Smoked Sweet Potato Fries
We smoked the sweet potatoes (for 25 minutes) at the same time as the tofu and mushrooms, then baked them in the oven at 450F for 25 minutes.
The okra were trimmed, marinated briefly in an melted soy margarine, tamari and pepper mixture. Then they were threaded onto a skewer and grilled until starting to blacken.
The mushrooms smoked for 7 minutes, then pan-fried in olive oil, and finished with a splash of tamari. A quick roux was made from the leftover olive oil in the pan, plus 1 tbs. flour. Then 1 cup of veg stock whisked in along with another splash of tamari and pepper to taste.
1 block of extra-firm tofu portioned into 8 cutlets
1 tbs. tamari
smoker box with hickory chips (optional)
Put the tofu cutlets on a plate, pour the tamari over the top, flip to coat both sides -- set aside for 10 minutes. Then, optionally, smoke the tofu for 25 minutes (we used hickory chips). Remove from the smoker box and let cool.
1/2 cup soy/rice/almond milk
1/2 cup smoked cashew/macadamia cream sauce*
1 tbs. white balsamic vinegar
salt & pepper to taste
*(or just use one cup total of soy/rice/almond milk)
Puree all ingredients together, pour into a pie pan.
1/2 cup breadcrumbs
1/2 cup flour
1/4 cup nutritional yeast
1 tsp. thyme
1 tbs. smoked paprika
black pepper to taste
Mix all ingredients together in a pie pan.
Canola/Peanut Oil for deep-frying
In a wok or heavy stock pot, heat the oil to 375F (using a thermometer).
Dip the smoked/marinated tofu in the buttermilk mixture, then into the flour/breadcrumbs mixture and deep-fry until well-browned on both sides about 4-6 minutes. When the tofu puffs up and cracks, flip it to the other side. Remove the tofu from the oil and drain on a rack.
Serve the tofu with the mushroom gravy poured on top.