The next veggie in the OrganicsToYou box...kale (o2u vegs in red)! This ultra-nutritious veg made a great tofu omelet. I steamed the kale beforehand, but a saute with some garlic would have been divine.
Then I gave Baby V a soft, juicy pear. Loved it. One left.
My husband had a blood orange (yum!) and a tangerine. And all the apples.
And last night I made the broccoli with some garlic as a side dish...with Tofu Chicken Cutlets.
OK, I have never said this before but I almost could have been fooled by these cutlets. They tasted sooo much like the ones my mom made when I was growing up. I don't miss meat, but it was still good, and quite a trip down memory lane. So here it is. It's not the most exact recipe, but you'll figure it out. It sounds involved but it seemed to come together pretty quickly.
This recipe served two of us but we could have used some more, so you might want to double it. Also, I didn't freeze/defrost the tofu in advance but that might help, even though these were perfect! You might be able to stick to fatter pieces that way, and still remain very firm.
Extremely Realistic and Quick
Fried Tofu Chicken Cutlets
1 lb. tofu
panko breadcrumbs
nutritional yeast
flour
basil
oregano
cayenne pepper (optional)
Bragg's Liquid Aminos
Imagine No-Chicken Broth
Slice tofu block into 1/4 or 1/8 inch slices (1/4 will be more meaty, 1/8 will have a firmer texture). Cut those slices until you have about 6 rectangles per large slice. Arrange in one layer on glass baking tray. Cover with broth and put in fridge for as long as you can. 1/2 hour was all I had and it was fine. A day would have been better.
When done marinating, put in 375 oven and bake until juice is gone and tofu is firm. When cool, arrange 2 plates -- one with plain flour and one with nutritional yeast, panko, basil, oregano and garlic salt. Be very generous with the garlic salt and spices. So, the plate should be mostly nutritional yeast, a little less Panko, and flavor it all with the spices so that it's very flavorful to taste. If you like a kick, add cayenne pepper. Make a small bowl of Bragg's mixed with a touch of broth.
Dip cooled strips into flour, then Bragg's mix, then panko mix. Fry in veggie oil until crispy. Remember, you've baked the tofu already so you just need to quick-fry the outsides. Easy.
This doesn't need sauce or anything, since it is extremely flavorful. A blander side dish should balance it out. A creamy vegan mac and cheez might be nice for a vegan junkfood night!
