Cajun Fried Tofu, Horseradish Mashed Potatoes and Creole Green Beans

In my pre-vegan days, it was not unusual for my husband to stop off at a local chicken place and bring home dinner. I was actually often grossed out by it, and tended to consume more of the rice and beans and biscuits than anything else. The spicy flavors, however, I did like.

I decided the other day I wanted some crispy fried tofu. Remembering those days of spicy goodness, I decided to try out something new.

Cajun Fried Tofu

One package extra firm tofu, frozen, thawed, pressed, sliced
1 T. Dijon mustard
1/2 c. hot sauce
1/4 c. water
1 c. flour
1 t. salt
Oil for frying

Combine mustard, hot sauce and water in a large ziploc baggie. Add the tofu pieces and let marinate overnight.
Combine flour and salt in another ziploc baggie. Add the marinated tofu pieces and shake until the tofu is well covered.
Fry in the hot oil until nicely browned on both sides.

My kids loved this, but I'll admit to it being much spicier than I like.

Horseradish Mashed Potatoes

9 potatoes, baked
1/4 c. vegan butter
3 T. horseradish
2 T. vegan sour cream
2 T. non-dairy milk
1/2 c. Daiya cheddar shreds
1 t. garlic powder
1/2 t. salt
1/2 t. pepper

When potatoes have cooled, cut in half and remove the pulp. In a large bowl, mix the potato pulp with the remaining ingredients and mix well until it resembles mashed potatoes. Serve with a sprinkle of fake bacon bits.

Don't worry about the horseradish - it is very mild in this and you might not even really notice it.

Creole Green Beans

1/2 of an onion, chopped
1/2 of a green bell pepper, chopped
2 T. flour
2 T. brown sugar
1 T. vegan Worcestershire sauce
1/2 t. salt
1/2 t. pepper
1/8 t. dry mustard
One can diced tomatoes
One can cut green beans, drained

Saute onion and green pepper in olive oil until soft. Add remaining ingredients and stir until dry ingredients are dissolved and everything is well mixed. Cook until sauce is thickened.