1 1/2 cups fruit juice (I like pineapple-coconut)
1/3 cup tamari or other soy sauce
1 tablespoon toasted sesame oil
6 cloves garlic, finely chopped
2 tablespoons ginger, finely chopped
1 tablespoon fresh ground chile pepper (preferably ancho chile)
1 pound firm tofu, frozen, thawed, and drained
1/4 cup whole wheat flour
1/3 cup rolled oats
1/2 cup bread crumbs
2 tablespoons olive oil
2 tablespoons arrowroot or 3 tablespoons white flour
1. Combine fruit juice, tamari, sesame oil, garlic, ginger and chile pepper in a bowl. Whisk until oil is well combined; set marinade aside. Cut tofu into 8 equal cutlets by cutting in 1/2 the short way, and dividing the halves into quarters.
2. 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.
3. 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.
4. 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.
5. 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!