Southern Fried Tofu and Milk Gravy
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
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.