you can blame it all on me. I was wrong (for taking such a long hiatus), and I just can't be without you (my wonderful V.V. Blog readers).
It is a beautiful, sweltering hot August day and V.V. is ready to blog from her NEW APARTMENT (equipped with a/c, thank gaaawwwwd AND the most GORGEOUS KITCHEN) which she is sharing with her beeeeeeloved ATM (who returns home on Thursday from a month at work in Nunavut EEEE!!!!).
I discovered my new faaaaave way to prepare good ol' tofu and I'm ADDICTED! I slice it thin, marinate it for an hour and then coat it in nutritional yeast (don't be afraid of nutritional yeast!!!!) and frrrryyyy it up! OMG OMG OMG vegan honey dill and some oven baked french fries would be amazing with the dreamy little slabs! For this blog, I've stuffed the num num slices into a baguette with a red cabbage romaine slaw.
ATM has decided to try vegetarianism on for size (woo!) and has been raving about the tofu sandwiches they serve at work, so, my dear ATM, this one's for YOU (and my wonderful V.V. readers, too!).
Southern Fried Tofu Sandwich
-1 block of extra firm tofu
-lots of nutritional yeast (for coating the slabs)
-sunflower oil for frying
-baguette or crusty roll (toasted, if you like)
-2 cloves garlic, minced
-1/4 cup Japanese soy sauce
-1 tbsp balsamic vinegar
-1 tbsp nutritional yeast
-1/4 cup water
-lots of fresh ground peppa
-1/2 head of thinly sliced red cabbage
-1 chopped heart of romaine
-2 tbsp olive oil
-1 tbsp apple cider vinegar
- juice of 1/2 a lemon
-1 tsp Japanese soy sauce
-1 tsp nutritional yeast
-toasted sunflower seeds
Cut the tofu as if it were a loaf of bread into 1/4" slices. Cut each slice on a diagonal to form two triangles and lay the triangles in a large baking dish. Whisk all the marinade ingredients in a bowl and pour it over the tofu. Marinate for an hour.
Meanwhile you can whisk all the slaw ingredients minus the cabbage, romaine and sunflower seeds in a bowl and let it hang out in the fridge while the tofu marinates.
Sprinkle 1/4 cup nutritional yeast flakes onto a plate. Dip each side of the marinated tofu triangles and coat them WELL with the nute-yeast. Add more yeast to the plate as you run out.
Toss the thinly sliced cabbage, romaine and sunflower seeds with the slaw dressing and set aside.
Heat 3 tbsp sunflower oil in a pan over medium high heat and fry the tofu triangles on each side until they are golden brown (this wont take long at alllll so watch 'em!).
Slice the baguette in half and lay the fried tofu triangles on it, each slice overlapping slightly. Top with the slaw. EAT!
This would be EXTRA NUMMY topped with sliced avocado or BBQ sauce or vegenaise or sliced pickles or whatever your little heart desires :)