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Bourbon Pecan Tofu

What you need: 

1/8 cup Dijon mustard
1/8 cup brown sugar
1 tablespoon + 1 teaspoon bourbon
1 tablespoon soy sauce
1/4 cup finely ground pecans
1/4 cup bread crumbs
4-6 long strips firm tofu
1 tablespoon vegan buttery spread
2 oz. vegan buttery spread cut into pieces
1/4 cup scallions

What you do: 

Whisk together the mustard, sugar, bourbon, and soy then set aside.
Mix together pecans and bread crumbs. Press tofu into crumbs, coating well. (You may want to dip the tofu into soymilk or water if your tofu is excessively dry).
Heat the tablespoon of vegan buttery spread in a skillet until hot. Add tofu and cook until browned on both sides. In a small saucepan, bring the bourbon mixture to a low simmer, watching carefully.
Remove from heat and, whisking constantly, add the 2 oz. of vegan buttery spread, 1 piece at a time. Allow each piece to melt before adding another. Do not reheat sauce. Pour sauce over tofu and sprinkle with scallions.

Preparation Time: 
60 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

I cannot wait to try this...my brother-in-law refuses to believe that his brother and I are vegan and that we're not existing on bean sprouts alone. This ought to impress him when he comes to dinner this week-end!

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my first real review! this is the best thing i have tried off vegweb that didn't already have a bunch of reviews. i made this for our fancy sit-down xmas eve dinner, and it was delicious and appropriately classy for the occasion. i think it pairs very nicely with traditional holiday sides, and was just the right amount of effort to feel "special" .
only caveats the same as the other poster - next time i'll definitely use the egg replacer trick to keep the coating from slipping off, and at least triple the yummy sauce. don't know for sure it made the difference, but my little bro had some  fancy likker that i used for this, and the alcohol level came through  sooo nicely.

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good lord this was good! i would not change a thing, except for two minor suggestions:
first, i would dip the tofu in egg/egg replacer before the breading so that the breading sticks better. until i did this all my breading fell off while i was frying the tofu.
second, there wasn't much sauce for the amount of tofu. i understood "4-6 strips" to mean one package of tofu cut into 4-6 strips, but maybe that was my mistake. the sauce is so good that if you're making a whole package of tofu, you should double the recipe.

What kind of egg replacer would work? flax?

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good lord this was good! i would not change a thing, except for two minor suggestions:
first, i would dip the tofu in egg/egg replacer before the breading so that the breading sticks better. until i did this all my breading fell off while i was frying the tofu.
second, there wasn't much sauce for the amount of tofu. i understood "4-6 strips" to mean one package of tofu cut into 4-6 strips, but maybe that was my mistake. the sauce is so good that if you're making a whole package of tofu, you should double the recipe.

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