Spicy Country Fried Tofu

I used to love my mom's fried chicken. She quit making it years ago, and now that I'm vegan, this pleases me enormously. However, only she could get the flavors just right. Which makes me realize it wasn't the chicken, actually, but the seasonings. I have tried to explain this to the meat eaters I know, that more often than not it is not the meat they like so much, but the flavors.

I've made several fried chick'n recipes over the years. I almost always use tofu, because it lends itself so well. Some of my various versions have included Fried Chick'n for National Fried Chicken Day and Southern Fried Tofu. I guess I really should find some kind of copycat recipes for some local fried chicken places and try them out. At any rate, this is yet another version of fried chick'n, using tofu.

Spicy Country Fried Tofu

1 c. flour
2 t. garlic salt
2 t. pepper
1 t. paprika
1/2 t. poultry seasoning
Non-dairy milk
One package of extra firm tofu, frozen, boiled, pressed, sliced
Olive oil

Combine the seasonings in a large Ziploc baggie and shake to mix well. Pour the milk in a shallow bowl. Dip each slice of tofu in the milk, then add to the spice baggie and shake to coat evenly and well. Do this until each slice of tofu has been coated. Heat the oil in a frying pan. You want enough oil to come up the sides of the tofu. Fry each piece until a beautiful golden brown. Serve. Enjoy!

National Fried Chicken Day

I love these foodie themes for days, weeks or months. They make it kind of fun to plan my meals. Today is National Fried Chicken Day. I'm not sure how the day originated, but since it is also National Picnic Month, maybe it started there. Seems like a perfect opportunity to fry up a cruelty-free version, don't you think? I served mine up with some mashed potatoes and green beans.

Fried Chick'n

1 t. salt
1/2 t. onion powder
1 t. pepper
1 t. garlic powder
2 c. flour (I used whole wheat)
2 T. nutritional yeast
Rice milk
One package of extra firm tofu, frozen in package, boiled, sliced into wedges

Mix everything but the milk and tofu in a shallow bowl. Pour the milk into a separate shallow bowl. Dip the tofu wedges in the milk, then coat well in the flour mixture. Fry over medium high heat in olive oil until nicely browned.

Tex Mex Mashed Potatoes

2 lbs. potatoes, cut into chunks
Vegan butter
Rice milk
One package Daiya Pepperjack Cheese
1/4 c. green onions

Boil the potatoes until soft (about 20-30 minutes), drain. Mash them together with some salt and pepper, vegan butter, rice milk and the pepperjack cheese. Mix in the green onions and some vegan sour cream, if you like.

Country Green Beans

Vegan bacon (I used three slices), cooked
Half an onion, cut into chunks
3 cans of whole green beans, undrained
1/2 t. pepper

Mix everything in one medium to large sized pot and bring to a boil. Cover, reduce heat and simmer for 45 minutes.

Enjoy!