Southern Fried Tofu
I have always been a little confused about vegetarianism and veganism – not the part that leads people to taking on these ways of eating as that is simply a choice. What confuses me is the part about the replacement foods. What is the expectation of “replacer foods”? Take a burger for instance – a veggie burger is supposed to be a hamburger replacer, but is the idea to get the veggie burger to taste like and feel like a hamburger so we don’t feel like by switching we are missing out? If this is true, we will either need some heavy food engineering or it seems we will constantly have the hollow feeling on our taste buds and in our stomach from not having the original.
My vegan and vegetarian pursuits don’t go with the expectation of replacing non vegan/vegetarian foods. I look at vegan and vegetarian cuisine as something totally different to be created and built upon using good techniques and all the flavors I love. Because of this, my vegan and vegetarian faire is not mutually exclusive from the cooking I do that involves meat. I apply everything I know about creating great food to creating great vegan and vegetarian food.
I very much like southern fried chicken, but when I flex I don’t want the chicken. I want crispy coated, well seasoned tofu. Using the same techniques with a few minor modifications will create a southern fried tofu anyone would be proud to eat. I don’t compare southern fried tofu to southern fried chicken, though so I don’t think I am missing out. I consider them 2 totally different things. This is the problem with such comparisons and some core thinking about vegetarian/vegan eating. The replacer mentality has to go for more people to join into these ways of eating and more people just need to eat better tasting, better prepared vegan and vegetarian cuisine. To help with eating better tasting vegan and vegetarian food here is my recipe for Southern Fried Tofu.
- 2 blocks of extra firm tofu
- 1 cup of all purpose or whole wheat flour
- 1 tbsp of baking powder
- 1 tsp of garlic powder
- 1 tsp of mild paprika or ancho chili powder
- 1 tsp of onion powder
- 2 tsp of kosher salt
- 3 tsp of fresh ground black pepper ( or to taste)
- 1 cup of soy cream
- Vegetable oil for deep frying
- Slice the tofu in 1/4-1/2 inch slices from the short end.
- In a bowl or 9×9 pan, mix the flour, baking powder, garlic powder, chilli powder, onion powder, salt and ground pepper.
- Pour the soy cream into a bowl.
- Dredge the tofu slices in the flour mixture, coat well.
- Dip the floured tofu into the soy cream. Make sure the slices are fully covered.
- Dredge the tofu in the flour mixture again.
- Heat oil in a heavy pot appropriate for frying (like a dutch oven) or deep fryer to 360F.
- Shake off the excess flour and deep fry the tofu slices until golden brown about 2-3 minutes. Adjust frying time as needed.
- Remove the tofu from the fryer and place the hot tofu on a wire rack that has been placed over some paper towels. Don't let the tofu sit on the paper towels as it will become soggy.
- Season with salt and pepper as desired.
- Serve hot.
- For a spicy version, add your favorite hot sauce to taste to the soy cream The spiciness can also be increased by using spicy chilli powder and more black pepper.
This is a delicious way to eat tofu! Serve it with some grilled romaine and corn on the cob and you have yourself a great meal!
Did I mention that southern fried tofu is excellent on a biscuit?. Yes, even the biscuits can be made vegan. Just switch the butter to a 60% fat soy margarine and the milk to almond or soy and there you have it! A fantastic breakfast!
I hope you enjoy.
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What is soy cream
Hi Lenny,
Check where your soy milks are sold in the grocery store. It is a soy based cream alternative. If you can’t find it, ask your grocer. It should be easy to find.
Thanks for the question!
Matthew
Do you press the tofu first?
Hi Gemma,
Yes, it is best to press as much water out as possible. Thanks of the question.
Best regards,
Matthew