Thanksgiving tofu & vegetarian gravy
If you are looking for what to make on Thanksgiving for the vegans and vegetarians in your life - this shallow fried crispy sage tofu is it. It tastes like fall, crisps up perfectly, uses none of your precious oven space, plus it will even make some turkey eaters a little bit jealous ;)
Ingredients
- 15 oz. firm tofu one packaged, drained and pressed lightly
- 3 slices day-old sourdough bread or one cup breadcrumbs of choice
- 1 handful fresh sage leaves stems cut off
- 2 sprigs rosemary stems removed
- 1/2 tsp each thyme, garlic powder, fennel seeds, nutmeg
- 3/4 tbsp Diamond Crystal kosher salt use half if using another brand
- 2/3 cup cornstarch
- 2/3 cup plant-based milk of choice
- 1-2 cups sunflower oil or your preferred oil for shallow frying
For the vegan gravy
- 1/4 cup soy sauce
- 2 tbsp tomato paste
- 3 tbsp granulated sugar
- 1/4 tsp each of garlic powder, ginger powder
- 1/2 lemon for juicing
For the herb salad
- 3 cups red leaf lettuce or friseé
- 1/2 cup fresh mint
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 lemon for juicing
- Olive oil & flakey salt to taste
Instructions
- Pat out the excess moisture in the tofu. Cut it into 3 even rectangular pieces.
- In a high powered blender or food processor, combine the sage, bread pieces and spices. Pulse until you get an even breadcrumb. Season this mixture with salt and pepper to taste.
- Put the breadcrumbs in a large shallow dish, put the cornstarch in a similar dish and the milk in a bowl. This is your breading station.
- Using one hand for the wet ingredients and one for the dry, first coat each piece of tofu in cornstarch. Then dunk it quickly in the plant-based milk, and then coat it in the breadcrumb mixture. When each piece is coated to your liking, set to the side.
- Put a skillet on medium heat and add the oil. You want the oil to be about 1 inch deep in the skillet. Wait until the oil is hot enough to shallow fry, about 350°F.
- To test when your oil is hot enough, put a tester piece of breading in the oil. If it sizzles upon contact, the oil is ready.
- Use tongs to place 1 piece of tofu in the skillet at a time. Cook for 2-3 minutes on each side, or until golden and crispy. Remove the tofu with your tongs and place the pieces on a paper towel lined baking sheet to drain any excess oil.
- In a small sauce pan, add the soy sauce, tomato paste, sugar and garlic and ginger powder. Let this come to a soft boil, whisking constantly. Immediately remove it from the heat and squeeze in the lemon juice to thin out the sauce. This sauce is better as glossy and thin, not thick like a traditional gravy!
- Toss together all the ingredients for the herby salad - season with salt, olive oil and lemon as needed.
- To plate, add the tofu to each plate, drizzle with the gravy, and serve with a large helping of the leafy salad. Enjoy!