There are vegans in Texas! One is Kerry, she writes a blog called On the path to zen…. Here she is in her own words, “I am a vegan working always on finding her zen. Not easy these days, but the journey is well worth it! I am a Master Gardener and a Reiki Master/Teacher, and these combine very nicely with living the life of zen.” Join On the path to zen… on Facebook too! Welcome Kerry!
Growing up in Texas, there are two dishes you can find served at a restaurant within a stone’s throw, no matter where you are. Barbecue and chicken fried steak.
And if you are in Texas, never, ever, ever, refer to chicken fried steak and country fried steak. Trust me on this.
As I have tried to explain to many meat eaters, I bet nine times out of ten it is not the meat they like so much as it is the flavors of the food. To that end I like to make dishes that even I-will-never-be-vegan folks will eat and proclaim it delicious.
Chicken Fried Tofu
One package extra firm tofu, frozen, thawed, pressed, sliced into 1/4″ slices
3 T. nutritional yeast
2 T. panko breadcrumbs
2 T. soy sauce
Old Bay seasoning
In one shallow bowl, combine the nutritional yeast and breadcrumbs and mix well. In another shallow bowl, pour in the soy sauce. Dip the tofu slices in the soy sauce and place in the breadcrumbs mixture, coat well on both sides. Place coated pieces on a sprayed baking pan. Sprinkle on some Old Bay and salt. Bake for 15 minutes, turn over, season and bake for another 15 minutes until golden brown. Serve. Enjoy!
I served mine with some peppered cream gravy, garlic mashed potatoes and green beans. Delish!
What I like most about this recipe is it is baked, not deep fried. Yummy, healthy AND cruelty-free!