

* Exported from MasterCook Mac *

 

Fried Green Tomatoes and Gravy

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p30

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Sauces & Gravies

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons oil, enough to barely cover the bottom of the skillet

5 green tomatoes -- to 6, These have to be hard and

green, not even a little red

1/2 cup white cornmeal

3 tablespoons flour

1 cup water or soymilk or milk -- to 2 cups

salt and pepper -- to taste

tamari or hot coffee -- to taste

 

Heart of the Home, Ann Jackson (1995)

 

Heat some oil in a cast-iron skillet. Slice the tomatoes and cot both

sides with the cornmeal. Fry the slices until they are soft inside

and crispy outside, but not burnt.

 

When you have taken the last slice from the pan, sprinkle in the

flour and let it cook a few minutes until brown. Then stir in the

liquid, a touch of salt and pepper, and a bit of tamari or black

coffee.

 

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Per serving (excluding unknown items): 242 Calories; 14g Fat (52%

calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol;

21mg Sodium

Food Exchanges: 1 Starch/Bread; 1 1/2 Vegetable; 3 Fat

 

NOTES : These tomatoes are good with real down-home dinners of beans

and potatoes, or for breakfast with tofu scrambled eggs, potatoes,

and biscuits.

 

Don't forget to make the grits!