Thursday, October 15, 2009
Vegan Mofo Day 15: Trifecta Tofu with Spaghetti Squash
I wasn't really able to go grocery shopping the other night so I had to do a bit of a pantry raid. I had a spaghetti squash lying around, and with that I made some creamy creole sauce with spinach, onions, and red peppers. I love spaghetti squash. It's really easy to prepare and takes to flavors just as easily as spaghetti, I almost feel stupid for ever using spaghetti.
For a protein, I wanted to do something really different but all I had was a few blocks of tofu. I'm always trying to mix up my tofu breading to find the best one, so I did a trifecta of breading. It's actually mostly because I was out of my whole wheat bread crumbs and had to mix in other stuff. But it turned out really good-- a thick hard crust with a lot of crunch. Unfortunately, the crispiness didn't carry over to lunch the next day.
1 block pressed tofu
1/4 cup crushed spicy blue corn chips, you can get these at whole foods
1/4 cup cornmeal
1/4 cup whole wheat bread crumbs
a little pepper and onion powder
1/3 cup brown rice flour or chickpea flour
1/3-1/2 cup water
2-3 tbs of vegetable oil
-- Press the tofu.
-- Mix the crushed chips, cornmeal, and bread crumbs with spices. If you can't find the spicy blue corn chips, you can use regular chips and add more seasoning.
-- Whisk together water and flour. It should be a thick paste.
-- Cut tofu into triangles.
-- Heat vegetable oil on medium high.
-- Coat tofu in slurry, then press each side into the trifecta mixture.
-- Cook in heated oil on each side about 2 minutes.
-- Serve over awesome pasta. :)