Ingredients
- 1 1/2 cups fruit juice (I like pineapple-coconut!!)
- 1/3 cup tamari or other soy sauce
- 1 tbl. toasted sesame oil
- 6 cloves finely chopped garlic
- 2 tbl. finely chopped ginger
- 1 tbl. fresh ground chile pepper (preferably ancho chile)
- 1 lb. firm curd style tofu
- 1/4 cup whole wheat flour
- 1/3 cup rolled oats
- 1/2 cup vegan bread crumbs
- 2 tbl. olive oil
- 2 tbl. arrowroot or 3 tbl. white flour
Combine fruit juice, tamari, sesame oil, garlic, ginger and chile pepper in a bowl. Whisk until oil is well combined, set marinade aside. Drain tofu and cut into eight equal cutlets by cutting in half the short way, and dividing the halves into quarters. Place tofu in a dish and marinate for at least 1 hour up to 12 hours. I usually start it in the morning and let it marinate about 8 hours.
In a shallow dish (glass pie pan) combine flour, oats, and bread crumbs. Add some chile pepper, or any other spices you like to the dry mix. I usually use chile pepper, dried basil and oregano, and a bit of cumin. Take marinated tofu cutlets and dredge through the dry mix making sure to cover the entire cutlet. Add Olive oil to a hot skillet and pan fry cutlets, until vegan breading turns a dark golden brown. Remove cutlets from pan and place in oven to keep warm.
Add marinade mixture to skillet. Add arrowroot to skillet, whisk, and reduce marinade until it forms a nice thick gravy. Add water if too thick, or more arrowroot if too thin. Serve with gravy on the side.
This makes a great substitute for the normal Thanksgiving main entree. Serve with traditional side dishes, and don''t forget the tofu pumpkin pie!
Serves: 2-4
Preparation time: 30-45min.