Who doesn’t love comfort food? Well, this vegan dish is a take on good old southern fried chicken. This was one of my favorite dishes growing up in Texas, and today I’m sharing this with you. Straight from my sweet momma’s kitchen to yours.
Enjoy this family favorite!
Ingredients:
1 pkg of extra firm tofu
1 ½ -2 c. vegetable broth
½ c. vegan mayonnnaise
4 Tbl. buffalo wing sauce
½ c. cornstarch
Salt and pepper
1 c. gluten-free panko bread crumbs
¼-½ c. oil
Method:
Press tofu to remove water. Cut the block in half and place in a shallow dish and cover with vegetable broth. Refrigerate for at least 1 hour.
Prepare a dredging station: 1) cornstarch seasoned with salt and pepper; 2) mixture of mayo and wing sauce; 3) bread crumbs.
Remove tofu from the broth and dry with a paper towel. Dip the tofu in the cornstarch, then in the mayo/wing sauce, and then thoroughly coat it in the bread crumbs. Place in refrigerator for 30 minutes.
Heat the oil and brown the tofu on all sides. Set on a paper towel to drain and then warm it up in a 400-degree oven. Serve with mashed potatoes and mushroom gravy.
MUSHROOM GRAVY
Ingredients:
⅓ c. shallots, finely chopped
8 oz container of baby bella mushrooms, sliced
2 Tbl. olive oil
2 Tbl. gluten-free flour
2 Tbl. vegan butter
¼ c. white wine
2 c. vegetable broth
½ c. full fat coconut milk
Salt & pepper, to taste
3 sprigs of fresh thyme
Method:
Saute the shallots in the olive oil for 2 minutes, then add the mushrooms and the thyme and continue to cook until the mushrooms are slightly brown. Add the wine and continue to cook until all the liquid has evaporated. Remove mushrooms and shallots from the pan and set aside.
In the same pan, add the vegan butter and make a roux that forms the gravy base and consists of equal parts of fat and flour: Melt butter and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.
Add broth a little at a time while whisking until smooth after each addition.
Once all the broth is incorporated, add the mushrooms and shallots and continue to simmer for 5 minutes or reach the consistency you like. Add the coconut milk and stir to combine. Adjust the flavor by adding salt and pepper as needed.
