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Recipe submitted by Marc Schaefgen mschaefg@io.com

Marc's Marinated Tofu Cutlets

Ingredients (use vegan versions):

    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 finely chopped garlic
    2 tablespoons finely chopped ginger
    1 tablespoon fresh ground chile pepper (preferably ancho chile)
    1 lb. firm curd style tofu (optional: freeze tofu and thaw before marinating)
    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

Directions:

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 (in order to remove excess water: place it between two cutting boards with a can or two on top for extra weight) 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: 30-45 minutes

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