The Ghetto Vegan

From Food

• 1 large block of tofu, cut into approx. 9 horizontal slices, then sliced in half, so you have 18 - 20 triangles

Marinade:
• 1/4 c. soy sauce
• juice of 1 lime
• 1/2 c. water (or enough to make sure tofu is covered)
• 1/8 c. plain soy milk (optional)
• dash of seasoning mix (optional)

In a large bowl, place tofu pieces in marinade for at least 24 hours (it really makes a big difference in the flavor). Make sure the tofu is covered, adding more water and soy sauce if needed.

Coating (mix in a large bowl or shallow baking dish)
• 1/2 c. bread crumbs or matzo meal, or a combination of both (a bit of cornmeal will add even more crunchiness, but I find the coating tends to come off more easily when cornmeal is involved)
• 1/2 c. flour or starch (most kinds work for me, except chick pea flour - potato starch is very nice)
• 3 tbsp. nutritional yeast (do yourself a favor - it's delish)
• 2 tbsp. vegan chicken or veg. flavouring

In a large, non-stick skillet, place enough oil to cover the bottom. Turn the heat to medium. Place a few pieces of tofu at a time in the coating mixturen and toss, mix with your hands, or flip, coating all sides. I'm a fan of the toss, personally, which is why I often opt for the large bowl. When the tofu is coated, leave in the bowl until ready to fry. Place the coated tofu in the hot oil, and cook until brown on each side, turning with a fork. Drain on paper towels or a clean paper bag. Repeat until all tofu is cooked.

My experiment with veggie burgers didn't go well at all. I think I made way too many modificactions. My experiments with tofu, however, are getting better. I decided to combine potato starch with bread crumbs for breading and wow. crispy. marinating is also very important.

I made this yesterday with perfect mashed potatoes



marinade:
1/4 c. soy sauce
dash of sesame oil (optional)
splash of vinegar or cooking wine
1 c. water

or an simpler one:
1/4 c. soya sauce
fresh lime juice
coriander seeds (optional) or ground coriander
1 c. water

Make sure tofu is covered with the liquid. Can be marinated for up to one week. Use when needed.

You'll need:
• 1 block extra firm tofu
• 2 parts bread crumbs
• 1 part potato starch (or corn starch, etc.)
• 1 1/2 tbsp.favorite spice (masala, 5-spice, jamaican, salt & pepper, etc., or chicken flavouring - I use OSEM)
• Oil for deep frying

First, cut tofu into triangles, cubes, strips, whatever shape you want. place in marinade for at least one hour. Place all dry ingredients in big bowl. Place marinated tofu pieces in mixture. Toss with hands to coat. leave in mixture while deep frying. Drain on paper towels. So easy!

Vegan Onion Rings (shown with rice and lentils)

1 large onion, sliced and separated into rings
2 c. chick pea flour (besan)
1/2 c. water
1 tsp. salt
1/4 tsp. smoked paprika
1/4 tsp. cayenne
1/4 tsp. pepper
Oil for frying

Mix all together except for one cup of flour. Blend until a smooth, thick batter forms. Dredge the onions in flour, dip in the batter, and deep fry in oil. This is a very messy recipe and the next day my place STILL smells like onions.

WARNING: If someone were to consume the amount of onion rings this produces, they would likely feel bloated. I ate three last night and I still feel sluggish today.

- Get a block of tofu (I find medium tastes best, but firm is ok too) regular sized block (I like Vitasoy)
- Slice block into approx 3/4" slices. there should be I think 5 slices
- Place some good quality soy sauce on a plate and squeeze about half a lime into it. Mix.
- Marinade tofu about 30-40 mins each side.

Now... on a big plate, dump out about 3/4 - 1 cup of cornstarch. I mixed some Irie All-Purpose Seasoning, say about 2 tbsp or enough to cover the mound of cornstarch. Just smell it. The spice should come through. I also added Smoked Paprika (my new fav. spice - found at Market Square Dominion) and I think some cayenne pepper (a dash). No salt, or just a bit, cause the soya makes it salty

So. Basically, you cut the tofu into square cubes (whatever size you like - I even did them in strips one time, like 'fries' and that was good too)
you roll each cube into the mix til it's covered on all sides by gently pressing down or rolling it in. Set aside on a dry plate. Repeat with all the cubes.
You do this 3 or 4 times for each cube. The tofu will absorb the starch and get sticky, and alot of goop will remain on the plate. You may need more starch. I usually do, but I usually use less than a cup.

Deep fry them with enough oil so they can float for about 3-5 mins or until golden brown.