You are here

Member since February 2006
0
5

Southern Fried Tofu and Milk Gravy

What you need: 

1 pound extra firm tofu, drained and cut into slices
1 cup vegan "chicken" flavored broth (optional but it does taste good)
1/2 cup white all purpose flour
1/2 cup whole wheat flour
1 to 2 tablespoon nutritional yeast
1 teaspoon salt
Garlic powder, to taste
Onion powder, to taste
Cayenne pepper or black pepper, to taste
1 teaspoon poultry seasoning
1 teaspoon baking powder
Egg replacer to equal 2 eggs (like Ener-g), prepared
2 to 3 cups unsweetened soymilk
Oil for frying

What you do: 

1) In a shallow container, marinate the tofu in the broth while you prepare the next step.
2) Mix the flours and seasonings together and put in a pie pan. Drain the tofu and reserve broth. Add prepared egg replacer to a shallow bowl next to the flour mixture. Dip each slice of tofu in flour and then dip the tofu in the egg replacer. Coat the tofu in the flour again. Place tofu on a rack to dry for a few minutes. Reserve the flour.
3) Heat oil to about 350 degrees Fahrenheit. Fry tofu in small batchesl until golden brown. Remove, draining on a paper towel.
4) Pour all of the oil except 2 tablespoon from the pan and stir in about 2 tablespoons of the remaining flour mixture. Slowly add the reserved broth and 2 to 3 cups of soymilk and heat until thickened.
I like to serve with biscuits or mashed potatoes. It's not a low calorie meal but sometimes I just got to have some anyway.
Source of recipe: Veganized an old recipe...which got modified by everyone who ever made it.

Preparation Time: 
30 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I halved the tamari/soy and used unchicken seasing for the broth. This could not have been easier! I have made a lot of seitan recipes and this was so fast! Also, I decided to make Isa's

شات صوتي | دردشة صوتية | الاعجوبة | chat voice

0 likes

Loved this recipe! My only issue was that even after pressing and draining the tofu, it still turned out soft in the middle :( Fortunately the next day it firmed up and was even better! Maybe freezing and thawing would give it a different, firmer texture? The gravy was AWESOME! Thank you so much for posting this.

0 likes

We just made this tonight. And the tofu part was decent, but the gravy was unbelievable. I cannot wait to use this over mashed potatoes. I did serve it over the tofu fried chicken and that was great, but I truly think it would be splendid over mashed potatoes.

I followed the recipe to the letter.

0 likes

I liked it, will try again.

How I did it: by mistake i initially mixed most of the flour mixture to most of the broth (I used vegetable broth) and I used that mixture to coat the tofu before frying it, it was sticky enough in itself that I did not require eggs at all. The rest I did as indicated by the instructions. It turned out salty though, doing it this way, but I liked it anyway.

0 likes

Absolutely loved the tofu, not so much the gravy. But it didn't turn out too well because 1) I woke up late and I was eager to eat the tofu and 2) I have never been able to make good gravy. I blame it on heredity. I'll definitely make the tofu again though! I think I'll chop in up and mix it in some mashed potatoes and make a biscuit...

0 likes

This meal was incredible. Simple, easy to make, and perfect when coupled with some fluffy vegan biscuits. I really did not expect the gravy to come out as good as it did, but it was delicious and every bit the comforting homestyle gravy that I've come to miss so much.

I made a few minor alterations due to ingredient limitations, none of which detracted from the taste, but might help out if you can't find certain things (or are just trying to keep the meal as thrifty as possible):

- I didn't have nutritional yeast, so I left it out.
- I used unbleached all-purpose flour instead of the combined all-purpose/whole wheat (although I'm definitely going to try that when I make this again)
- I used Adobo seasoning in place of the onion & garlic powders.
- Instead of faux chicken broth, I used vegetable stock, which worked out great. I pressed the firm tofu for about an hour and a half, then soaked the block in the vegetable stock for about two hours. It also worked as an addition to the gravy.
- I like my gravy pretty thick, so I stuck to one and a half cups soy milk and added an extra tablespoon of the flour mixture.

All in all, yum yum yum. It was the best tofu I've ever fried, and it cured my recent craving for homemade soul food.

0 likes

i strongly suggest cutting the tofu pieces smaller than suggested so ur not eating huge bites of tofu... this recipe was really yummy i sprinkled cayenne on top

0 likes

This sounds brilliant ;)b! Im from the south and I  :)>>> the flavors from it. ^^ Been looking for a good vegan gravy recipie hopefully this turns out good! Ill be back with my say later.

0 likes
Log in or register to post comments